This gluten free chocolate yeast bread is a delicious twist on regular bread!
It is a dairy free egg free chocolate bread, soft and scrumptious, perfect for your gluten free breakfast and as a sweet treat!
Recipe updated February 2023
This double chocolate no-knead bread is really special.
I had non-gluten free friends having it and absolutely loving it! It's soft and flavorful.
It is not too sweet and the chocolate flavor makes it a delicious gluten free comfort food.
Ingredients
The ingredients for this vegan chocolate bread are simple and easy to source.
You will need:
- brown rice flour, always make sure it is certified gluten free and the more finely ground it is, the better
- almond flour, but you can also simply grind whole almonds in a blender or food processor
- a gluten free starch, I usually use potato or tapioca starches
- active dry yeast, the one I use doesn't need to be activated but simply added to the dry ingredients
- baking powder, an extra help to the leavening process of this gluten free bread
- unsweetened cocoa powder
- sugar, I use brown sugar, caster sugar is ok too
- apple sauce, it works as an egg substitute and makes the bread softer
- vegan margarine/butter, it can be replaced with melted coconut oil
- lukewarm water, it will react with the yeast more easily and help the rising process
- your favorite vegan dark chocolate, you could also use chocolate chips, but I prefer chocolate chunks for a little crunch
All quantities are in the recipe card below
Instructions
- In a bowl add brown rice flour, almond flour, starch, baking powder, yeast, sugar, cocoa powder and mix well
- In a smaller bowl add lukewearm water, melted vegan butter and apple sauce mix well and pour the mixture into the bowl with the dry ingredients
- Mix everything thoroughly, add the salt and stir
- Cut the chocolate bar into small irregular chunks and incorporate them into the batter
- Grease a loaf pan or line it with parchment paper, pour the bread butter in the pan and cover it with a small towel
- Let the dough rest for 1,5 to 2 hours (it should double in size) at room temperature
- Pre-heat the oven at 200° C / 400 F
- Before baking, add more chocolate chunks/chips on top
- Bake for 10 minutes at 200° C / 400 F, then lower the oven temperature to 180° C / 360 F and let the chocolate bread bake for another 20-25 minutes
Full directions in the recipe card below
Cooking and baking in grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!
Tips and substitutions
Almond flour makes this bread softer. If you can't have almonds, you can replace it with hazelnut flour.
If you can't have nuts at all, simply replace it with the same amout of brown rice flour.
Baking with gluten free flours (and without eggs and dairy) can be tricky.
Doughs not always rise properly, so I often like to add a little amount of baking powder for an extra kick in the leavening process.
You can make this chocolate bread without yeast by simply adding 1 tablespoon of baking powder (instead of 1,5 teaspoon).
Please know that it will rise less and have the texture of a cake.
This bread keeps well for 2-3 days if stored in an airtight container.
When it becomes dry (as it often happens with gluten free baked goods), simply reheat the slices in the microwave, or also in a pan.
Yes, you can. Once it's completely cooled down, slice it and place the slices in freezer bags. This way you will be able to grab a slice whenever you want, reheat it a couple minutes in the microwave or a pan and enjoy it warm.
More gluten free bread recipes:
- Gluten free Vegan White Bread
- Gluten free Millet Olive Bread
- Gluten free Buckwheat Bread
- Gluten free Yeast free Bread
If you make this recipe or have questions, leave me a comment down here!
And don’t forget to follow me on Facebook and tag me on Instagram if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
Ciao!
Sonia
📖 Full Recipe
Gluten free Chocolate Yeast Bread Loaf (Vegan)
Equipment
- 1 kitchen scale
- 1 large bowl
- 1 medium bowl
- 1 cutting board
- 1 kitchen knife
- 1 spoon (or spatula)
- 1 9x5 inch (25 x13 cm) loaf pan
- parchment paper
Ingredients
- 250 grams gluten free brown rice flour
- 100 grams almond flour (or ground almonds)
- 150 grams gluten free (potato) starch
- 1,5 teaspoon baking powder
- 40 grams (brown) sugar
- 1 teaspoon gluten free vegan dry active yeast
- ½ teaspoon salt
- 4 tablespoons unsweetened cocoa powder
- 2 tablespoons vegan margarine/butter (or melted coconut oil)
- 2 tablespoons apple sauce
- 350 grams lukewarm water
- 100 - 150 gr dairy free, gluten free dark chocolate (+ extra to melt and drizzle on top)
Instructions
- In a bowl add brown rice flour, almond flour, starch, baking powder, yeast, sugar, cocoa powder and mix well
- In a smaller bowl add lukewearm water, melted vegan butter and apple sauce mix well and pour the mixture into the bowl with the dry ingredients
- Mix everything thoroughly, add the salt and keep stirring and mixing for 2-3 minutes
- Cut the chocolate bar into small irregular chunks and incorporate them into the batter
- Grease a loaf pan or line it with parchment paper, pour the bread butter in the pan and cover it with a small towel
- Let the dough rest for 1,5 tp 2 hours (it should double in size) at room temperature
- Pre-heat the oven at 200° C / 400 F
- Before baking, add more chocolate chunks/chips on top
- Bake for 10 minutes at 200° C / 400 F, then lower the oven temperature to 180° C / 360 F and let the chocolate bread bake for another 20-25 minutes
- To make sure it's cooked, insert a toothpick, it will come out clean when bread is fully baked
- Once out of the oven, let it cool down for 10-15 minutes before slicing
- For extra deliciousness, melt some more vegan dark chocolate and drizzle it all over the baked bread loaf
- Store it in an airtight container to keep is soft up to 2-3 days
- If the bread becomes a bit dry, you can warm it a couple minutes in the oven/microwave and it will be soft again
Alison says
I am so making this! <3
Sweet Sensitive Free says
Yay! It is very tasty and comforting, I promise! <3