A rich Gluten-Free Chocolate Loaf Cake made with cocoa, chocolate chips, and crunchy candied walnuts. Moist, festive, and perfect for holiday baking.

Scale

2 cups gluten-free all-purpose flour

1/2 cup cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon espresso powder (optional)

1/2 cup butter, softened

3/4 cup granulated sugar

1/4 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1/2 cup Greek yogurt

1/2 cup milk

1/2 cup dark chocolate chips

Candied Walnuts:

1 cup walnuts

2 tablespoons brown sugar

1 tablespoon butter

Pinch of sea salt

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1. Preheat oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.

2. Whisk together the dry ingredients.

3. Cream butter and sugars, then mix in eggs, vanilla, and Greek yogurt.

4. Alternate adding the dry ingredients and milk, then fold in chocolate chips.

5. Prepare the candied walnuts in a skillet.

6. Top the batter with candied walnuts and bake for 50–60 minutes.

7. Cool completely before slicing and serving.

Use quality cocoa powder for the richest flavor.

Allow the loaf to cool before slicing.

Store in an airtight container for up to one week.