Vegan Chocolate Bread
Today, I have a treat that’s going to make your taste buds dance with joy – Vegan Chocolate Bread, or as some like to call it, Vegan Chocolate Loaf. It’s the perfect balance between the richness of chocolate and the goodness of a plant-based diet.
I love all things chocolate. Whether it’s healthy Chocolate Chip Peanut Butter Energy Bites or supremely indulgent Plant-Based Chocolate Cheesecake. It’s all great by me!
My favorite sweet spot in the kitchen is when I can deliver something chocolate and indulgent without a lot of work. That’s where this vegan chocolate loaf comes in. It checks all the boxes and then some!
Chocolate Bread Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Chocolate Bar — We’ll use two semi-sweet chocolate bars to add richness to every bite. We’ll use one and one-half bars for the loaf and the remaining half for the chocolate ganache topping.
- Flour — I experimented with all-purpose flour and whole wheat. Both worked great. So, feel free to use either all-purpose flour or whole wheat. You can also use whole wheat pastry flour, whole wheat white flour, or gluten-free baking flour)
- Sugar — To offset the bitterness of the chocolate, we’ll add granulated sugar.
- Cocoa powder — You can use natural or a combination of natural and Dutch-processed cocoa.
- Salt — A pinch of salt adds to the complexity of flavor in this chocolate bread.
- Leaveners — We’ll combine 3 leavening agents in this quick bread, cornstarch, baking powder, and baking soda.
- Vegetable oil — To keep the loaf moist, we’ll add vegetable oil.
- Yogurt — I used plain vegan yogurt, but you can also use vanilla vegan yogurt. No yogurt? Combine silken tofu with a teaspoon of lemon juice and whip it in a blender.
- Vinegar — We’ll add a tablespoon of apple cider vinegar.
- Chocolate Topping — Add the chocolate topping by using the remaining 1/2 semi-sweet chocolate bar with plant-based cream (coconut cream, coconut cream, or any plant-based creamer).
How to Make Vegan Chocolate Bread
- Melt the chocolate then set it aside to cool slightly.
- Combine the dry ingredients and stir to combine.
- In a smaller bowl, combine the vegetable oil, warm water and sugar. Stir vigorsouly.
- Add vegan yogurt and stir.
- Stir in the melted chocolate.
- Pour the chocolate mixture into the flour mixture and stir.
- Use a whisk and stir until the mixture is free of large lumps of flour.
- Pour the batter into the prepared panned bake until a tester comes out mostly clean.
- Prepare the chocolate topping and spread over the loaf.
Frequently-Asked Questions
What’s the difference between chocolate bread and chocolate cake?
There are a lot of similarities between chocolate bread and chocolate cake. In fact, you could refer to this recipe as chocolate loaf cake. However, it is baked in loaf form.
Is chocolate bread healthy?
Chocolate bread is as healthy as you want it to be. You can reduce the sugar content and use whole wheat flour to make it healthier, but these changes often alter the consistency and texture of the bread.
Why We Love Vegan Chocolate Bread
- Pure Chocolate Bliss: This recipe combines the essence of cocoa with a moist, tender crumb, making it the ultimate chocolate lover’s dream.
- Easy and Quick: Making vegan chocolate bread is a breeze. You can whip it up in no time, perfect for surprise guests or last-minute cravings.
- Dairy-Free and Egg-Free: Vegan chocolate bread is made without dairy or eggs. It’s the epitome of a tasty, plant-based treat.
- Customizable: Feel free to add your own twist to this recipe. Throw in some chopped nuts or a swirl of peanut butter for a unique twist.
Storage Tips
Store the loaf in an airtight container at room temperature for up to 2 or 3 days or in the fridge for up to 10 days. You can freeze this loaf for up to 2 months.
Vegan Quick Breads
If you love this chocolate bread recipe, here are more vegan quick bread favorites to try:
Closing Thoughts
Vegan Chocolate Bread, or Vegan Chocolate Loaf, however you call it it, is a delightful indulgence that perfectly represents the beauty of a plant-based diet. It’s easy, delicious, and sure to impress anyone, whether they’re vegan or not!
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Vegan Chocolate Loaf
Ingredients
- 4 oz semi-sweet chocolate bar (1 bar)
- 1 ¾ cups all-purpose flour (substitute whole wheat flour, whole wheat pastry flour, whole wheat white flour, or gluten-free baking flour)
- ½ cup unsweetened cocoa powder (I used natural, not Dutch-process)
- ½ teaspoon salt
- ¼ cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ⅓ cup vegetable oil
- ½ cup water , warm
- 1 ¼ cups granulated sugar
- 5.3 oz vegan yogurt (see notes)
Chocolate Ganache
- 2 oz semi-sweet chocolate bar (1/2 bar)
- ¼ cup plant-based cream (coconut cream, coconut cream, or any plant-based creamer)
Instructions
- Preheat oven to 350°F/177°C. Spray a 10×5 loaf pan with vegetable spray. Line the pan with parchment paper that hangs over both sides of the pan. Lightly spray the parchment paper with vegetable cooking spray or vegetable oil.
- Add the chocolate to a microwave-safe bowl. Microwave for 30 seconds. Then repeat in 10-second increments until the chocolate is melted. Set aside to cool slightly.
- Dry Ingredients: Combine in a large mixing bowl the flour, cocoa, salt, and baking powder/soda. Stir to combine.
- Wet Ingredients: In a smaller bowl, combine the vegetable oil, warm water, and sugar. Stir vigorously to dissolve most of the sugar. Then stir in the yogurt. Stir in the melted chocolate. Optional: Add up to a tablespoon of vanilla extract if you'd like.
- Pour the chocolate mixture into the flour mixture. Stir until combined. Use a whisk and stir until the mixture is free of large lumps of flour.
- Pour the batter into the prepared pan. Bake for 80 to 90 minutes until a toothpick inserted in the middle comes out mostly clean. A few crumbs are ok.
- Allow the cake to cool for about 10 minutes before removing it from the pan. Serve warm or store the cake at room temperature for up to 3 days or in the fridge for up to 10 days.
For the Chocolate Ganache
- Add chocolate chips to a heat-safe bowl.
- Heat the cream in a microwave-safe bowl for approximately 20 seconds (until hot but not boiling). Pour this over the chocolate chips then cover with a plate. Let it sit for a minute or two for the chocolate to melt. Stir to combine.
- Drizzle the ganache over warm chocolate loaf. (Note: allowing the ganache to cool slightly will make it thicker and create more visual appeal).
- Let the loaf set for another 10 minutes, then it's ready to be served.
- Store the loaf in an airtight container at room temperature for up to 2 or 3 days or in the fridge for up to 10 days. You can freeze this loaf for up to 2 months.
Recommended Equipment
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Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This is like a giant brownie! Delicious 🙂
Thanks, honey!