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Vegan Chocolate Loaf Cake
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Vegan Chocolate Loaf Cake

This Vegan Chocolate Loaf Cake is rich and decadent, full of bittersweet chocolate flavour. The chocolate ganache finishes the cake off perfectly
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: baking powder, bicarbonate of soda, cocoa powder, coconut sugar, dark chocolate, plain flour, red wine vinegar, soy milk, vanilla paste, vegan cream, vegetable oil
Servings: 8 slices
Calories: 380.49kcal

Equipment

  • 1 Loaf tin

Ingredients

For the loaf cake

  • 225 ml soy milk
  • 1 teaspoon red wine vinegar
  • 150 ml vegetable oil
  • 1 teaspoon vanilla paste
  • 200 g plain flour
  • 50 g cocoa powder
  • 1 teaspoon bicarbonate soda
  • 0.5 teaspoon baking powder
  • 150 g coconut sugar
  • 1 pinch salt
  • 75 g chocolate chips

For the decoration

  • 180 g dark chocolate roughly chopped
  • 50 ml vegan cream

Instructions

  • Pre-heat your oven to 160 C / 325 F / gas mark 3 and line your cake tin with baking paper.
  • In a jug whisk together the soy milk, red wine vinegar, vegetable oil and vanilla paste. The vinegar might cause the milk to split or curdle but do not worry, this is supposed to happen. Leave this to one side while you prepare the rest of the ingredients.
  • In a large bowl, sieve the flour, cocoa powder, bicarbonate soda, baking powder, coconut sugar and salt. Whisk them together to make sure they are well incorporated.
  • Pour the wet ingredients into the dry ingredients and stir until well combined.
  • Add in the chocolate chips and stir until well distributed.
  • Pour the mixture into your cake tin and place in the oven for 1 hour to 1 hour 15 minutes, until the cake is springy to the touch and a skewer inserted into the cake comes out clean.
  • Leave the cake to cool in the tin before transferring it onto a wire rack.
  • To make the topping, add 150g of the roughly chopped dark chocolate to a bowl.
  • Heat the cream until just below boiling point and pour it over the dark chocolate in the bowl.
  • Let the chocolate melt in the hot cream, stirring to ensure any lumps melt.
  • Once all the chocolate has melted, leave to cool until thick and spreadable.
  • Spread over the top of the cake then sprinkle over the remaining 30g of chopped dark chocolate.

Nutrition

Calories: 380.49kcal | Carbohydrates: 57.35g | Protein: 6.77g | Fat: 15.66g | Saturated Fat: 8.36g | Polyunsaturated Fat: 0.75g | Monounsaturated Fat: 3.3g | Trans Fat: 0.01g | Cholesterol: 0.68mg | Sodium: 248.39mg | Potassium: 349.26mg | Fiber: 5.94g | Sugar: 24.44g | Vitamin A: 119.03IU | Vitamin C: 2.02mg | Calcium: 92.73mg | Iron: 4.94mg