This Vegan Chocolate Bread is an eggless, dairy free loaf cake made with oil instead of butter, keeping it moist and tender. Its super easy to make and has BIG chocolate flavor.
This Vegan Chocolate Bread is the perfect easy dessert. Chocolate desserts are always a crowd pleaser and this cake is no exception. Its moist and decadent enough to eat on its own, but top it with macerated berries and non-dairy whipped cream to make it look elegant. This chocolate loaf cake is also dairy free and eggless making it perfect for any of your loved ones with allergies.
Ingredients for Making Vegan Chocolate Bread
This vegan chocolate loaf is made with basic and entirely shelf stable ingredients, so its simple to whip up quickly without needing to run to the market for ingredients. Here is what you will need:
All Purpose Flour: Basic all purpose flour is all you need. As you probably know, I love King Arthur brand flour, but you can use whatever you have on hand.
Cocoa Powder: I used 365 by Whole Foods Cocoa Powder. Its great quality for the price. I do recommend using a higher quality cocoa here. Please don't use Hershey's, okay? I find the flavor to be flat. And we are counting on the cocoa to provide all of the chocolate flavor in this cake.
Sugar: Granulated sugar to balance and sweeten. Cocoa is quite bitter so we need a decent amount of sugar to balance it out.
Baking Soda and Baking Powder: Using both leaveners will provide a tall, even rise.
Kosher Salt: I always specify kosher salt because thats what I use for baking. If you use iodized table salt for baking, I recommend you reduce the salt amount by half.
Non-Dairy Milk: To keep this chocolate bread vegan and dairy free, I used So Delicious Coconut Milk. I love this milk because I can buy it in shelf stable quarts and always have it on hand.
Canola Oil: Making this loaf cake with oil keeps this cake nice and moist and soft.
Instant Espresso: instant espresso will help to round the chocolate flavor out. If you have instant coffee on hand you can use that, too!
Vinegar: This help activate the baking soda for a nice rise.
Vanilla: To round out the chocolate flavor.
How to Store the Cake
To make this loaf cake a day ahead, allow it to cool completely, then wrap the loaf pan tightly with plastic wrap. Then, slice it when you are ready to serve. Keeping the cake in the pan and not slicing the cake will prevent the cake from drying out.
To freeze the vegan chocolate bread, remove from the pan, slice it and place parchment or wax paper between the slices. Then, transfer to an airtight container or freezer bag and freeze for up to a month. The parchment between the slices will prevent them from freezing together.
Looking for More Loaf Cake Recipes?
Vegan Lemon Loaf by Running on Real Food
📖 Recipe
Vegan Chocolate Bread
Equipment
- 1 8x4 Loaf Pan
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Rubber Spatula
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
- 1 ½ Cups All Purpose Flour
- ½ Cup Cocoa Powder
- 1 ½ teaspoon Baking Soda
- ¾ teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- 1 ⅓ Cups Granulated Sugar
- 1 ¼ Cups Non Dairy Milk I used So Delicious Plain Unsweetened Coconut Milk
- ⅓ Cup Canola Oil
- 2 teaspoon Instant Espresso Powder instant coffee will work here, too
- 1 teaspoon White Vinegar
- 1 teaspoon Vanilla Extract
Instructions
- Prepare an 8x4 loaf pan by greasing it with vegetable shortening or coconut oil, then inserting a parchment sling for easy removal. (see above photo for reference).
- Preheat Oven to 350*F.
- Sift flour, cocoa powder, baking soda and baking powder into a large bowl. Add sugar and salt and whisk to combine.
- Into a medium bowl or large measuring cup, combine non dairy milk, canola oil, espresso powder, vinegar and vanilla with a whisk.
- Pour the wet mixture into the bowl of dry ingredients and whisk until combined.
- Pour the mixture into the prepared loaf pan, evening the top out with the back of a spatula.
- Bake in a 350* oven for 53-57 minutes turning halfway through. Insert a toothpick into the center of the cake to test for doneness. It should come out clean.
- Cool completely before slicing and serving.
Victoria says
Hi Megan! Could I use refined coconut oil in place of canola oil? Thank you
Megan Calipari says
I don't recommend coconut oil because it bakes differently from oils that are liquid at room temperature. But you could use avocado oil if you have that on hand! Or any other neutral tasting oil like grape seed oil or even a light tasting olive oil.