On this rainy late October day, I was looking out my window at the peaceful rain falling, while sipping my tea with almond milk caramel creamer & was thinking, “I feel like baking today”! It’s that kind of a mood for me today. I was craving a chocolate bread and I happened to have Lily’s chocolate salted caramel chips on hand. They are out of this world delish!! I had to slap my own hand from eating too many of the chips! They’re that good! They are sweetened with Stevia, no sugar added. They’re divine!! So anyway…. I made this loaf cake for a snack for tea time today for my guys. I have to confess though, that there is sugar & brown sugar in this recipe, but you absolutely could exchange stevia for the sugar & a maple sugar for the brown sugar if you prefer. I like the sugar in there to help with the chemistry of the bake so it’ll rise well & helps activate with the other ingredients better. But it’s just as good with stevia & maple sugar. I do that combination often & it’s always good!
My guys will love this yummy cozy treat with a coffee or tea this afternoon for tea time! Hope you all enjoy it too! Whether you have sunshine or rain today, enjoy your day! May it be filled with delicious treats & happiness!
1/2 cup Ghiradelli’s dutch processed cocoa
2 cups gluten free Bob’s 1 – 1 flour
1/2 cup light brown sugar
1/4 cup granulated sugar
2 tsps baking powder
1/2 tsp baking soda
1/4 tsp iodized salt
1 cup Lily’s chocolate salted caramel chips
3/4 cup plain almond milk
1/2 cup unsalted butter, melted & cooled a bit
1 tsp vanilla extract
1/4 cup hot boiled water
1) Preheat oven to 350°F. Grease an 8×4″ loaf pan with olive oil spray.
2) In a large bowl, whisk the cocoa to remove lumps. Whisk in the flour, both sugars, baking powder, baking soda & salt into the cocoa.
3) Reserve 1/4 cup of the chips and add the rest of the batter. Mix well then set aside.
4) In a separate bowl whisk together the eggs, almond milk, melted butter and vanilla extract until mixed well.
5) Make a well in the center of the dry ingredients and add the wet ingredients. Fold with a rubber spatula until just combined. Don’t overmix.
6) Pour in the boiled 1/4 cup of hot water into the batter and fold in. It should be gooey.
6) Pour the batter into the prepared pan, even out the batter, and sprinkle the reserved chips on top.
7) Bake for 48 – 50 minutes until a toothpick inserted comes out clean.
Let cool in pan for 15 minutes on a cooling rack then gently remove from pan & cool completely or serve when slightly warm still maybe after cooling out of pan for 15 more minutes. It can stay wrapped in plastic wrap when cooled completely on counter for up to 2 days, and refrigerated for 2 more days after. You can freeze this bread for a few weeks as well and warm slices in a toaster oven on bake 350°F for 5-8 minutes.