Gluten-Free Yogurt and Cocoa Loaf.
Cocoa lovers, you’re in the right place! Today I offer a very soft loaf cake, made incredibly tender by the addition of yogurt and decadently flavored by the intense note of unsweetened cocoa.
The best part of this dessert? It takes just 5 minutes to prepare and you don’t even need an electric mixer: a bowl and a whisk are enough. While it bakes, the intoxicating scent of cocoa will spread through your home!
The yogurt and cocoa loaf is ideal enjoyed plain for breakfast, or, for a truly indulgent moment, you can serve it with a delicious pastry cream, a fluffy milk cream, or an easy mascarpone cream.

Let’s start baking — enjoy the recipe.

Giusi.

Ingredients for the gluten-free yogurt and cocoa loaf

3.5 oz (about 3/4 cup + 1 tbsp) rice flour
2.5 oz (about 3/4 cup) unsweetened cocoa powder
1.1 oz (about 3 tbsp + 1 tsp) potato starch
3.9 oz (about 1/2 cup + 1 tbsp) granulated sugar
3 eggs
7 tbsp (about 3.5 fl oz / 100 g) vegetable oil
1 cup (about 8.8 oz / 250 g) yogurt (vanilla-flavored)
4 tsp baking powder

Tools

For this recipe I used a 25 x 20 cm loaf pan (about 10 x 8 in). If you don’t have it at home or prefer a different shape, you can also use a round pan with a 22–24 cm diameter (about 8.7–9.4 in; roughly 9 in). The result will still be perfect and very soft!

Steps for the gluten-free yogurt and cocoa loaf

Using a hand whisk, beat 3 eggs with about 1/2 cup + 1 tbsp (110 g) of sugar in a bowl. Then add about 7 tbsp (100 g) of vegetable oil and 1 cup (250 g) of yogurt, mixing well to combine.
At this point, add the dry ingredients: about 3.5 oz (100 g) rice flour, about 2.5 oz (70 g) unsweetened cocoa powder, about 1.1 oz (30 g) potato starch, and the packet of baking powder (about 4 tsp / 16 g). Stir carefully until you obtain a very creamy, lump-free batter.
Finally, butter and flour a pan (or line it with parchment paper) and pour in the batter.
Bake at 338°F in a preheated conventional oven for 40 minutes.
The loaf is ready to be enjoyed. See you in the next recipe.