There’s a reason I used to own a bakery… I love sweets! This is the ultimate chocolate loaf cake. I’ve always loved the combination of chocolate and peanut butter. If peanut butter isn’t your thing, leave the frosting off completely and sprinkle with confectioners’ sugar if you like.
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get baking,
For the loaf cakes:
1 2/3 cups Cooking for Isaiah™ Multi-Purpose Flour
1½ cups sugar
¾ cup shortening, at room temperature
2/3 cup cocoa powder
1/3 cup store-bought or homemade dairy-free yogurt, at room temperature
2 large eggs, at room temperature
1½ teaspoons baking powder
½ teaspoon baking soda
½ cup boiling water
1½ cups dairy-free semi-sweet chocolate chips
For the frosting:
¼ cup creamy peanut butter
¼ cup confectioners’ sugar
2 tablespoons shortening
2 tablespoons brown rice syrup
Semi-sweet chocolate, melted, for drizzling
- Make the cake: Preheat the oven to 350°F and grease three 3¼-by-5¾-inch mini loaf pans with cooking spray. Using a food processor, place the flour, sugar, shortening, cocoa, yogurt, eggs, baking powder and baking soda in the bowl of a food processor and pulse until smooth. With the motor running, stream in the boiling water until combined; fold in the chocolate chips. Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool completely in the pans, set on a wire rack.
- Make the frosting: In a small saucepan, melt together the peanut butter, confectioners’ sugar, shortening and rice syrup over medium heat, stirring until smooth. Pour over the frosting and using an offset spatula, spread over the loaf cakes to coat. Drizzle over melted chocolate.