Decadent and fudgy chocolate bread tastes like heaven. Seriously. It’s rich, soft and moist, and easy to make. This Vegan Chocolate Bread recipe takes just 15 minutes to throw together and will fill your home with the most chocolatey aroma.
NO Butter! NO Eggs! Completely vegan friendly chocolate bread that’s super simple to make and great as a sweet breakfast or brunch and works just as well as a dessert. I know you and your family will love this one.
This bread are in many ways the building blocks of great desserts. With a close-grained slice of loaf cake as a starting point, you can create a delicious sundae, a beautiful trifle, or simply enjoy it with a cup of coffee or tea. This rich chocolate loaf cake makes a great snack with a dollop of ice cream and sliced fruits on top.
WHAT IS CHOCOLATE BREAD?
This is known as chocolate loaf cake in some places. It is basically a chocolate cake in bread form. While some recipes contain yeast, making them a genuine bread recipe, this style is a bread meaning it just uses baking soda for the rise.
HOW TO MAKE CHOCOLATE BREAD?
In one bowl, mix together dry ingredients then in another bowl mix together the wet. Now combine them all in one and tip the batter into a loaf tin, then bake. That’s it. It’s incredibly easy to make and even easier to eat.
TIPS FOR MAKING BEST CHOCOLATE BREAD:
- Measure all your ingredients first: most recipes fail because we get distracted and forget whether we added an ingredient or not. It’s equally important to use the spoon and level method when measuring flour, sifting the cocoa powder, and softening brown sugar clumps.
- Use room temperature eggs: a must in 99% of recipes. Remove the eggs at least 30 minutes before use, or put them in a bowl of warm water. Room temp eggs mix better with the batter, rise more evenly and could affect baking time.
- The batter will be thin: Don’t worry it does come together nicely.
HOW TO BRING EGGS TO ROM TEMPERATURE?
The easiest way is to grab a bowl and put the cold eggs in warm water. The amount of time it takes the eggs to come to room temperature depends on how many eggs you’re using.
HOW TO STORE VEGAN CHOCOLATE BREAD?
To keep this fudgy chocolate loaf cake as long as possible, keep it in the loaf pan you baked it in and cover tightly with foil or plastic wrap.
This bread freezes well too. It’s best to slice it up and wrap each slice individually in plastic wrap, then store them all in an airtight container in the freezer for up to 2 months.
HOW TO SERVE VEGAN CHOCOLATE BREAD?
It’s delicious at room temperature or warmed up and is lovely topped with a slather of salted butter or topped with ice cream for a decadent dessert.
VEGAN CHOCOLATE BREAD RECIPE:
INGREDIENTS:
1 1/2 cup all purpose flour
1/4 cocoa powder
1 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/3 cup coconut oil
1/3 cup espresso, warm ( 1/3 cup warm water with 2 tbsp espresso or coffee)
1 tsp vanilla extract
1 tsp white vinegar
1 cup water, warm
DIRECTIONS:
- Preheat the oven to 175 C / 350 F. Line the loaf pan with parchment paper.
- In a medium bowl, mix together the dry ingredients the flour, cocoa powder, salt, baking soda and sugar.
- In another large bowl, mix together the wet ingredients the oil, espresso, vanilla, vinegar and warm until well combined.
- Stir the dry ingredients into the wet ingredients and mix until combined.
- Pour the batter into the loaf pan and bake for 50 mins, or until a toothpick comes out clean.
- Remove from the oven and allow it cool for 5 minutes before transferring into a cooling rack.
- Slice the loaf once its cooled completely.
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