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Vegan Chocolate Loaf Cake

A rich and moist vegan chocolate loaf cake made with simple ingredients, perfect for any occasion, and suitable for vegans and non-vegans alike.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serving Size 8 servings

Ingredients

Dry Ingredients

  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 0.5 cups black cocoa powder Can substitute with regular cocoa powder.
  • 1 tsp baking soda
  • 0.5 tsp salt

Wet Ingredients

  • 1 cup unsweetened applesauce Can be replaced with mashed bananas or a flaxseed mixture.
  • 0.5 cups vegetable oil
  • 1 tsp vanilla extract
  • 1 cup dairy-free milk

Optional Ingredients

  • 0.5 cups dairy-free chocolate chips Optional.
  • 1 cup dairy-free milk chocolate for ganache

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and grease a loaf pan.
  • In a large bowl, mix together the flour, sugar, black cocoa powder, baking soda, and salt.
  • In another bowl, combine the applesauce, vegetable oil, and vanilla extract.
  • Add the wet ingredients to the dry ingredients, along with the dairy-free milk, and mix until just combined.
  • If using, fold in the dairy-free chocolate chips.

Baking

  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cake is baking, prepare the ganache by melting the dairy-free milk chocolate and mixing it with a bit of dairy-free milk until smooth.
  • Once the cake is baked and cooled, pour the ganache over the top.

Serving

  • Slice and enjoy your rich vegan chocolate loaf cake!

Notes

Store in an airtight container at room temperature for up to three days, or freeze for up to two months. For serving, dust with powdered sugar or drizzle with melted chocolate, and consider pairing with fresh berries or dairy-free ice cream.