CHOCOLATE ALMOND LOAF SLICE SINGLE-SERVE
This Chocolate Almond Loaf Slice Single-Serve delivers a moist and tender crumb infused with rich cocoa and nutty almond flour. It is sweetened naturally with maple syrup and moistened by almond milk and olive oil, which bakes into a golden-edged loaf that balances indulgence with wholesome ingredients. A hint of baking soda ensures a delicate rise, while minimal added sugars keep it light. These Chocolate Almond Loaf Slice Single serves are perfect for breakfast, afternoon tea or a late-night snack. This single-serve bake takes only 25 minutes from start to finish and requires just five pantry‑staple ingredients. This Chocolate Almond Loaf Slice Single-Serve are naturally gluten-free, dairy-free and optionally vegan, which proves that simple recipes can create bakery-quality results at home. Each bite of chocolate almond slices showcases deep chocolate notes rounded by a subtly sweet almond backdrop.
RECIPE CATEGORY
Desserts
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Picnic, Potluck, Valentine’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat / Gluten‑Free, Low/No Sugar, Organic, Quick & Easy, Kid Friendly, Vegan
DISH TYPE
Cake
INGREDIENTS
There are the following ingredients for Chocolate Almond Loaf Slice SINGLE-SERVE:
- 18 grams | 0.64 ounces | 3 tablespoons almond flour
- 7.5 grams | 0.26 ounces | 1 tablespoon cocoa powder
- 15 milliliters | 0.51 fluid ounces | 1 tablespoon almond milk
- 15 milliliters | 0.51 fluid ounces | 1 tablespoon maple syrup
- 1.25 grams | 0.04 ounces | ¼ teaspoon baking soda
FULL NUTRITIONAL INFORMATION
- Calories: 175 kilocalories
- Fat: 10.7 grams
- Saturated Fat: 1.6 grams
- Carbohydrate: 22.4 grams
- Sugar: 12.9 grams
- Fibre: 4.6 grams
- Sodium: 334 milligrams
- Protein: 5.5 grams
- Calcium: 79 milligrams
- Potassium: 217 milligrams
- Iron: 1.74 milligrams
PREPARATION
These steps are followed for the preparation of the Chocolate Almond Loaf Slice Single-Serve:
- Preheat Oven: Set to 180 °Celsius. Grease a small 8 × 4 centimetre loaf tin or line one cavity of a muffin tin with parchment.
- Mix Dry Ingredients: In a bowl, whisk 3 tablespoons almond flour, 1 tablespoon cocoa powder and ¼ teaspoon baking soda until evenly combined and aerated.
- Combine Wet Ingredients: Add 1 tablespoon almond milk and 1 tablespoon maple syrup. Stir gently until a smooth and glossy batter forms.
- Adjust Consistency: If too thick, add a drop more almond milk; if too thin, sprinkle in a pinch more almond flour. Aim for a drop consistency.
- Transfer To Tin: Pour batter into the prepared tin and smooth the top with the back of a spoon for an even surface.
- Bake: Place on the centre rack and bake for 18 to 20 minutes or until a skewer inserted into the centre comes out with moist crumbs.
- Cool Slightly: Let the loaf rest in the tin for five minutes. Lift out using parchment overhang, then place on a wire rack to cool briefly. Slice when just warm for clean cuts.
PREPARATION TIME
5 minutes
COOKING TIME
20 minutes
TIPS
Here are some helpful tips for Chocolate Almond Loaf Slice Single-Serve:
- Even Cocoa Dust: Sieve the cocoa powder to avoid lumps and ensure uniform colour.
- Almond Milk: Use unsweetened to control sugar, so room temperature works best.
- Sweetness Check: Taste batter briefly before baking, so adjust the maple syrup by ½ teaspoon if you prefer it sweeter.
- Loaf Shape: A small 8 × 4 centimetre tin yields a taller loaf, so adjust baking time by 2 minutes if using a larger mould.
- Edge Browning: If edges brown too quickly, wrap tin sides loosely with foil halfway through baking.
- Rest Before Slicing: Allow five minutes of cooling so the crumb firms for neater slices.
VARIATIONS
- Nutty Crunch: Fold in 1 teaspoon chopped almonds or walnuts for added texture.
- Spiced Note: Add ⅛ teaspoon ground cinnamon or espresso powder to deepen flavour.
- Chocolate Chips: Stir in 1 teaspoon dairy-free mini chips for melty spots.
- Citrus Zest: Mix in ½ teaspoon orange or lemon zest for a bright twist.
- Vanilla Lift: Add ¼ teaspoon pure vanilla extract for fragrance and depth.
PREPPING AND STORAGE
- Refrigerator: Store cooled loaf wrapped in parchment in an airtight container for up to three days. Reheat gently in a toaster oven for two minutes.
- Freezer: Wrap in parchment and foil and freeze for up to one month. Thaw at room temperature or microwave on low power for 15 seconds before eating.