Easy & Deliciously Moist Vegan Chocolate Loaf Cake

2 weeks ago

Craving a rich, chocolatey dessert that's effortlessly simple to make and completely plant-based? You've come to the right place! This Easy & Deliciously Moist Vegan Chocolate Loaf Cake is a true game-changer for anyone looking for a dairy-free, egg-free, and utterly satisfying sweet treat.

This recipe solves the common dilemma of wanting a homemade cake without the fuss, catering perfectly to busy home bakers, those with dietary restrictions, or anyone new to vegan baking. Our community absolutely loves it! As one chocoholic on abillion exclaimed, "Gladly so 😋", after tasting this soft, spongy, and perfectly chocolate-flavored loaf. It's truly a delight that promises to be demolished quickly, just as the original creator shared, "it lasted well until it was all demolished!"

Whether you're hosting a small gathering, preparing a potluck dessert, or simply want to indulge your sweet tooth, this recipe is your answer to questions like "How can I bake an easy vegan chocolate cake?" or "What's a moist dairy-free cake recipe for beginners?". It's designed to deliver maximum chocolate flavor with minimal effort.

Ingredients for Vegan Chocolate Loaf Cake All the simple plant-based ingredients you'll need for this delightful treat.

What You'll Need

Equipment:

Bowl for dry ingredients
Bowl for wet ingredients
Whisk or electric mixer
Rubber spatula
9x5 inch (23x13 cm) loaf pan
Parchment paper (optional, for easy removal)
Wire cooling rack

Ingredients:

1 ½ cups all-purpose flour
1 cup granulated sugar
¾ cup cocoa powder (unsweetened)
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsweetened almond milk (or other plant milk)
½ cup sunflower oil (or other neutral vegetable oil)
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
½ cup vegan chocolate chips (optional, for extra chocolatey goodness)

Baked Vegan Chocolate Loaf Cake The perfectly baked vegan chocolate loaf, ready to be enjoyed!

Instructions

Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour your loaf pan, or line it with parchment paper for easy removal.
Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps.
Combine Wet Ingredients: In a separate medium bowl, whisk together the plant milk, vegetable oil, vanilla extract, and apple cider vinegar.
Mix Wet into Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Do not overmix; a few small lumps are fine and will result in a more tender cake. If using, fold in the vegan chocolate chips now.
Bake: Pour the batter into your prepared loaf pan and spread evenly. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the loaf cake cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.

Variations & Adaptations

Gluten-Free Option: Simply substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend.
Flavor Boosts: Add a teaspoon of instant coffee powder to the cocoa for a richer "mocha" chocolate flavor, or a hint of orange zest for a chocolate-orange delight.
Individual Portions: Bake in a muffin tin for vegan chocolate cupcakes (adjust baking time to 20-25 minutes).
Frosting Fun: Drizzle with a simple glaze made from powdered sugar and a splash of plant milk, or go all out with a rich vegan chocolate ganache.

Tips & Hacks for the Perfect Loaf

Don't Overmix: Overmixing develops the gluten in the flour, leading to a tougher, less spongy cake. Mix until just combined for that soft, tender crumb.
Room Temperature Ingredients: While not strictly necessary for this recipe, using room temperature plant milk can help ingredients emulsify better, leading to a smoother batter.
Storage: Store the cooled loaf cake in an airtight container at room temperature for up to 3-4 days to maintain its moisture and freshness. It also freezes well for up to 2 months.
No Loaf Pan? No Problem! As compassionate1candy discovered, the taste is still fantastic even without the perfect shape! You can use an 8x8 inch square pan (adjust baking time, likely 30-35 minutes) or even a round cake pan for a delicious round chocolate cake. Just ensure your pan is greased and floured.

Sliced Vegan Chocolate Loaf Cake Enjoy a slice of this wonderfully moist and soft vegan chocolate loaf cake.

This Easy & Deliciously Moist Vegan Chocolate Loaf Cake is a testament to how simple and delightful plant-based baking can be. It’s perfect for satisfying any chocolate craving, any day of the week!

Ready to try it yourself? Bake up this chocolatey goodness and share your results on abillion! We'd love to see your creations!