Dark Chocolate and Almond Breakfast Loaf Cake

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Embracing the change in weather with this delicious Dark Chocolate and Almond Breakfast Loaf Cake. Moist chocolate cake made with almond flour, almond paste, lots of mini chocolate chips, and chunks of freshly toasted almonds. Every bite is chocolate-y, moist, soft, and melt-in-your-mouth delicious. It’s the perfect bake for breakfast on the weekends! Best enjoyed warm, right out of the oven, with your favorite cup of coffee.

angled shot of chocolate loaf cake on white tray with melted chocolate and sliced almonds on top, a knife beside, flowers, two coffee mugs, and glass of milk behind

About The Recipe

I don’t know about you, but I can always feel a change when September comes! The weather is just starting to cool, there’s kind of a shift in mind-set where it’s almost Fall, but still kind of summer. It’s a very cozy month, you know? And, a cozy month needs cozy (and delish!) recipes!

With it being Friday and the weekend almost upon us, we thought it would be fun to share one of our favorite loaf cakes to bake…chocolate almond!

This recipe is definitely one of those to keep on hand for when you have company drop by, when you’re craving something sweet and easy, or when you just want something special for breakfast.

It’s light and fluffy, but also deep and rich. There’s just something so unique and delicious about this loaf cake! The secret? Using almond paste and flour. I know it sounds a bit weird, but when we were testing this recipe, we found that using a combination of these ingredients really intensified the chocolate flavor.

Then, with the toasted almonds, it allows the bread to have a wonderful crunch and nutty undertone, without over-powering the chocolate.

Oh, and you can’t have a chocolate loaf without chocolate chips! It’s a necessity.

two slices of chocolate cake laying in front of loaf on white tray

All together, it creates a loaf that you will want to make again and again! It’s perfect for anytime of year, but especially when you have friends and family around. So. GOOD.

Reasons You Will Love This Chocolate Almond Loaf Cake

  • Easy to make.
  • Extra chocolate-y.
  • Uses THREE different types of almonds, as well as two kinds of chocolate to give you the best flavor.
  • Bakes in about 45 minutes.
  • Goes really well with a cup of coffee!
  • A crowd pleaser.
close up overhead of two slices of chocolate almond loaf

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

almond flour, almond paste, salt, almonds, sugar, baking powder, sugar, mini chocolate chips, flour, milk, butter, eggs, cocoa powder, and baking soda on marble surface

How To Make Chocolate Almond Loaf Cake

Step 1: Toast almonds

Spread almonds on a baking sheet. Bake until heated through and lightly toasted, about 5-6 minutes. When cool, roughly chop and set aside.

Step 2: Whisk dry ingredients

In a large bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3: Beat

With an electric mixer, beat almond paste, butter, and sugar until light and fluffy, about 2-3 minutes.

Step 4: Add eggs

Beat in eggs, one at a time.

Step 5: Stir

Mix in the milk.

Add the flour mixture and stir only to combine.

Stir in almonds and chocolate chips.

Step 6: Bake

Spoon batter into pan and bake for 45-50 minutes, or until cake tests done.

Topping Ideas

While this cake is delicious on it’s own, there are a few things we love to really help finish this delicious loaf!

How To Store

Once this loaf is cooled, you will need to keep it in a zip tip bag and in the fridge! It’s a very moist loaf and won’t last very long if left at room temperature. You can also freeze this loaf as a whole or in individual slices. Just be sure to wrap the slices in plastic wrap and place them in a freezer safe container or zip top bag!

Looking for more recipes like this? Here are a few you may like: Triple Chocolate Pop-Tarts, Double Dark Chocolate Baked Donuts, Chocolate Hazelnut Tart, Chocolate Filled Doughnuts

pulled back angled shot of chocolate loaf on white tray with slice laying on front, plate with slice beisde, bowl of sliced almonds beside, glass of milk and stack of plates behind

Expert Tips

  • It’s best to use finely sifted almond flour for this recipe.
  • Make sure you have natural process cocoa and NOT dutch process or sweetened cocoa.
  • The ingredients incorporate better when all are room temperature.
  • You can chop the almonds using a knife or a small food processor.
  • Be careful to not over-mix the batter!
  • When baking, if you’re unsure if it’s done, use a cake tester or toothpick! Insert in the center of the loaf and, when you pull it out, it should come clean.

When you make this Dark Chocolate and Almond Breakfast Loaf Cake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

angled shot of chocolate loaf cake on white tray with melted chocolate and sliced almonds on top, a knife beside, flowers, two coffee mugs, and glass of milk behind

Dark Chocolate and Almond Breakfast Loaf Cake

Traci
This Dark Chocolate and Almond Breakfast Loaf Cake is extra chocolate-y, moist, full of flavor, and super simple to make! It's the perfect loaf to bake for breakfast, brunch, dessert…whenever!
5 from 1 vote
Prep Time 15 mins
Cook Time 50 mins
Course Breakfast
Cuisine American
Servings 8
Calories 427 kcal

Ingredients
 

  • ¾ cup all purpose flour
  • ¼ cup natural process cocoa powder
  • ¼ cup almond flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup almond paste, firmly packed
  • ½ cup unsalted butter
  • ½ cup granulated sugar
  • 3 large eggs, room temperature
  • ½ cup whole milk
  • 1 cup whole almonds
  • ½ cup chocolate chips

Instructions

  • Heat oven to 375° F.
  • Spray an 8"x4" loaf pan with baking spray. Set aside.
  • Spread almonds on a baking sheet.
  • Bake until heated through and lightly toasted, about 5-6 minutes.
  • When cool, roughly chop. Set aside.
  • In a medium bowl, whisk together flour, cocoa, almond flour, baking powder, baking soda, and salt. Set aside.
  • With an electric mixer, beat almond paste, butter, and sugar until light and fluffy, about 2-3 minutes.
  • Beat in eggs, one at a time.
  • Continue beating until smooth.
  • Mix in milk.
  • Add flour mixture.
  • Mix only to combine.
  • Stir in almonds and chocolate chips.
  • Spoon into prepared pan.
  • Bake for 45-50 minutes, or until cake tests done.

Notes

  • It’s best to use finely sifted almond flour for this recipe.
    Make sure you have natural process cocoa and NOT dutch process or sweetened cocoa.
    The ingredients incorporate better when all are room temperature.
    You can chop the almonds using a knife or a small food processor.
    Be careful to not over-mix the batter!
    When baking, if you’re unsure if it’s done, use a cake tester or toothpick! Insert in the center of the loaf and, when you pull it out, it should come clean.

Nutrition

Serving: 1sliceCalories: 427kcalCarbohydrates: 37gProtein: 10gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 104mgSodium: 185mgPotassium: 259mgFiber: 4gSugar: 21gVitamin A: 481IUVitamin C: 0.01mgCalcium: 128mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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