CHOCOLATE, WALNUT & CRANBERRY LOAF
A moist, chocolatey, nutty & gluten free dessert, what's not to like? This is a perfect choice for the festive period, although you may well find yourself making this at other times of the year too!
-
- Prep Time
- 30 minutes
-
- Cook Time
- 30 minutes
-
- Serving
- 6 - 8
Ingredients
For the loaf
- 100g gluten-free flour
- 100g ground almonds
- 100g sweetener
- 50g cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 50ml oil of choice
- 50ml maple syrup
- 200ml dairy-free milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 75g walnut pieces
- 75g dried cranberries
For the topping
- 200g Sheese Original Spread
- 4 tablespoons cocoa powder
- 4 tablespoons icing sugar or sweetener
Directions
- First make the loaf: Mix together the flour, ground almonds, sweetener, cocoa powder, baking powder and cinnamon in a bowl.
- Whisk together the oil, syrup, milk, vinegar and extract and leave to stand for 5 minutes, then pour into the dry ingredients and mix well to form a batter. Stir in the dried cranberries and walnut pieces.
- Spoon into a greased and lined loaf tin and smooth out evenly. Bake at 180C for 30 minutes until firmed up and risen. Leave to cool then pop out of the tin.
- Beat together the topping ingredients and keep in the fridge until needed.
- Spread the mixture over the top of the loaf and decorate with more dried cranberries and walnut pieces (and spray with edible glitter if you fancy it). Slice and serve!
Explore Our Dairy Free Recipes
Discover Deliciousness
- Prep Time
- 15 minutes
- Cook Time
- 2 hours
Berry Chocolate Tartlets
- Prep Time
- 10 minutes
- Cook Time
- 24hrs
Sheesecake Ice Lollies
- Prep Time
- 70 minutes
- Cook Time
- 5 minutes
Copyright 2024 Bute Island Foods Ltd.