Orange-Coconut Cocoa Bread with Hazelnut Frosting Recipe

Orange-Coconut Cocoa Bread with Hazelnut Frosting

Amie Valpone


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.


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.


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

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