Vegan Chocolate Bread

5 from 1 vote

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.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 226kcal

Author: Megan Calipari

Cost: $4

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