This gluten-free chocolate chip loaf cake is a quick and easy treat that everyone will love! Perfectly moist, with a delicate crumb and loaded with chocolate chips, and as always, no one will be able to tell it’s gluten free!
This gluten-free chocolate chip loaf cake recipe is a great quick-bread recipe that's easy to make, even if you're new to gluten-free baking. It’s moist without being dense, with a tender, open crumb, and is loaded with chocolate chips in every bite!
Separating the eggs, and beating the egg whites separately, help give the loaf a wonderful texture, that no one will guess is gluten free.
Whether for an afternoon pick-me-up, breakfast, or dessert, it’s a perfect everyday treat. This recipe will quickly become a family favourite!
If you're looking for more recipes like this, that are perfect for small special occasions or gatherings, or just whenever you want something extra to accompany your tea or coffee, try my gluten-free lemon loaf.
Ingredients
- gluten-free flour, all-purpose blend
- almond flour
- granulated sugar
- baking powder
- salt
- greek yogurt
- eggs, separated
- vegetable oil
- milk
- vanilla extract
- chocolate chips
See recipe card for quantities.
Ingredient Notes
Gluten-free all-purpose flour blend: Use a blend that contains xanthan gum, so the loaf has enough structure and stability. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. Refer to baking with gluten-free flour for more information.
Almond flour: Improves the overall texture of the loaf, and also adds a richness in flavour.
Greek yogurt: I use low-fat greek yogurt. Gluten free bakes generally require more moisture than wheat-based alternatives. The yogurt provides additional moisture, added structure, and depth of flavour.
Eggs: I find that gluten-free quick breads can sometimes be dense and gummy. To help give the loaf its moist, tender, open crumb, I beat the egg whites separately and gently fold them into the batter. This helps to leaven the loaf and give it added structure that gluten-free quick breads require.
Baking Powder: Using just baking powder and not baking soda gives the loaf a finer texture, and keeps more of the tang from the greek yogurt that baking soda would otherwise neutralize.
Chocolate chips: I prefer to use mini chocolate chips. I think it more evenly distributes the chocolate throughout every bite. However, you can also use regular sized chips too. It’s really whatever you prefer.
Instructions
- Preheat oven to 350°F (180°C). Grease a 9″ x 5″ loaf pan and line with parchment paper. In large bowl, combine the gluten-free flour, granulated sugar, almond flour, baking powder and salt.
- Separate the eggs, setting aside the egg yolks. Place the egg whites in a clean bowl, and using a hand mixer or stand mixer, beat the egg whites until firm peaks (the whites are holding their shape, but not too stiff, the tip of the peak curls over itself when the beater is lifted).
- In another bowl, whisk together the greek yogurt, egg yolks, vegetable oil, milk and vanilla.
- Add the yogurt mixture to the dry ingredients and stir until well combined.
- Add a third of the egg whites to the mixture and stir until combined. Gently fold in the rest of the egg whites.
- Gently fold in the chocolate chips.
- Pour the mixture into the prepared loaf pan. Optional: sprinkle the top of the loaf with more chocolate chips.
- Bake for about 55 - 60 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs attached. If the loaf starts to brown too quickly while baking, loosely cover with aluminum foil. Let cool slightly in the pan, then transfer to a wire rack to cool completely.
Top Tips for a Perfect Chocolate Chip Loaf Cake
- Line your loaf pan with parchment: Grease your loaf pan and then line with parchment paper. Leave an inch or two of overhang (along the long side of the loaf pan) to use as handles to lift the loaf out of the pan after baking.
- Soft vs. firm vs. stiff peaks? Soft peaks barley hold their shape, firm peaks hold their shape well, but the tip of the peak will curl when the beater is lifted, whereas stiff peaks will stand straight up when the beater is lifted. Over-whipped egg whites will look dull and grainy. For this recipe, you’re looking for firm peaks.
- Prevent over browning: If your loaf isn’t finished baking, but is starting to brown too quickly, loosely tent with aluminum foil to prevent over browning.
- Make a glaze: If you want to dress up this loaf, you can make a simple chocolate ganache topping for it. Melt ¼ cup of chocolate chips with 2 to 3 tablespoons of heavy cream and drizzle over the top of the cooled loaf.
Storage
The loaf is best served the day it is made, but will keep 2 – 3 days in an air-tight container at room temperature.
Freeze: This loaf also freezes well. Store well wrapped in a freezer safe bag or container for up to 1 month. To serve, thaw at room temperature. Before freezing, I like to cut the loaf into slices, and wrap and freeze individual serving sizes so I can thaw a single serving as needed.
Recipe Card
Gluten-Free Chocolate Chip Loaf Cake
Ingredients
- 1½ cups gluten-free flour, all-purpose blend (note)
- ½ cup almond flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup greek yogurt
- 2 eggs, separated
- ½ cup vegetable or canola oil
- ⅓ cup milk
- 2 teaspoon vanilla extract
- 1 cup chocolate chips, mini or regular, plus more for topping (optional)
Instructions
- Preheat oven to 350°F (180°C). Grease a 9" x 5" loaf pan and line with parchment paper. In large bowl, combine the gluten-free flour, granulated sugar, almond flour, baking powder and salt.
- Separate the eggs, setting aside the egg yolks. Place the egg whites in a clean bowl, and using a hand mixer or stand mixer, beat the egg whites until firm peaks (the whites are holding their shape, but not too stiff, the tip of the peak curls over itself when the beater is lifted).
- In another bowl, whisk together the greek yogurt, egg yolks, vegetable oil, milk and vanilla.
- Add the yogurt mixture to the dry ingredients and stir until well combined.
- Add a third of the egg whites to the mixture and stir until combined. Gently fold in the rest of the egg whites.
- Gently fold in the chocolate chips.
- Pour the mixture into the prepared loaf pan. Optional: sprinkle the top of the loaf with more chocolate chips.
- Bake for about 55 - 60 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs attached. If the loaf starts to brown too quickly while baking, loosely cover with aluminum foil. Let cool slightly in the pan, then transfer to a wire rack to cool completely.
Notes
- Line your loaf pan with parchment: Grease your loaf pan and then line with parchment paper. Leave an inch or two of overhang (along the long side of the loaf pan) to use as handles to lift the loaf out of the pan after baking.
- Soft vs. firm vs. stiff peaks? Soft peaks barley hold their shape, firm peaks hold their shape well, but the tip of the peak will curl when the beater is lifted, whereas stiff peaks will stand straight up when the beater is lifted. Over-whipped egg whites will look dull and grainy. For this recipe, you're looking for firm peaks.
- Prevent over browning: If your loaf isn't finished baking, but is starting to brown too quickly, loosely tent with aluminum foil to prevent over browning.
- Make a glaze: If you want to dress up this loaf, you can make a simple chocolate ganache topping for it. Melt ¼ cup of chocolate chips with 2 to 3 tablespoons of heavy cream and drizzle over the top of the cooled loaf.
- The loaf is best served the day it is made, but will keep 2 – 3 days in an air-tight container at room temperature.
- Freeze: This loaf also freezes well. Store well wrapped in a freezer safe bag or container for up to 1 month. To serve, thaw at room temperature. Before freezing, I like to cut the loaf into slices, and wrap and freeze individual serving sizes so I can thaw a single serving as needed.
Nutrition
Nutritional information shown is an estimate only.
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