My Coffee and Chocolate Chip Loaf Cake is easy to make and very hard to resist. There’s a gluten-free option too!
I was inspired to make this cake when I hosted my first online Afternoon Tea Workshop a few years ago. I had planned to show everyone how to make Coffee and Walnut Loaf Cake as part of the class, however one participant was allergic to nuts. I needed a recipe that was similar enough to the original to make it easy to demonstrate, so I settled on Coffee and Chocolate Chip Loaf Cake. The resulting recipe was so delicious it has become a regular at our house.
Although chocolate and coffee together are often thought of as mocha, this is very much a coffee flavoured loaf cake with chocolate chips. While the two flavours do, of course, blend together, you can also taste them as separate entities, making this cake extra delicious. I also love the texture the chocolate chips add to this recipe.
How To Serve
This cake is perfect for any occasion, from snacks and afternoon tea, to dessert with a scoop of ice cream. I have even had it as a breakfast treat and it makes a delicious addition to a packed lunch. It also travels well to picnics and potlucks.
Is Coffee and Chocolate Chip Loaf Cake Gluten-Free?
This recipe is not gluten-free, however there is a gluten-free option. Simply substitute 1¼ cups (180 grams) gluten-free 1 to 1 flour (I use Bob’s Red Mill) for the plain or all-purpose flour. Ensure your baking powder is gluten-free. Increase the milk to ¼ cup (4 tablespoons or 60 ml). Follow the recipe as directed.
Can I Freeze This Cake?
Coffee and Chocolate Chip Loaf Cake will keep in a sealed container at room temperature for at least 3 days. However, if you wish, you can freeze it for up to 2 months. I always slice the cake before freezing, so I can thaw just a few slices at a time. Pop a little piece of greased proof paper between each slice for easy separation. Click here for more tips on freezing cakes.
Coffee and Chocolate Chip Loaf Cake – Printable Recipe
Coffee and Chocolate Chip Cake
Ingredients
- 2 teaspoons instant coffee use heaped teaspoons
- 2 tablespoons boiling water, cooled a bit or use two 2 tablespoons of perked coffee or espresso in place of the instant coffee and boiling water
- ¾ cup butter, softened plus extra for greasing the pan
- ½ cup lightly packed brown sugar
- ½ cup granulated sugar or caster sugar
- 3 large eggs
- 1⅓ cups plain flour Plain flour is also known as all-purpose flour. For gluten-free option please see note below.
- ½ teaspoon baking powder
- 2 tablespoons milk
- 1 cup chocolate chips plus a few extra to decorate the cake
For the glaze:
- 2 cups icing sugar also known as confectioner's sugar
- 2 tablespoons water You may need more or less.
Instructions
- Preheat the oven to 350°F or 180°C (170°C for fan assisted ovens).
- Put the instant coffee in a small bowl and add the boiled water. Stir together well and set aside to cool a bit more. (If using perked coffee or espresso, measure 2 tablespoons and set aside.)
- Grease a 2 pound (123cm x 12cm x 13 cm) loaf pan with a bit of the extra butter. You can also line the cake pan with greaseproof paper at this stage if you like. I generally just grease the pan.
- Beat the butter, brown sugar and caster or granulated sugar together in the large bowl of an electric mixer until thick and pale.
- Add the eggs, one at at time, beating well after each addition.
- Sift the flour and baking powder together in a medium bowl.
- With the electric mixer on low speed, use a large spoon to add the flour and baking powder to the mixture in the bowl of the electric mixer a bit at a time. When the flour is all added, blend together thoroughly with the electric mixer.
- Stir the milk into the instant coffee and add it to the batter, combining thoroughly.
- Beat the batter until it is smooth (about 1 minute) and then remove the bowl from the electric mixer.
- Stir in the chocolate chips with a wooden spoon.
- Transfer the batter to the greased loaf pan and bake for 35 to 45 minutes, or until a skewer inserted in the centre of the cake comes out clean. This may take more or less time, depending on your oven so be sure to keep an eye on the cake as it bakes.
- When the cake is done, remove the pan from the oven and place it on a wire rack to cool for 15 to 20 minutes.
- Then turn the cake out on to the wire rack and allow to cool completely.
- When the cake is completely cool, make the glaze.
To make the glaze:
- Put the icing sugar in a medium bowl.
- Add the water, a bit at a time, blending thoroughly after each addition, until a drizzle-able consistency is reached. You may need a bit less or a bit more water.
- Drizzle half the glaze over the cake. Set the remaining glaze aside.
- Sprinkle a few of the additional chocolate chips over the top, pressing them gently into the wet glaze if you are having trouble getting them to stick.
- If you have time, let the glaze and chocolate chips set for about half an hour. However, if time is tight you can carefully proceed to the next step.
- Drizzle the remaining glaze over the top so that it looks pretty. Don't worry if you have some left over.
- Let the glaze set for at least 10 minutes before serving.
Notes
Equipment
- 1 set of measuring cups or a kitchen scale
did you make this recipe?
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Comments & Reviews
Loooooovvvveeeeddddddd ITTTTTTTTTTT. It Went perfectly with the Office party options and used the character molds for the Make Everyone Smile theme…. Photos will follow Soon!!!!!!!
Thank You For Sharing Such Passion For the Opportunities To Cook!
I’m so glad you like it, David! I would love to see photographs, thank you 🙂
That looks so yummy. Would love to try it.
Thank you, Patrick!
Oh My! This looks so tempting! I am on a low carb diet right now and doing well with it, but I definitely saving this recipe to make sometime in the future when I can indulge in carbs again.
Thank you so much, Pat! I definitely don’t want to lead you astray, but thank you for saving the recipe for the future 🙂
April, this sounds fantastic. I can virtually taste this!
Thank you bunches for sharing this with Sweet Tea & Friends this month sweet friend.
Thank you so much for the lovely compliment sweet friend!