Vegan Chocolate Loaf Cake

5 from 1 vote

This incredibly easy vegan chocolate loaf cake is delicious, loaded with dark chocolate flavor, moist and tender and just sweet enough. Perfect to meal-prep snack or dessert ahead and made dairy-free and egg-free.

Prep Time15

Cook Time55

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: chocolate cake, loaf cake, vegan cake

Servings: slices

Calories: 331kcal

Author: Jessica Laroche

Equipment

Mixing bowls
Large whisk
Spatula
Scale or measuring cups
Measuring spoons

Ingredients

250 g all-purpose flour or 2 cups
50 g raw cacao powder or ½ cup
3 teaspoon baking powder
1 teaspoon balking soda
½ teaspoon salt
470 g dairy-free milk or 2 cups
1 tablespoon apple cider vinegar or lemon juice
175 g cane sugar or ¾ cup
2 teaspoon vanilla extract
110 g coconut oil (melted) or canola oil or ½ cup
90 g vegan dark chocolate chips or ½ cup, plus more for topping the loaf before baking

Instructions

Preheat the oven to 350ºF and line a loaf pan with parchment paper.
In a large mixing bowl, combine together the flour, baking powder, baking soda and salt.
In a medium mixing bowl, add the milk and apple cider vinegar, then stir. Let the mixture sit for about 5 minutes. Then, add the oil (melt it first if using coconut oil), sugar and vanilla extract, and whisk to combine.
Pour the wet ingredients over the bowl with the dry ingredients and stir to combine until there are no dry spots of flour (do not overmix!). Fold in the chocolate chips.
Pour the cake batter into the prepared loaf pan and garnish with more chocolate chips. Bake for 50-55 minutes or until a toothpick comes out clean.
Let the cake completely cool down in the loaf pan before unmolding and slicing. Enjoy!

Video

Notes

For best results, I recommend weighing the ingredients if you have a small kitchen scale. They are easy to find online and not expensive! If you don't have any, then use the spoon and level method to measure the dry ingredients.
Don't overmix the ingredients for a light and fluffy cake. To avoid overmixing, you can combine the ingredients by hand using a large whisk, spoon or spatula instead of electric beaters.
Every oven is different, so check for doneness using a toothpick, it should be coming out clean! And make sure not to overbake the loaf cake! Keep in mind that it will keep cooking once out of the oven.
Storage: Keep the loaf well covered so it does not dry and try to slice as you need to preserve its moisture. You can keep it on the counter at room temperature for 2 days, but then transfer to the fridge for up to 5-6 days.
You can also freeze the loaf for up to 3 months. You can pre-slice the loaf and separate each slice with a small piece of parchment paper to be able to grab and go one slice at a time. Let the bread thaw at room temperature for 1 hour or overnight in the fridge.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition