Vegan Chocolate Loaf Cake

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

5 from 1 vote

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

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: 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 tsp Baking Powder, ½ tsp Baking Soda, ½ tsp 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 tsp Instant Espresso Powder, 1 tsp 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.

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