Chocolate Cherry Bakewell Loaf (Gluten Free, Dairy Free, Oil Free)
Simple but delicious 10 ingredient gluten, oil and dairy free chocolate cherry bakewell loaf. If you’re a fan of anything cherry and almond flavour then with the addition of chocolate which makes anything better. You need to bake this loaf cake recipe asap, promise it won’t disappoint.
Chocolate and cherry make a great combo and cherry and almond makes a great combo. Which is why this chocolate cherry bakewell loaf makes a delicious tea time treat.
This isn’t the first loaf cake recipe I’ve posted and it certainly won’t be the last. Previously, I’ve posted this lemon drizzle loaf which is sweet and zesty so check that out after this one. There is something magical about throwing some ingredients into a bowl, mixing it together and baking it in the oven. Creating a delicious baked treat to enjoy in no time at all.
One Bowl Chocolate Cherry Bakewell Loaf
What can make any baked good better, having next to nothing to clean up afterwards of course! This chocolate cherry bakewell loaf only uses one bowl, one loaf tin, a tsp and a spatula. Oh, and a set of digital scales but you don’t have to wash them afterwards.
What Type of Cherries to Use?
For this chocolate cherry bakewell loaf, I used glace cherries. Since there is less sugar than most loaf cake recipes the added sweetness from the glace cherries pairs beautifully with the dark chocolate chips. Feel free to use fresh cherries if you prefer, especially if they are in season.
Self-raising gluten free flour (with xanthan gum)
Plain soy yoghurt
Dairy free dark chocolate chips
Substitutes for Chocolate Cherry Bakewell Loaf
Swap it for the same amount of gluten free plain flour with the addition of 3 tsp of baking powder. Then ½ tsp of xanthan gum which is optional. I haven’t found a gluten free self-raising flour that doesn’t contain xanthan gum yet. Just bear in mind if you omit the xanthan gum then it will change the texture slightly.
As I said above you can use fresh cherries instead. It would be a great way of incorporating seasonal fruit. To recreate the cherry bakewell tarts i remember eating i used glace cherries.
For this I used cherry flavdrops from the brand Myprotein. They are a zero-calorie concentrated natural flavouring. They pack quite a punch so adjust the amount you use for your own taste. I wanted a strong cherry bakewell taste. My favourite way to use these drops is to flavour either plain soy yoghurt or unflavoured protein powder. Instead, simply swap it out for cherry food flavouring.
Can be swapped for any granulated sugar of choice. I like coconut sugar as it has caramel/honeycomb undertones to it.
If you want ot make this chocolate cherry bakewell loaf vegan then swap the eggs for a vegan alternative like a flax egg. I haven’t tested it out but would love to hear the results if you do.
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Chocolate Cherry Bakewell Loaf
Simple but delicious 10 ingredient gluten, oil and dairy free chocolate cherry bakewell loaf. If you’re a fan of anything cherry and almond flavour then with the addition of chocolate which makes anything better. You need to bake this loaf cake recipe asap, promise it won't disappoint.
- 200 grams Gluten free self raising flour with xathan gum
- 60 grams Almond flour
- 170 grams Plain soy yoghurt
- 3 medium Eggs
- 40 grams Coconut sugar
- 30 grams Dairy free chocolate
- 30 grams Flaked almonds
- 30 grams Glace cherries
- 1 tsp Cherry flavouring
- 1 tsp Almond extract
Pre heat oven to 180c
In a large mixing bowl combine all the dry ingredients together. Except the chocolate and glace cherries
Add in the wet ingredients and mix till well incorporated.
Chop the chocolate up in to small pieces. Cut the glace cherries into quarters.
Mix in half the chocolate and all the glace cherries to the batter.
Dust the inside of a 1lb loaf tine with flour to prevent it from sticking. Alternatively you could use a loaf tin liner inside.
Scoop the batter into the loaf tin. Add the remaining half of the chocolate to the top. Pressing the chocolate down into the batter slightly.
Bake at 180c for 30 minutes. Check on it after 15 minutes and if the top of the loaf is browning to quickly. Cover with tin foil to stop it from burning whilst the rest of the loaf bakes.
Remove from the oven and check its baked in the middle. Insert a tooth pick or skewer and if it comes out clean or has a few crumbs on it then its done. If not return to the oven for another 5 minutes.
Leave the finished loaf to cool before slicing.
Wrap the loaf in tin foil to keep it fresh and eat within 4 days. Reheat it in the microwave for 15 seconds for that fresh baked taste.