Chocolate Loaf Cake with Chocolate Icing
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This Chocolate Loaf Cake with Chocolate Icing is a moist triple chocolate cake that's so easy to make, no mixer needed! Best yet, it's gluten free, nut free, eggless and can easily be made vegan!
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Measure out the milk and stir in 1 tablespoon white vinegar. Let sit for 5-10 min then stir again. The milk will appear chunky; that’s normal.
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In a large bowl, whisk together the gluten free flour, cocoa powder, sugar, baking powder, baking soda and salt. Set aside.
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In a medium bowl, mix the cornstarch and water until it is thin and watery. It will be thick and tacky at first.
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Into the homemade buttermilk, whisk in the cornstarch water, vegetable oil and vanilla until fully combined.
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Slowly mix the liquid ingredients into the dry until just combined. Use a spatula to fold the mini chocolate chips into the batter.
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Add the batter into a parchment lined loaf pan and smooth the top with a butter knife. Sprinkle on extra mini chocolate chips.
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Bake at 350 degrees Fahrenheit for 65 minutes until the loaf is risen and springy.
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Melt the chocolate chips and butter and pour the chocolate on top of the cool cake.
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Get the complete recipe via the link below!
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