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A slice of Chocolate Chocolate Chip Loaf Cake on a small plate with a bite taken out of it.
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5 from 1 vote

Chocolate Loaf Cake

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!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 Servings
Calories: 231kcal
Author: Megan Calipari
Cost: $4

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.

Notes

Use natural cocoa powder, not Dutch-processed cocoa powder, for this recipe. I love Ghirardelli.
Be sure to sift the cocoa powder in this recipe. You will not be able to whisk the lumps out.
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.
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: 1Slice | Calories: 231kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 203mg | Potassium: 94mg | Fiber: 2g | Sugar: 18g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg