Chocolate Chip Loaf Cake Recipe – Easy Gluten Free, Low Carb & Keto Pound Cake Bread With Yogurt and Coconut Flour – with the video.

Chocolate Chip Loaf Cake Recipe

This chocolate chip loaf cake recipe is light, moist and sweet while being completely gluten free and healthy too. Each slice is completely loaded with chocolate chips so you enjoy chocolate indulgence with every mouthful.

You only need a half a cup of coconut flour in this recipe to create a perfectly baked pound cake.

Use plain, natural or Greek yogurt in this easy recipe. The yogurt creates an almost sponge cake like texture that makes the loaf cake super moist and perfect to enjoy with an afternoon cup of tea to satisfy your taste buds. (Here are more Greek yogurt dessert recipes.)

If you’d prefer the cake to be lower in carbs, just use stevia instead and low carb friendly chocolate chips. (Like these on Amazon.) And, to ensure it’s gluten free just make sure that the baking powder you use in the easy dessert recipe is completely gluten free.

This quick bread loaf is so wonderfully easy to make and is always a hit with my kids, the whole family and all who try it. It’s just such a lovely and light sweet loaf that’s so full of wholesome, yet basic ingredients, that I’m happy for my kids to gleefully enjoy a slice as a healthy treat.

How To Make Easy Chocolate Chip Loaf Cake

Start by preheating the oven to 180C/350F and line a loaf pan with well greased parchment paper.

For this recipe you’ll need the following simple ingredients, scroll down for the recipe card that has the full quantities and minimal effort recipe –

• Unsalted Butter
• Sugar/Caster Sugar/Stevia or your sweetness of choice
• Vanilla Extract
• Milk/Unsweetened Almond Milk/Coconut Milk or your milk of choice
• Plain/Natural/Greek Yogurt (you can swap for heavy or thickened cream if you want)
• Large Eggs
• Pinch of Salt
• Baking Powder
• Coconut Flour
• Chocolate Chips such as mini chocolate chips or cooking chocolate chopped into chunks

Place the butter in a small saucepan on the stove top or in the microwave and heat until melted, then pour it into a large mixing bowl and give it a few minutes to cool slightly.

Then, it’s simply a matter of whisking the other dry ingredients and wet ingredients in (except the chocolate chips), one at a time, with a wire whisk.

You don’t even need to use an electric hand mixer – a wire whisk is all that’s needed to form the chocolate chip cake batter. 

Finally, add in the chocolate chips and fold in with a spatula, until you have a chocolate studded mixture.

You can fold most through and save a hand full to sprinkle over the top of the loaf, or mix them all through at once to melt into the loaf during the baking process.

Move the batter to the prepared loaf tin, sprinkle over any saved chocolate chips, and then place it into the preheated oven for 45 to 55 minutes, or until golden and cooked through.

Let the cake cool to room temperature in the tin before carefully removing, slicing and enjoying the light and fluffy vanilla flavored, chocolate studded cake. Store the loaf in the fridge, ideally in an airtight container, and enjoy within a few days.

Chocolate Chip Loaf Cake Recipe

• 100g/3.5 ounces Unsalted Butter
• 1/3 Cup Sugar/Stevia
• 1-2 teaspoons Vanilla Extract
• 1/3 Cup Whole Milk/Unsweetened Almond Milk/Coconut Milk
• 1/3 Cup Yogurt
• 4 Eggs
• Pinch of Salt
• 1 teaspoon Baking Powder
• 1/2 Cup Coconut Flour
• 100g/3.5 ounces Chocolate Chips

1. Preheat the oven to 180C/350F and line a loaf tin with well greased baking paper.
2. Melt the butter and then pour it into a large bowl, allow to cool slightly.
3. Add the sugar, vanilla, milk and yogurt to the melted butter and whisk until smooth.
4. Whisk in the eggs and salt until fully incorporated.
5. Add the baking and coconut flour and stir through completely.
6. Pour over the chocolate chips and mix through to evenly distribute among the coconut flour mixture.
7. Move the cake batter to the prepared loaf pan.
8. Place into the preheated oven and bake loaf cake for 45 to 55 minutes baking time or until golden and cooked through.
9. Remove the moist cake from the oven, allow to cool and store in the fridge.

You can enjoy individual slices as a speedy no cook breakfast, sweet snack, afternoon tea or even a light dinner.

I’ll sometimes actually serve my kids a slice, along with a bowl of yogurt and a side salad as a treat for a no cook dinner when we’ve had our main meal for lunch. (As we sometimes do on days when we are home.)

We enjoy the quick bread recipe just as it is, but you can feel free to top your moist chocolate chip loaf cake with an indulgent chocolate ganache, chocolate glaze or chocolate icing, which is sure to appeal to any chocolate lover. 

Whenever you indulge in a slice of the perfect dessert, it’s sure to be a delicious delight whether you enjoy the loaf anytime of the year or as a treat for Mother’s Day, Father’s Day or even Valentine’s Day.

Recipe Video Tutorial

Here’s the video where you can watch the easy recipe  for the rich chocolate chip loaf cake being prepared, step by step. Hit play below or click here to watch on YouTube.

More Gluten Free Baking Recipes

Baked Granola Bar Recipe

Coconut Flour Chocolate Cake

Double Chocolate Brownies

Gluten Free Banana Bread

Gluten Free Blondies Recipe

Gooey Chocolate Orange Cake

Lemon Custard Cake

Yield: 12

Chocolate Chip Loaf Cake Recipe

Print

Chocolate Chip Loaf Cake Recipe – Easy Gluten Free, Low Carb & Keto Bread With Yogurt and Coconut Flour – with the video.

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

• 100g/3.5 ounces Unsalted Butter
• 1/3 Cup Sugar/Stevia
• 1-2 teaspoons Vanilla Extract
• 1/3 Cup Milk/Amond Milk
• 1/3 Cup Yogurt
• 4 Eggs
• Pinch of Salt
• 1 teaspoon Baking Powder
• 1/2 Cup Coconut Flour
• 100g/3.5 ounces Chocolate Chips

Instructions

1. Preheat the oven to 180C/350F and line a loaf tin with well greased baking paper.
2. Melt the butter and then pour it into a bowl, allow to cool slightly.
3. Add the sugar, vanilla, milk and yogurt to the melted butter and whisk until smooth.
4. Whisk in the eggs and salt until fully incorporated.
5. Add the baking and coconut flour and stir through completely.
6. Pour over the chocolate chips and mix through to evenly distribute among the loaf batter.
7. Move the mixture to the prepared loaf tin.
8. Place into the preheated oven for 45 to 55 minutes or until golden and cooked through.
9. Remove from the oven, allow to cool and store in the fridge.

Nutrition Information:

Amount Per Serving: Calories: 94

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