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    Home » Recipes » The Best Vegan Cake and Cupcake Recipes

    Vegan Chocolate Bread

    Published: Sep 16, 2022 by Megan Calipari · This post may contain affiliate links · 2 Comments

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    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.

    A slice of chocolate cake made with oil on a white plate
    This cake is super decadent and intensely chocolatey.

    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.

    Vegan Chocolate Bread cake on a wooden cutting board
    Using oil instead of butter keeps the interior really moist.

    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.

    Chocolate Cake batter in a marble bowl
    Vegan Chocolate Loaf Cake batter
     Batter in a loaf pan
    Here is what a parchment sling should look like.

    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.

    dairy free and eggless chocolate loaf cake on a plate with a bite taken out of it
    This is the ultimate quick crowd pleasing dessert recipe.

    Looking for More Loaf Cake Recipes?

    Vegan Lemon Poppyseed Cake

    Blackberry Lemon Bread

    Vegan Strawberry Pound Cake

    Vegan Lemon Loaf by Running on Real Food

    📖 Recipe

    Vegan Chocolate Bread on a white plate with a gold fork

    Vegan Chocolate Bread

    Megan Calipari
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 Servings
    Calories 226 kcal

    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.

    Notes

    Be sure to sift the cocoa powder in this recipe. You will not be able to whisk the lumps out.
    To store: Slice the cake and place it in an airtight container and store at room temperature for up to 3 days. Or freeze for up to a month.

    Nutrition

    Serving: 1SliceCalories: 226kcalCarbohydrates: 39gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 274mgPotassium: 112mgFiber: 2gSugar: 24gVitamin A: 97IUVitamin C: 2mgCalcium: 56mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Comments

    1. Victoria says

      November 17, 2023 at 7:05 pm

      5 stars
      Hi Megan! Could I use refined coconut oil in place of canola oil? Thank you

      Reply
      • Megan Calipari says

        November 17, 2023 at 7:07 pm

        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.

        Reply
    5 from 1 vote

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    Headshot of me in a white shirt

    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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