For all the chocolate cakes in the world, there’s something to be said about the simple but profound joys of a squidgy chocolate loaf cake, especially one that just happens to be vegan too. Truly you’d never guess that this intensely-rich yet sumptuously-soft cake is entirely free of dairy and eggs! What I love most about this recipe is that it simply doesn’t need a reason or an occasion to bake it. It’s just as restorative when served as an accompaniment to your afternoon cup of coffee, as it is impressive and inviting, when whipped out for afters when you have guests over.
Key Ingredients For Baking The Best Vegan Chocolate Loaf Cake
- Raw cacao powder/ cocoa powder: we use a good amount of a high-quality cocoa (or cacao for a purer flavour) to make this cake extra chocolatey!
- Dark brown cane sugar: this imparts a sumptuous softness to the cake, belied by a soft caramelly touch. You can use soft brown sugar if you prefer!
- Hot espresso/ freshly-brewed coffee: while you won’t taste the coffee, it is essential for helping the cocoa powder to bloom, intensifying the dark richness of this recipe!
- Neutral-flavoured oil: this replaces butter as the requisite fat in our recipe! Feel free to use any oil of your choice, although a neutral-flavoured one is recommended so as not to overpower the chocolatey flavours of this cake.
All the key ingredients used in this recipe are from Urban Platter.
Best Vegan Chocolate Loaf Cake
- ¾ cup all-purpose flour
- ¼ cup + 2 tbsp pure cacao powder/ cocoa powder
- ¾ tsp baking soda
- ¼ tsp salt
- ½ cup dark brown sugar
- 3 tbsp neutral-flavoured oil
- ½ cup hot espresso/ freshly-brewed coffee
- ¼ cup water
- ¾ tsp vinegar
- ½ tsp vanilla extract
- Preheat the oven to 175C
- Line a small loaf pan, greasing well. Set aside.
- Mix together the flour, cocoa powder, baking soda and salt. Set aside.
- Add the brown sugar to a separate (heat-proof) mixing bowl and pour the wet ingredients on top: hot water, hot coffee, vinegar, oil and vanilla extract. Whisk well until the sugar dissolves and the mixture is evenly combined.
- Pour the liquid mixture into the dry ingredients and gently fold until combined.
- Pour the batter into the prepped loaf tin and top with chocolate chips.
- Bake for 18-20 minutes until a toothpick inserted in the centre emerges mostly clean with a few moist crumbs attached.
- Let the cake cool down completely before tucking in!
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