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Orange-Coconut Cocoa Bread with Hazelnut Frosting Recipe


Orange-Coconut Cocoa Bread with Hazelnut Frosting

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.


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


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
  • 2 large eggs
  • 1/2 cup raw cacao nibs
  • 1/3 cup coconut flakes
  • 1 tablespoon orange zest
  • 3/4 cups ground cashews


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.