One Bowl Gluten Free Double Chocolate & Raspberry Loaf (GF)

Prep: 10 minutesCook: 60 minutesTotal: 70 minutes
Yield: 1 loafCategories: Baking, Desserts
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This gluten free raspberry loaf recipe was actually a little bit of an experiment that turned out amazingly well! If the recipe seems familiar to you it is because it is the same base as my Raspberry and Coconut Loaf but I just swapped a few ingredients to make it chocolatey!

This recipe is an old one of mine and, although it is gluten and dairy free it does contain eggs so, unfortunately, is not vegan friendly. It is one of three loaf recipes on my website that contains eggs and I did think about removing them but I know people do make them so thought I would leave them on with this disclaimer!

I think this gluten free raspberry loaf is probably one of my favourite cake recipes to date! The sponge is light and fluffy and the flavour of the raspberries and chocolate work together just so perfectly! It is incredible topped with buttercream, additional raspberries and chocolate shavings! Now to work out how to make a vegan version!

I used dairy free butter and chocolate for this making it dairy free as well as gluten free but you could use dairy containing products and there would be no need to change the recipe. I used a 21 x 11Β cm (8.5″ x 4.5″) loaf tin and a loaf tin liner for ease, although parchment paper or a layer of good old butter would also work for the recipe.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 200g 1 + 1/4 cup gluten free self raising flour
  • 200g 1 cup caster sugar
  • 200g 3/4 cup + 2 tbsp softened dairy free butter
  • 3 eggs
  • 80g fresh raspberries
  • 50g 1/4 cup dairy free dark chocolate
  • 50g 1/4 cup dairy free white chocolate
  • 1/2 tsp xanthan gum

Method

  1. Add the flour, sugar and xanthan gum to a large mixing bowl
  2. Add the butter and eggs, mix well until a smooth and creamy batter forms
  3. Roughly chop the chocolate and raspberries and add to the bowl, mix until all of the ingredients are evenly distributed throughout
  4. Line the loaf tin with parchment paper and pour the batter in. Tilt the loaf tin slightly to ensure the batter fills all four corners and use the back of a knife to ensure the top of the loaf is smooth
  5. Place in a preheated oven and bake for 60 minutes at 170 degrees Celsius
  6. Once cooked throughout, set the loaf aside and allow to cool before decorating

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