Chocolate Almond Loaf

Name: Chocolate Almond Loaf
Prep time: 30

4.3

4.3 out of 5 stars (based on 15 reviews)

30 min prep

12 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

This easy cake is delicious as a simple dessert with raspberries, or as a sweet treat with a cup of good coffee. The trick with this simple Chocolate Almond Loaf is to use only good...

½ cup almond flour
¾ cup whole wheat pastry flour or unbleached all purpose flour
⅓ cup unsweetened Dutch processed cocoa powder
1¼ teaspoon baking powder
Pinch of salt
¾ cup brown sugar
1 cup (2 sticks) unsalted butter, softened to room temperature
3 large eggs, lightly beaten
Grated zest of 1 orange (optional)
2 tablespoons milk

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

252 cals

Fat

19 g

Saturated Fat

11 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

18 g

Sugar

10 g

Fiber

2 g

Protein

4 g

Sodium

74 mg

Directions

Preheat the oven to 350 degrees. Grease a loaf pan with butter or line with parchment paper.
Sift the flour, almond flour, cocoa powder, baking powder, and salt together into a large bowl. Stir in the sugar.
Make a well in the dry ingredients. Beat in the butter, eggs, and orange zest with a hand mixer until well blended into a batter. If the batter seems a little stiff add milk, one tablespoon at a time until the batter has reached dropping consistency. Pile the batter into the prepared loaf pan.
Bake for around 40 to 45 minutes or until the cake is well risen and golden, and a toothpick comes out clean. Let the cake sit for a moment in the tin, then turn it out to cool on a wire rack. Serve as desired.

Chef Tips

Remember to enjoy all sweet treats in moderation. A little bit of sweetness can make you feel good, but don’t overdo it!

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society