Orange-Coconut Cocoa Bread with Hazelnut Frosting Recipe


Nutrition

Cal/Serving: 366
Daily Value: 18%
Servings: 9

High-Fiber
Gluten-Free, Wheat-Free
Fat22g33%
Saturated7g33%
Trans0g0%
Carbs40g13%
Fiber6g25%
Sugars13g0%
Protein9g18%
Cholesterol55mg18%
Sodium241mg10%
Calcium112mg11%
Magnesium75mg19%
Potassium286mg8%
Iron3mg19%
Zinc1mg9%
Vitamin A264IU5%
Vitamin C12mg20%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg6%
Niacin (B3)1mg3%
Vitamin B60mg8%
Folic Acid (B9)31µg8%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E2mg12%
Vitamin K6µg8%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Orange-Coconut Cocoa Bread with Hazelnut Frosting
Amie Valpone

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? Oh 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 lot of time and effort when it really doesn’t at all. But, that’s our little secret.

3.6
Ratings10

INGREDIENTS

For the frosting :

  • 2 tablespoons cocoa powder
  • 2 teaspoons maple syrup
  • 1 cup hazelnuts, roasted

For the bread :

  • 2 cups gluten-free all-purpose flour, such as Bob’s Red Mill
  • 1/3 cup sugar
  • 1/3 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 3 tablespoons cocoa powder
  • 3/4 teaspoon xanthan gum
  • 3/4 cup freshly squeezed orange juice*
  • 1/4 cup butter, melted
  • 2 large eggs
  • 1/2 cup raw cacao nibs
  • 1/3 cup coconut flakes
  • 1 tablespoon orange zest
  • 3/4 cup ground cashews

DIRECTIONS

For the frosting :

Combine all of the ingredients in the bowl of a food processor and process until smooth. Transfer the mixture to a small saucepan and warm over medium heat for 3-4 minutes, mixing well. Cover and keep warm.

For the bread :

Preheat the oven to 350 degrees.

In a large mixing bowl, sift all of the dry ingredients together. In a separate bowl, combine all of the wet ingredients. Add the wet ingredients to the dry ingredients and mix well until combined. Add the cacao nibs, coconut flakes, orange zest, and ground cashews. Mix well.

Transfer the mixture to a 9-by-5-inch loaf pan. Bake until a toothpick inserted in the middle comes out clean, about 40-45 minutes. Remove the bread from the oven, and let cool for 15 minutes before serving. Serve warm with the frosting drizzled over the top.

Recipe Details

Click here to see more recipes from The Healthy Apple.

Servings: 9
Cuisine: American
Special Designations: Vegan, Vegetarian, Gluten-free, Healthy

Notes and Substitutions:

*Note: Store-bought will not achieve the right flavor.



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