CHOCOLATE ALMOND LOAF SLICE
This Chocolate Almond Loaf Slice delivers a moist and tender crumb infused with rich cocoa and nutty almond flour. The sweetened naturally with maple syrup and moistened by almond milk and olive oil, it bakes into a golden-edged loaf that balances indulgence with wholesome ingredients. A hint of baking soda ensures a delicate rise, while minimal added sugars keep it light. These chocolate almond loaf slices are perfect for breakfast, afternoon tea or a late-night snack. This single-serve bake takes only 25 minutes from start to finish and requires just five pantry‑staple ingredients. These chocolate almond loaf slices are naturally gluten-free, dairy-free and optionally vegan, which proves that simple recipes can create bakery-quality results at home. Each bite of chocolate almond slices showcases deep chocolate notes rounded by a subtly sweet almond backdrop.
RECIPE CATEGORY
Desserts, Breakfast
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Picnic, Potluck, Valentine’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat / Gluten‑Free, Dairy‑Free, Low/No Sugar, Organic, Quick & Easy, Kid Friendly, Vegan
DISH TYPE
Cake
INGREDIENTS
There are the following ingredients for Chocolate Almond Loaf Slice:
- 3 tablespoons almond flour
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon almond milk
- 1 tablespoon maple syrup
- ¼ teaspoon baking soda
FULL NUTRITIONAL INFORMATION
- Calories: 189.5 kilocalories
- Fat: 11.4 grams
- Saturated Fat: 1.2 grams
- Carbohydrate: 20.7 grams
- Sugar: 12.9 grams
- Sodium: 329.7 milligrams
- Fibre: 4.3 grams
- Protein: 5.9 grams
- Calcium: 71.6 milligrams
- Iron: 1.1 milligrams
- Potassium: 287.5 milligrams
PREPARATION
These steps are followed for the preparation of Chocolate Almond Loaf Slice:
- Preheat Oven: Set to 180 °C (fan 160 °C/Gas Mark 4). Grease a small 8 × 4 cm loaf tin or line one cavity of a muffin tin with parchment.
- Mix Dry Ingredients: In a bowl, whisk 3 tablespoons almond flour, 1 tablespoon cocoa powder and ¼ teaspoon baking soda until evenly combined and aerated.
- Combine Wet Ingredients: Add 1 tablespoon almond milk and 1 tablespoon maple syrup. Stir gently until a smooth and glossy batter forms.
- Adjust Consistency: If too thick, add a drop more almond milk; if too thin, sprinkle in a pinch more almond flour. Aim for a drop consistency.
- Transfer To Tin: Pour batter into the prepared tin, smoothing the top with the back of a spoon for an even surface.
- Bake: Place on the centre rack and bake for 18 to 20 minutes or until a skewer inserted into the centre comes out with moist crumbs.
- Cool Slightly: Let the loaf rest in the tin for five minutes. Lift out using parchment overhang, then place on a wire rack to cool briefly. Slice when just warm for clean cuts.
PREP TIME
5 minutes
COOKING TIME
20 minutes
TIPS
Here are some helpful tips for Chocolate Almond Loaf Slice:
- Even Cocoa Dust: Sieve the cocoa powder to avoid lumps and ensure uniform colour.
- Almond Milk: Use unsweetened to control sugar, so room temperature works best.
- Sweetness Check: Taste batter briefly before baking, so adjust the maple syrup by ½ teaspoon if you prefer it sweeter.
- Loaf Shape: A small 8 × 4 cm tin yields a taller loaf, so adjust baking time by 2 minutes if using a larger mould.
- Edge Browning: If edges brown too quickly, wrap tin sides loosely with foil halfway through baking.
- Rest Before Slicing: Allow five minutes of cooling so the crumb firms for neater slices.
VARIATIONS
- Nutty Crunch: Fold in 1 teaspoon chopped almonds or walnuts for added texture.
- Spiced Note: Add ⅛ teaspoon ground cinnamon or espresso powder to deepen flavour.
- Chocolate Chips: Stir in 1 teaspoon dairy-free mini chips for melty spots.
- Citrus Zest: Mix in ½ teaspoon orange or lemon zest for a bright twist.
- Vanilla Lift: Add ¼ teaspoon pure vanilla extract for fragrance and depth.
PREPPING AND STORAGE
- Fridge: Store cooled loaf wrapped in parchment in an airtight container for up to three days. Reheat gently in a toaster oven for two minutes.
- Freezer: Wrap in parchment and foil and freeze for up to one month. Thaw at room temperature or microwave on low power for 15 seconds before eating.