This Chocolate Loaf Cake recipe is packed with chocolate chips and cocoa powder for a moist and ultra-chocolatey cake that is so easy to make. And it is completely vegan!
Chocolate desserts are some of my favorites to make and eat! I'll find any reason to make a decadent Vegan Chocolate Cake or a batch of Vegan Chocolate Cupcakes. But sometimes, I don't have as much time as those recipes require.
And for those occasions, I make this Chocolate Loaf Cake recipe. It is super moist and decadent and is packed with cocoa powder and plenty of chocolate chips. It comes together in a bowl using a whisk and requires no decorating! What is better than that?
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Why You'll Love This Recipe
- This recipe requires simple, easy-to-find ingredients.
- And it requires no cake decorating skills, so it is perfect for beginners.
- This Chocolate Loaf Cake recipe is dairy-free and completely vegan, so anyone can enjoy it.
- It is packed with cocoa powder and chocolate chips for an ultra-chocolatey dessert.
- And most importantly, it is absolutely delicious!
Ingredient
Cocoa Powder: Use a natural cocoa powder for this recipe. Not Dutch-processed. I love Ghirardelli Cocoa Powder, but use your favorite.
Non-Dairy Yogurt: Like either Forager Plain Unsweetened Yogurt or So Delicious Plain Unsweetened Yogurt. But use what you can find in your area!
Non-Dairy Milk: I used oat milk, but almond or soy milk also work great!
Canola Oil: Oil keeps this cake really moist. You can use any neutral oil, like vegetable oil or safflower oil, but do not use coconut oil.
Instant Espresso: The combination of chocolate and coffee, like in my Chocolate Espresso Cake, is so delicious! You can also use instant coffee.
Mini Chocolate Chips: I really like to use mini chocolate chips for this Chocolate Loaf Cake. They distribute more easily, so you get a chip in each bite.
Instructions
Step 1. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Whisk to combine.
Step 2. In a medium bowl, combine canola oil, non-dairy milk, non-dairy yogurt, espresso powder, and vanilla extract. Whisk to combine, then pour into the dry ingredients and whisk to form the batter.
Then, add mini chocolate chips and stir to distribute.
Step 3. Pour the batter into a prepared 8 ½ by 4 ½ inch loaf pan.
Smooth the batter out evenly, then top with more mini chocolate chips.
Step 4. Bake the Chocolate Loaf Cake in a 350*F oven for 55-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Allow the cake to cool in the pan for 30 minutes before removing it from the pan to a wire cooling rack to continue cooling.
Recipe FAQs
Wrap the cake tightly with plastic wrap and store at room temperature for up to 4 days.
Or slice the cake, place it into a freezer bag, and freeze for up to a month.
Using oil like canola oil or vegetable oil keeps a cake super soft and moist.
Natural cocoa powder is lighter in color and is more acidic.
Dutch-processed cocoa powder has been processed with alkali, which gives the cocoa a darker appearance and removes some of the acidity.
Expert Recipe Tips
Allow the cake to cool completely before slicing! I know it is tempting to slice it while it is warm, but you won't get nice, clean slices until the cake is cool.
Do not forget to sift the cocoa powder for this recipe! Cocoa powder has a lot of clumps, and you will not be able to whisk them out.
Looking for More Loaf Cake Recipes?
If you tried this Chocolate Chocolate Chip Loaf Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Chocolate Loaf Cake
Equipment
- 1 8 ½ x 4 ½ inch Loaf Pan
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Rubber Spatula
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
- 1 ⅔ Cups All-Purpose Flour
- 1 Cups Granulated Sugar
- ½ Cup Natural Cocoa Powder, sifted
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- ½ Cup Non-Dairy Milk
- ½ Cup Unsweented Non-Dairy Yogurt I used So Delicious Plain Unsweetened Yogurt
- ½ Cup Canola Oil
- 2 teaspoon Instant Espresso Powder instant coffee will work here, too
- 1 teaspoon Vanilla Extract
- ½ Cup Mini Chocolate Chips, divided
Instructions
- Preheat oven to 350*F. Prepare an 8 ½ x 4 ½ inch loaf pan by greasing it and inserting a parchment sling for easy removal. See the above photo for reference.
- Add flour, sugar, cocoa powder, baking powder, baking soda, and salt to a large mixing bowl. Whisk well to combine.1 ⅔ Cups All-Purpose Flour, 1 Cups Granulated Sugar, ½ Cup Natural Cocoa Powder, sifted, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt
- Into a medium bowl or large measuring cup, add non-dairy milk, non-dairy yogurt, canola oil, espresso powder, and vanilla with a whisk well to combine, then pour the wet Imixture into the dry mixture and whisk to form the batter.½ Cup Non-Dairy Milk, ½ Cup Unsweented Non-Dairy Yogurt, ½ Cup Canola Oil, 2 teaspoon Instant Espresso Powder, 1 teaspoon Vanilla Extract
- Reserve about 2 tablespoons of mini chocolate chips to sprinkle on top of the loaf, then add the remaining chocolate chips to the batter and use a spatula to fold them in.½ Cup Mini Chocolate Chips, divided
- Pour the batter into the prepared loaf pan, evening the top out with the back of a spatula. Then sprinkle the reserved mini chocolate chips on top of the loaf.
- Bake in a 350*F oven for 55-60 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.