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.
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 350oF (180oC).
- Line a 8x4 inch (20x10 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 350oF (180oC) 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.