Chocolate Loaf Cake (Vegan, Dairy-Free, Egg-Free)
A rich and moist vegan chocolate loaf cake made with simple pantry ingredients and studded with dairy-free chocolate chips.
Servings 10 slices
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
Store leftover cake in an airtight container at room temperature for up to 3-5 days, or refrigerate for up to a week. The nuts are optional and can be omitted for a nut-free version.