Easter Chocolate Loaf Cake (Gluten Free)
Easter is coming and that means CHOCOLATE! It’s one of the few times of the year where consuming chocolate in excess is not only acceptable, it’s encouraged!
This Easter loaf cake has a moist but fluffy chocolate sponge, a deliciously creamy chocolate buttercream icing, and can be topped with any and all of your favourite Easter chocolates!
I find loaf cakes are much less of a faff than sandwich cakes. We’ve tended to have one on the go throughout lockdown for our 3pm cuppa and cake, what could be better?
Dairy free? Just use dairy free milk for the sponge and dairy free butter for the icing - easy as that! You can get dairy free mini eggs from Doisy and Dam.
Ingredients
For the cake:
350g caster sugar
235g gluten free self raising flour (I use Freee)
70g cocoa powder
3 eggs
1tsp vanilla extract
2tsp baking powder
235ml milk (or dairy free alternative) (1 cup)
235ml weak, hot coffee (1 cup)
117ml vegetable oil (1/2 cup)
For the icing:
60g unsalted butter (softened)
20g cocoa powder
170g icing sugar
Small splash milk
Your fave mini Easter eggs
Method
Pre-heat the oven to 180°C.
In a large bowl combine the dry ingredients: the flour, sugar, cocoa powder and baking powder.
Whisk in the eggs, milk, oil and vanilla and combine. Then gently (so you don’t get hot coffee everywhere!) whisk in the coffee.
Grease your loaf tin and pour in the runny cake mix. Bake for 45 minutes or until a skewer inserted into it comes out clean. Once the cake is ready, leave to cool in the tin for 10 minutes before transferring to a cooling rack.
Meanwhile, make your icing. Add all of the icing ingredients to a bowl and mix with an electric whisk or wooden spoon until you have a smooth buttercream. If the mixture is too stiff, add a little more milk.
Once the cake is completely cooled, spread a thin layer of your chocolate icing over the top (I carefully cut the top of my cake off first so I had a level surface - you can use the excess for cake pops!).
Pipe a thicker layer of chocolate icing around the edge (I use a large open star nozzle) and fill the centre with your favourite Easter mini eggs and chocolates
