Orange Coconut Cocoa Bread with Hazelnut Frosting

gluten-free-chocolate-cake-8

Happy (almost) Valentine’s Day.

Well, we’ve got another week or so but I thought it’d be fun to give you a little inspiration for your love day. Plus, my pal Lisa and I thought it would be fun to showcase our chocolatey desserts this Valentine’s Day without the gluten but with lots of cocoa flavor.

I mean, who can really resist a homemade Orange Cocoa Bread with Hazelnut Frosting?

I didn’t think you could.

Hehe.

No worries, it’s a healthy one. And even though I’m a total chocoholic, I have a spot in my heart strictly reserved for baking breads.

So I thought, why not combine the two and make a fabulous chocolate bread?

O and I did just that.

This bread is the quick version of my Grandma Isabel’s classic German Chocolate Cake.

Growing up, my absolute favorite dessert of all time was Isabel’s amazing cake.  She always made it for special occasions and I couldn’t get enough of the rich frosting combined with the sweet coconut flakes.

So I thought, why not try to create a gluten-free version but a in a bread form and this time with a bit of pizazz from orange zest and ground cashews.

It’s great to make for a crowd and looks like it takes a lotta time and effort when it really doesn’t at all.

But, that’s our little secret.

K?

One of the reasons I loved my Grandma’s cake (aside from the amazing taste) was because it was just so pretty.  Perfect for a Valentine or just a dinner party with family and friends.

Either way, you’re a winner.

Now, if you really wanna get fancy (like I did), you can make your own frosting.

It’s not that hard and like everything else, tastes better than anything you can get in a jar.

In each bit you get the sweet cacao flavor, the crunchy coconut and the creamy cashews.

Plus, it’ll take you no time to whip this baby up.

Just a little mixin’ and a toss in the oven and you’re all set.

Your Valentine will be a very, very happy person.

But I’m warning you, they may ask you to make it for them again next week.

It’s just that good.

xo

Orange Coconut Cocoa Bread with Hazelnut Frosting

Gluten-Free and Dairy-Free

Serves 12

Orange Cocoa Bread

  • 2 cups Bob’s Red Mill All-Purpose Gluten-Free Flour
  • 1/3 cup sugar
  • 1/3 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 3 Tbsp. cocoa powder
  • 3/4 tsp. xanthan gum
  • 3/4 cup orange juice, freshly squeezed (store-bought will not achieve the right flavor)
  • 1/4 cup butter, melted
  • 2 large eggs
  • 1/2 cup raw cacao nibs
  • 1/3 cup coconut flakes
  • 1 Tbsp. orange zest
  • 3/4 cup  ground cashews

Bread Directions

  1. Preheat the oven to 350 degrees F.
  2. In a large mixing bowl, sift all the dry ingredients together. In a separate bowl, combine all liquid ingredients. Add liquid ingredients to dry ingredients; mix well until combined. Add cacao nibs, coconut flakes, orange zest and ground cashews.  Mix well.
  3. Transfer mixture to a loaf pan.  Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
  4. Remove bread from oven, set aside to cool for 15 minutes before serving.
  5. Serve warm with warm Chocolate Hazelnut Frosting (below).

Chocolate Hazelnut Frosting

Gluten-Free and Dairy-Free

Ingredients

  • 2 Tbsp. cocoa powder
  • 2 tsp. maple syrup
  • 1 cup hazelnuts, roasted

Frosting Directions

  1. Combine all ingredients in a food processor; process until smooth.
  2. Transfer mixture to a small saucepan; warm over medium heat for 3-4 minutes, mixing well until warm.
  3. Serve warm with a spoon to drizzle atop cocoa bread slices.
  4. Enjoy.

Check out my latest Shape Magazine article, “Mindful Eating”

 

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19 replies
    • Amie
      Amie says:

      Awe; you are so great. I love working with you and can’t wait to see you in March and June! Thank you for asking me to work with you on this…I love it! xoxo

      Reply
  1. Jen
    Jen says:

    No love in my life – but I am so making this anyways! The photos are phenomenal- and the ingredients ! Congrats on your Shape article :) Always wanted to write for them but alas, no go. Such is life I guess..

    Reply
  2. Diana
    Diana says:

    This looks fabulous and I’d love to make it but I have a question… This bread shows that it is gf and dairy free, but the recipe calls for butter. Do you have a favorite butter substitute that is gf, dairy free and soy free? Thanks!

    Reply
    • Amie
      Amie says:

      Thanks Diana but the butter I use in this recipe is Vegan- it’s Earth Balance Vegan Butter. Hope that helps; have a great day and enjoy!

      Reply
  3. Kim
    Kim says:

    I just read your beautiful post about your thoughts on food allergies and intolerances and I just want to say Thank You. I’ve had a lot of stomach issues over the years and never knew what was causing them until I recently discovered that I have a gluten intolerance and just like you mentioned in your post, there are a lot of foods I miss but I definitely don’t miss feeling sick every day. I’m so glad you are on the right track and feeling well :D

    Ok, that bread looks absolutely delicious and I need to make that very soon! I have question about the xanthun gum. I’ve done some research on it and I’ve read that depending on what source its derived from its not always gluten free. Is there a way to know the source and if its 100% gluten free?

    Reply
    • Amie
      Amie says:

      Thank you Lim; great to hear from you! Thank you for your kind words. I actually just found out that xantham gum bothers my stomach and so I stopped eating it. I would contact the brand who manufactures the product to confirm if it is gluten free or not. Hope that helps! Have a great night.
      Xxoo

      Reply
      • Cathy
        Cathy says:

        Use the Guar Gum, Add some egg white as part of your liquid. If you whip the egg white it will fluff up the cake a bit. It also adds some protein.
        I don’t know what mix you are using for your flour. This can make a difference too.
        You can do Kenesiology testing on yourself: Press your thumb and middle (2nd) finger with 1 hand and with the other use your 1st finger of the other hand and put it into the hole you created with your first hand. (or you can have someone else do the pulling.
        Pull with the finger to test your resistance.
        Then think of or hold or touch a flour (or whatever) and pull your finger again. Do this for as many products as you want. You will find that if it is bad for you will not be able to hold your thumb and finger together. If it is good for you you can hold it together. If it is “OK”, but not the best for you, you will feel your thumb and finger weaking.
        It doesn’t matter if you are right or left handed.
        You can close your eyes and have someone put a product under your arm or on your arm….
        Practice a bit – even with your eyes shut – YOUR BODY KNOWS WHAT IS GOOD FOR YOU!!!
        Every food has a signature and the body recognizes it. It is amazing how wonderful our bodies are – we just need to do the right things to help them do their best.
        Have a nice day! Cathy
        Gluten Free for 25 years and happy to help others enjoy the ease of Cooking, Living and Enjoying Life!

        Reply
  4. Cathy
    Cathy says:

    Great Recipes – I look forward to learning more!
    I love adjusting recipes because I don’t always have the same item in the cupboard…
    I hope all of your viewers know they can do this – especially those with Allergies and limited budgets!
    Thanks for sharing!
    Cathy

    Reply
  5. Kirsten
    Kirsten says:

    Hello,
    Wondering about the frosting, I made this with the exact ingredients and there is no way I could drizzle it it was a paste at best what do you think I might have done wrong?
    Thanks in advance
    Kirsten

    Ps I made its for a morning tea with the girls and they loved it anyway I am just curious if it could be better!?

    Reply

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