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Easy Vegan Chocolate Loaf Cake

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

An overhead shot of a sliced vegan chocolate cake

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.


Chocolate cake batter in a lined loaf tin

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 - YESyou 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


A chocolate loaf cake on a white platter, with a cut slice

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.


sliced vegan chocolate cake on a floral white platter

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.


A variety of vegan loaf cakes

MORE VEGAN LOAF CAKES TO TRY



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





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An easy vegan chocolate cake, baked in a loaf tin. It's soft and fluffy and full of chocolate chips. It slices well and can be frozen.

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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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Making vegan chocolate cake - step 1 - lined loaf tin and liquids

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!

Making vegan chocolate cake - step 2 - dry ingredients in a mixing bowl

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).


Making vegan chocolate cake - step 3 - chocolate chips added to dry mix, coffee & yoghurt added to milk

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.


Making vegan chocolate cake - step 4 - wet ingredients mixed into the dry, then poured in the loaf tin

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!
chocolate cake, vegan chocolate cake, vegan chocolate loaf cake, vegan chocolate chip cake, vegan loaf cakes, vegan cake, easy vegan cakes, best vegan cake recipes, vegan loaf tin recipes, dairy free chocolate cake
baking
British, vegan
Yield: 1 slices
Author: Jacqueline Meldrum
Easy Vegan Chocolate Loaf Cake

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

24 comments

  1. Perfect for Breakfast or a Tea party. Looks soft, moist and chocolaty.

    ReplyDelete
    Replies
    1. Oh it is all those things but I think having it for breakfast would be the start of a downward spiral. Haha!

      Delete
  2. Yum! We love anything with chocolate in it, and this cake looks amazing! Will be great with a cup of tea.

    ReplyDelete
  3. Love how easy this chocolate loaf cake looks to make! Definitely want to gie it a try. Just one question. You mention that after adding the vinegar to the milk, we should set it aside to cool. Is the milk supposed to be hot?

    ReplyDelete
    Replies
    1. Haha yes I've corrected that. I was obviously typing faster than my brain could keep up. It's the coffee that needs to cool.

      Delete
  4. Chocolatey goodness right here! A dessert everyone will enjoy!

    ReplyDelete
    Replies
    1. Oh yes definitely. It would be good with some raspberries and cream.

      Delete
  5. Yummy! My family is going to love this recipe! Can’t wait to make this today! Looks so delicious and yummy!

    ReplyDelete
  6. I made it!! My daughter and I ate half of it in one sitting so I took your advice and put the rest in the freezer in slices so we wouldn't eat it all. Jill

    ReplyDelete
    Replies
    1. Haha it's very easy to eat too much. It's so good.

      Delete
  7. That looks so good. I am going to buy some vegan yogurt and try it this week.

    ReplyDelete
    Replies
    1. O hope you enjoy it. If you don't have yoghurt you could use mayo. Sounds odd but it works.

      Delete
  8. This was amazing! I think the coffee really elevates the chocolateyness of the whole thing. so good!

    ReplyDelete
    Replies
    1. Yes the coffee definitely boosts the coffee flavour.

      Delete
  9. Yummie! Such a great Recipe! I am looking forward to trying it this week. Thanks for the detailed and easy to follow instructions!

    ReplyDelete
  10. Great recipe! My family loved it, the coffee paired with the chocolate really does improve the taste.

    ReplyDelete
    Replies
    1. Yes it's been really popular so far. Super easy too.

      Delete
  11. I love how easy this chocolate loaf cake recipe is for when I get a craving for chocolate cake!

    ReplyDelete
  12. I was just wondering if I could use apple cider vinegar instead of the white wine vinegar, thank you.

    ReplyDelete
    Replies
    1. Sorry just spotted your comment. If you ever want to catch me quicker, leave a message on the tinned tomatoes Facebook page. I always see that quicker. Yes you use that instead or fresh lemon juice

      Delete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x