The loaf cake is a brilliant invention. A loaf cake lets you eat cake like you would bread, by which I mean MORE and FOR BREAKFAST. Don’t believe me? This recipe is in the “breakfast” section of Baked Explorations.
I made this Double Chocolate Loaf with Peanut Butter Cream Cheese Spread gluten-free for Baked Sunday Mornings this week. Baked Sunday mornings is an online baking group baking its way through Baked Explorations.
The book recommends using the peanut-butter cream cheese as a spread, but I used it to frost the loaf because I was serving it to friend and wanted it to be more presentation-y. The flour blend I used was a combo of tapioca starch, millet flour, garbanzo bean flour, and sorghum flour. I measured 210 grams of flour in total (the weight of the amount of all purpose flour that the recipe calls for).
It turned out OK, but if I were to make this again, I think I would go less whole grain. I had trouble getting this to a point where a toothpick came out clean and I think this had to do with my choice of flours. But, you know, I’m a perfectionist and as you can see above, it turned out darn good. Head on over to Baked Sunday Mornings and check out all the peanut butter and chocolate glory.
{ 5 comments… read them below or add one }
It looks great with the peanut butter cream cheese as frosting! I would have loved to do it that way and I did in fact frost my slices, but my husband really liked his slices plain.
How funny, I think I have all those GF ingredients – (for a GF friend) but never thought to make this GF. What a great idea – it looks wondeful!
Looks awesome with the frosting all over the top!
Great idea on the GF!!! Looks wonderful…also love that you “frosted” it! Nicely done!
Yes, it does look beautiful! I’m not brave enough (yet!) to make things GF. Someday, though, someday!