This is adapted from Rachael’s adaptation of a Nigella Lawson recipe, and has been made gluten-free. It’s delicious, slightly sticky, and so rich and impossible to only eat one slice. I don’t think it’s going to last very long in our house! If you like chocolate and orange together, don’t pass on this recipe!
(I should admit here that I’m not a huge fan of chocolate and orange together, and I loved it. I just remember the girls loving those Terry’s Chocolate Oranges for Christmas, and thought they’d like it. They did. The smell of this baking was also divine!)
This is a delicious gfcf, gluten free, dairy-free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, corn free, peanut free, fish free, shellfish free, and vegetarian recipe.
- 10 Tablespoons butter, softened (or a dairy-free margarine such as Earth Balance)
- 2 T molasses or dark corn syrup
- 1 cup brown sugar
- 3/4 cup gf flour (I suggest bean, pea, amaranth, or another heavy flour)
- 1/4 cup starch (white rice flour, tapioca starch, potato starch)
- 1 tsp xanthan gum
- 1/2 teaspoon baking powder
- 3 Tablespoons cocoa
- 2 eggs (I haven’t tested this with an egg replacer. It might work, it might not)
- zest of two oranges
- juice from one orange (we love the Oxo citrus juicer)
In a separate bowl combine flour, starch, baking powder, xanthan gum, and cocoa. Whisk together so it’s well combined.
Add 1/3 dry ingredients to the creamed butter mixture, then add one egg, another third flour mix, another eggs, and then the rest of the flour mix. Scrape down the edges several times while doing this.
Pour and scrape the batter into the prepared loaf pan and bake for 40-50 minutes. Because the center is so moist, a toothpick isn’t ever going to come out clean. Instead touch the center of the loaf. If it’s firm, the bread is done. If it’s super moist and sticky, give it 5 more minutes, then try again.
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