Soft Vegan Chocolate Chip Loaf Cake With Melty Chocolate

I made this vegan chocolate chip loaf cake for my friend’s birthday last month. The chocolate chips melted into the batter, and she said it was the best birthday treat she had ever received.

Delicious Vegan Chocolate Chip Loaf Cake

This Vegan Chocolate Chip Loaf Cake features a tender crumb filled with melty chocolate chips, making it an indulgent yet guilt-free dessert. The recipe takes about 60 minutes total and serves 8 people.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup brown sugar or coconut sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup unsweetened cocoa powder
• 1/2 cup unsweetened applesauce
• 1/4 cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup unsweetened almond milk or any non-dairy milk
• 1 cup vegan chocolate chips

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking soda, salt, and cocoa powder until well combined.
3. Combine Wet Ingredients: In another bowl, mix the applesauce, oil, vanilla extract, and almond milk until smooth.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix.
5. Add Chocolate Chips: Fold in the vegan chocolate chips evenly into the mixture.
6. Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy your soft vegan chocolate chip loaf cake!

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes

Nutrition Information

• Servings: 8 slices
• Calories: 200kcal
• Fat: 8g
• Protein: 3g
• Carbohydrates: 30g

I keep the loaf in an airtight container at room temperature for up to three days, or in the fridge for up to five days. The chocolate stays melty, and I let chilled slices come to room temperature for fifteen minutes before serving.