This vegan chocolate loaf cake is super moist and rich in chocolate, with a soft, tender crumb and chocolate chips throughout. Dutch-processed cocoa brings a deep chocolate flavor, while extra chips and chunks on top add even more chocolate to every slice. Enjoy it with coffee or tea, or serve it as a simple dessert.

The batter uses unsweetened soy milk and neutral oil, with no eggs or butter. Choose dairy-free chocolate chips and chunks to keep the whole loaf vegan. There is no frosting to make, just a chocolate-studded top that is ready to serve once the loaf has cooled.

Sliced chocolate loaf cake with chocolate chips in the crumb and chocolate chunks on top, on a white platter.

Vegan Chocolate Loaf Cake with Chocolate Chips

Super moist and rich in chocolate, this vegan chocolate loaf cake has a soft, tender crumb filled with chocolate chips. Extra chocolate chips and chunks on top make every slice a chocolate lover’s treat. Made without eggs or dairy.

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Course Dessert

Ingredients

280 g (2 cups) all-purpose flour
60 g (½ cup) unsweetened Dutch-processed cocoa
200 g (1 cup) superfine granulated sugar 1 cup superfine granulated sugar
3 teaspoons baking powder
¼ teaspoon salt
360 ml (1½) cups unsweetened soy milk (300 ml), room temperature
80 ml (⅓ cup) avocado oil (any neutral oil)
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
80 g ½ cups chocolate chips, dairy free + extra for toppings
Dark Chocolate chunks for toppings

Instructions

Preheat oven to 350^oF (180^oC).
Line a 8×4 inch (20×10 cm) pan with parchment.
To a bowl, whisk soy milk, oil, vinegar and vanilla extract.
Add sugar and whisk until sugar dissolves completely.
Sift in flour, cocoa powder, baking powder and salt.
Fold gently just until no dry flour remains. Do not overmix.
Fold in chocolate chips.
Transfer batter to pan and smooth lightly.
Top with chocolate chunks and chocolate chips.
Bake at 350^oF (180^oC) for 40-45 minutes. A toothpick inserted in the middle should come out clean or with a few moist crumbs, not wet batter.
Cool in the pan for 20 minutes, then lift onto a cooling rack and cool completely before slicing.