Easy Vegan Chocolate Loaf Cake

 A soft and fluffy vegan chocolate cake with chocolate chips, baked in a loaf tin.

EASY VEGAN CHOCOLATE LOAF CAKE

I'm continuing my quest to create the easiest and best vegan cakes baked in a loaf tin.

This time I've made a soft and fluffy chocolate cake.

The chocolate flavour is intensified with some coffee, which you won't notice when you taste it, but it really boosts the flavour.

Not satisfied with that, I've also added a generous amount of chocolate chips.

HOW DO YOU GET THAT RICH CHOCOLATE FLAVOUR?

Some chocolate cakes are made with melted chocolate, but I think you get the richest flavour from a good quality cocoa powder.

You might think that would make it dark and bitter, but it's mixed with milk (I used oat milk, but you can use whatever you have in the fridge) and yoghurt, which gives it a rich flavour without the bitterness.

Of course, you could add a mixture of cocoa powder and drinking chocolate powder if you like, but I wouldn't make purely with drinking chocolate. It wouldn't have that rich chocolate flavour.

Did you know Cadburys drinking chocolate powder is accidentally vegan?

Check out this list of other brands of vegan hot chocolate from Live Kindly.

EXTRA CHOCOLATE CHIPS

As if this cake isn't chocolatey enough, I added plenty of chocolate chips through that batter.

Why wouldn't you?

Oh and once the cake batter is in the tin, I sprinkled more on top for decoration.

Yum!

WHAT DO I NEED TO MAKE VEGAN CHOCOLATE LOAF CAKE?

Here are the simple ingredients you need to make a vegan chocolate loaf cake.

1. PLAIN FLOUR 
2. COCOA POWDER
3. CHOCOLATE CHIPS
4. CASTER SUGAR & BROWN SUGAR 
5. BAKING POWDER
6. SALT
7. COFFEE
8. OAT MILK 
9. WHITE WINE VINEGAR
10. PLAIN YOGHURT
11. VEGETABLE OIL 
12. VANILLA EXTRACT

CAN I SUBSTITUTE ANY OF THE INGREDIENTS I DON'T HAVE?

Yep, there are a few ingredients you can substitute.

• PLAIN FLOUR - YES - you can use self-raising, but add a generous pinch of baking powder too
• COCOA POWDER -  YES - if you don't have enough, you can add some drinking chocolate powder
• CHOCOLATE CHIPS - YES - you can chop up dark chocolate and use that instead
• CASTER SUGAR - YES - you can use brown sugar
• BROWN SUGAR - YES - don't have any, you can just use caster sugar, although the flavour is better with brown sugar.
• BAKING POWDER - NO -  you need this, it gives the best rise and reacts with vinegar or lemon juice to help with the rise and teture
• SALT - YES -  you can skip it but I do recommend adding it for flavour
• COFFEE - YES - I wouldn't recommend skipping it as it gives the chocolate flavour depth
• OAT MILK - YES - use whichever milk you have in the fridge, it doesn't have to be oat milk
• WHITE WINE VINEGAR - YES - you can use lemon juice instead
• PLAIN YOGHURT -YES - if you don't have any plain or greek vegan yoghurt, you can add mayo instead
• VEGETABLE OIL -YES - you can use another mild oil
• VANILLA EXTRACT -  NO - never use vanilla essence, it's horrible stuff, extract is dearer but you only use a little

TOPPINGS FOR CHOCOLATE LOAF CAKE

If you want to make a chocolate cake even more special, you can add one of the following toppings.

1. ICING SUGAR - also known as confectioners sugar, just add a dusting.
2. COCOA POWDER - again just add a dusting.
3. DRINKING CHOCOLATE - another dusting of chocolatey powder.
4. VANILLA BUTTERCREAM - whisk soft vegan butter with vanilla extract and icing sugar (or buy Betty Crocker Vanilla Buttercream, which is accidentally vegan).
5. BUTTERCREAM & SPRINKLES - sprinkles make everything better, don't they?
6. CHOCOLATE BUTTERCREAM - whisk soft vegan butter, vanilla extract and cocon powder or buy Betty Crocker Chocolate Icing which is also accidentally vegan.
7. CHOCOLATE BUTTERCREAM & CHOCOLATE STRANDS - yep more sprinkles.
8. ICING - just mix icing sugar with water, you will need more sugar than you think.
9. MELTED DARK CHOCOLATE - poured over the cake and allowed to drip down the sides.
10. CHOCOLATE SPREAD - yes a vegan version of that nutty chocolate spread works a treat.

or why not serve warm with a scoop of my Vegan Raspberry Ripple Ice Cream (no churn)?

LOAF CAKE TIPS

You may have noticed I love a loaf cake?

They are easy to make, look great, taste amazing and they slice well.

Another top quality is they can be sliced and frozen, so you can take out a slice when you want it.

Here are a few tips for baking the best loaf cakes.

1. I use a 2 lb (900g) tin. They can vary in length and depth but don't worry about that, you just need to keep an eye on them near the end of bake time. This is true for a variation in oven temperatures as well as loaf tin dimensions.
2. For goodness sakes, treat yourself to some loaf tin liners. You can buy them cheaply and you will thank me. They make lining loaf tins so quick and easy.
3. Rub some vegan butter or margarine (spread) around the inside of the rim of the loaf tin. This will stick the loaf liner to the edges and stop it flapping about while you are trying to pour the batter in.
4. Bake in the centre of the oven. Lower your shelf if you need to.
5. Don't open the oven door to check on the cake until it's at least 45 minutes into the bake. I usually check it 5 minutes before the end of the bake time.
6. If it needs a bit longer, cover the top of the cake with foil to stop it browning and crisping too much on top.
7. A wooden skewer is great for checking if a cake is ready. Check the cake by inserting it into the centre of the cake. It should come out fairly clean. If there is wet batter on it, it needs longer. You can also use a cake tester or toothpick.
8. Once it is baked, remove from the oven but leave it in the tin to cool for 10 minutes.
9. After it has had 10 minutes to cool in the tin remove from the tin and leave to cool completely on a baking rack.
10. Don't cut into it until it's completely cool for a clean cut. I am always a bit impatient!

HOW TO STORE CHOCOLATE CAKE

This chocolate cake, if it's stored carefully, will keep fresh and soft for 2-3 days.

You can store it:

• In foil 
• In baking parchment in a cake tin
• In baking parchment in an airtight container

In my opinion, the airtight container is the best option.

CAN YOU FREEZE CHOCOLATE CAKE?

Yes, you can freeze the chocolate cake. Freeze it on the day it is baked

My advice is to freeze it in slices, so you can take out just as much as you want from the freezer.

Wrap the slices in freezer-friendly baking paper (or parchment), then pop them in a freezer bag and store in the freezer.

It needs to be well wrapped so it doesn't get freezer burn.

Take a slice out when you want it and defrost in the fridge.

MORE VEGAN LOAF CAKES TO TRY

Here are a few more loaf cakes for you to try.

1. Apple Loaf Cake
2. Banoffee Pie Loaf Cake
3. Blackberry Lime Drizzle Lime Cake
4. Blueberry Lemon Loaf Cake
5. Carrot Loaf Cake with Orange Icing
6. Cherry Bakewell Loaf Cake
7. Chocolate Loaf Cake
8. Coconut Loaf Cake
9. Jaffa Cake Orange Cake
10. Lemon Drizzle Cake
11. Sticky Golden Syrup Loaf Cake
12. Treacle Banana Gingerbread

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  To find all my loaf cakes and tips for making the best loaf cakes, go to my article Easy Vegan Loaf Cake Recipes.
  
  

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HOW TO MAKE VEGAN CHOCOLATE LOAF CAKE

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF. 

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STEP 1

1. Preheat your oven.
2. Measure milk into a jug and add white wine vinegar and set aside.
3. Make up the coffee and leave to cool.

Scroll down for the full printable recipe!

STEP 2

1. Sieve flour, baking powder and salt into a mixing bowl.
2. Sieve in the cocoa powder.
3. Now add the brown and caster sugar (you can use either or both).

STEP 3

1. Mix the dry ingredients well, then mix in the chocolate chips.
2. Add the cooled coffee into the milk, along with the vanilla essence and mix in the yoghurt.
3. Add the oil and mix.

STEP 4

1. Pour the wet ingredients into the dry ingredients and mix until just combined.
2. Pour into the lined loaf tin and bake for 1 hour.
3. Cool, slice and enjoy!

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baking

British, vegan

Yield: 1 slices

Author: Jacqueline Meldrum

Easy Vegan Chocolate Loaf Cake

A soft and fluffy vegan chocolate cake with chocolate chips, baked in a loaf tin.

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

• 150 ml (10 tbsp) oat milk, or the milk you buy
• 1 tsp white wine vinegar (or lemon juice)
• 100 ml (7 tbsp) hot coffee (made with 3 tsp coffee granules)
• 2 tbsp vegan plain yoghurt
• 1 tsp vanilla extract
• 75 ml (5 tbsp) vegetable oil
• 250 g (1½ cups + 1 tbsp) plain flour
• 50g (½ cup) cocoa powder
• 100g (½ cup + 1 tbsp) dark chocolate chips
• 150g (¾ cup) caster sugar
• 100g (½ cup) brown sugar
• 1 tsp baking powder
• generous pinch salt

Instructions

1. Preheat the oven to 170c / 150 c fan / 325 f / gas mark 3.
2. Line a 2 lb loaf tin.
3. Measure the milk into a jug or bowl, add the vinegar and set aside.
4. Make up the coffee and set aside to cool.
5. Sieve the flour, cocoa powder, baking powder and salt into a mixing bowl, then add both types of sugar and choc chips (reserve some to sprinkle on top). Mix well.
6. Once the coffee is cool add it to the milk, along with the oil, yoghurt and vanilla extract and mix.
7. Pour the wet ingredients into the dry ingredients and fold in until just combined. DO NOT OVERMIX.
8. Pour into the lined loaf tin and bake for 1 hour. Check it after 50-55 mins. A skewer inserted into the centre should come out clean. If it needs longer, pop it back in and cover it in foil so it doesn't burn on top.
9. Remove from the oven and leave to cool in the tin for 10 minutes, before removing from the tin and leaving to cool completely on a baking rack.
10. Enjoy!

Notes:

CALORIES

WITH CHOCOLATE CHIPS

EACH SLICE (CUT INTO 8 SLICES) 398 calories

EACH SLICE (CUT INTO 9 SLICES) 353 calories

EACH SLICE (CUT INTO 10 SLICES) 318 calories

WITHOUT CHOCOLATE CHIPS

EACH SLICE (CUT INTO 8 SLICES) 364 calories

EACH SLICE (CUT INTO 9 SLICES) 323 calories

EACH SLICE (CUT INTO 10 SLICES) 291 calories

This cake can be wrapped in foil or kept in an airtight container for 2-3 days.



You can freeze this chocolate cake. Freeze it on the day you make it. It's a good idea to freeze it in slices, wrapped in freezer-friendly baking paper, then store the slices in a freezer bag.

Calories

2912.97

Fat (grams)

82.06

Sat. Fat (grams)

8.83

Carbs (grams)

502.77

Fiber (grams)

17.72

Net carbs

485.05

Sugar (grams)

261.52

Protein (grams)

47.22

Sodium (milligrams)

807.58

Cholesterol (grams)

21.30

Created using The Recipes Generator