Orange-Coconut Cocoa Bread with Hazelnut Frosting Recipe

Orange-Coconut Cocoa Bread with Hazelnut Frosting
Amie Valpone

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 teaspoon  baking powder
  • 3 tablespoons  cocoa powder
  • 3/4 teaspoons  xanthan gum
  • 3/4 cups  freshly squeezed orange juice*
  • 1/4 cup  butter, melted
  • large eggs
  • 1/2 cup  raw cacao nibs
  • 1/3 cup  coconut flakes
  • 1 tablespoon  orange zest
  • 3/4 cups  ground cashews

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.

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.

Notes

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

Nutrition

Calories per serving:

362 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

18%

Servings:

9
  • Fat 192g 295%
  • Carbs 362g 121%
  • Saturated 55g 277%
  • Fiber 56g 222%
  • Trans 2g
  • Sugars 112g
  • Monounsaturated 94g
  • Polyunsaturated 21g
  • Protein 82g 165%
  • Cholesterol 494mg 165%
  • Sodium 2,168mg 90%
  • Calcium 1,004mg 100%
  • Magnesium 668mg 167%
  • Potassium 2,534mg 72%
  • Iron 30mg 167%
  • Zinc 12mg 83%
  • Phosphorus 2,100mg 300%
  • Vitamin A 569µg 63%
  • Vitamin C 110mg 183%
  • Thiamin (B1) 1mg 96%
  • Riboflavin (B2) 1mg 58%
  • Niacin (B3) 5mg 24%
  • Vitamin B6 1mg 69%
  • Folic Acid (B9) 277µg 69%
  • Vitamin B12 1µg 16%
  • Vitamin D 3µg 1%
  • Vitamin E 21mg 104%
  • Vitamin K 56µg 70%
See detailed nutritional info Have a question about nutritional data? Let us know.
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