Chocolate Loaf Cake
This chocolate loaf cake is an easy beginner friendly recipe that is deeply fudgy, incredibly moist, and stays soft for days thanks to a simple apple cider vinegar trick that makes all the difference. This recipe is vegan and dairy free, but you can't even tell it apart from other chocolate cakes with eggs or dairy!
I've made a lot of vegan chocolate desserts on this site, from my popular vegan chocolate cake to chocolate brownie baked oatmeal and even chocolate peanut butter truffles.
But I kept getting requests for something simpler. Something you could slice and serve without fuss...
So I present to you this chocolate loaf cake!
What I love most is how forgiving this recipe is. No mixer. No creaming butter. Just 2 bowls, a whisk, and about 10 minutes of prep before it goes in the oven.
The texture lands somewhere between a chocolate pound cake and a fudgy brownie. Dense enough to feel indulgent, but light enough that you'll want a second slice.
Table of contents
Ingredient Notes & Substitutions
Please refer to the recipe card below for full measurements and instructions.
Cocoa powder: Use unsweetened natural cocoa powder for the best rise and flavor. Dutch-process cocoa will work but may result in a slightly flatter loaf since it reacts differently with baking soda.
Apple cider vinegar: Reacts with the baking soda to create lift and tenderness which keeps the cake moist for days.
Plant-based milk: Unsweetened almond milk is my go-to, but oat milk or soy milk work equally well.
Vegetable oil: Keeps the crumb moist without any dairy. Melted coconut oil is a great swap if you prefer, but it may add a slight coconut flavor.
Dairy-free chocolate chips: I fold these into the batter and they create pockets of melty chocolate throughout. Look for brands that are specifically labeled dairy-free.
Chopped walnuts (optional): These add a nice crunch and make the loaf feel more substantial. Skip them for a nut-free version.
How to Make This Easy Chocolate Loaf Cake
First, preheat your oven to 350°F or 175°C.
Step 1: Mix the dry ingredients. Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl. Make sure there are no lumps in the cocoa powder.
Step 2: Combine the wet ingredients. In a separate bowl, stir together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. You'll see it start to curdle slightly. That's exactly what you want.
Step 3: Combine wet and dry. Pour the wet ingredients into the dry ingredients. Stir until just combined. A few small lumps are fine. Overmixing will make the loaf tough.
Step 4: Fold in the mix-ins. Gently fold in the dairy-free chocolate chips and chopped nuts if using. Reserve a few chocolate chips to press on top before baking for a prettier finish.
Step 5: Bake. Pour the batter into a greased or parchment-lined 9x5 inch loaf pan. Spread evenly and bake at 350°F for 50 to 60 minutes. A toothpick inserted in the center should come out with just a few moist crumbs.
Step 6: Cool completely. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Slicing before it's fully cooled will result in a gummy texture.
Tips for the Best Chocolate Loaf Cake
Use room temperature ingredients. Cold almond milk can cause the oil to seize up slightly. Letting everything come to room temperature ensures a smoother batter.
Let it rest overnight. This loaf actually tastes better the next day. The flavors deepen and the texture becomes even more fudgy.
Serving Suggestions
Serve slices with a smear of almond butter for breakfast or as an afternoon snack. For dessert, warm a slice and top with coconut whipped cream.
This loaf also makes a great homemade gift. Wrap it in parchment, tie with twine, and include a note with storage instructions.
For a more decadent version, drizzle with melted dairy-free chocolate after cooling. The contrast between the matte cake and glossy drizzle looks impressive with minimal effort.
Frequently Asked Questions
I haven't tested this recipe with gluten-free flour, but a 1:1 gluten-free baking blend should work. The texture may be slightly denser. If you want a tested gluten-free chocolate option, try my vegan strawberry cake which is naturally gluten-free.
This usually happens from opening the oven too early or underbaking. Make sure to check doneness with a toothpick before removing. The center should have only a few moist crumbs clinging to it.
Store in an airtight container at room temperature for up to 5 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
A 9x5 inch loaf pan is ideal. An 8x4 inch pan will work but the loaf will be taller and need a longer bake time (add 10 to 15 minutes). You can also bake this in a 9-inch round cake pan for about 35 to 40 minutes
More Chocolate Recipes
If you love chocolate desserts, try some of my other favorites:
More Vegan Cake Recipes
Looking for more easy vegan cakes? These are some reader favorites:
Recipe Card
Equipment
- 1 9x5 baking pan
- 1 Whisk
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened almond milk or any plant-based milk
- ⅓ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- ½ cup dairy-free chocolate chips
- ½ cup chopped nuts optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, combine the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Mix well.
- Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
- Gently fold in the dairy-free chocolate chips and chopped nuts (if using).
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the chocolate bread to cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack.
- Once cooled, slice the bread and serve. Enjoy as is, or with a spread of vegan butter or nut butter.
Notes
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