Vegan double chocolate loaf loaded with vegan chocolate chips and topped with a vegan chocolate glaze.
This site contains affiliate links to products. We may receive a commission for purchases made through these links.*
Some of you might remember back in the day when Starbucks had their double chocolate loaf. It was one of their classic loaves that they had all year-long. It was one of my favorite loaves to get with an Americano. Dipping that rich and decadent loaf into that dark and strong coffee. I’m drooling just thinking about it. Since Starbucks has removed the loaf from their menu completely and our household is now vegan, I decided to whip up a vegan copycat recipe for Starbucks Double Chocolate Loaf.
This recipe is a crowd-pleaser and free of most major allergens: dairy-free, egg-free, nut-free, soy-free, and it’s adaptable for gluten allergies as well. This recipe also is adaptable to be oil-free.
What goes into a Vegan Double Chocolate Loaf?
Unlike many other vegan cakes or vegan bread recipes, this one does not need any fancy or hard to find vegan ingredients to replace traditional animal-based ingredients.
This recipe only requires you to have:
- all-purpose flour
- cocoa powder
- cane sugar
- brown sugar
- baking soda
- salt
- non-dairy milk
- neutral oil or vegan butter
- vanilla extract
- apple cider vinegar
- vegan chocolate chips
For the vegan egg alternative in this recipe, I use the baking soda and vinegar method. I chose this method for my vegan double chocolate loaf because I wanted to get a soft loaf, but not as moist as other loaves I’ve made like the vegan lemon loaf. What was so great about the Starbucks loaf was that it could hold its own when dipped into a beverage like coffee or milk.
How to make a gluten-free or oil-free:
Making cakes and bread gluten-free is easier than ever with plenty of 1 to 1 gluten-free all-purpose flours on the market. You can these replacements at your local supermarket or on several online retailers. Our favorite is from King Arthur, you can find it here on Amazon*.
You can make this vegan double chocolate loaf oil-free by replacing the oil with 1/3 a cup of applesauce.
If you make this recipe we’d love to hear from you down below in the comment sections or tag us on one of our social media. You can also stay up to date with our new recipes and post by subscribing to our email notifications.
Thank you for checking out our Vegan Double Chocolate Loaf recipe and make sure to check out our other vegan recipes like this Vegan Banana Bead, or our Vegan KFC Fried Chicken.
Vegan Double Chocolate Loaf
Equipment
- Oven
- 9x5 loaf pan
- Mixing Bowl and Utensils
- Parchment Paper
- Small Saucepan or Pot
- Glass or Heatproof bowl
Ingredients
Loaf Batter:
- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/2 cup pure cane sugar
- 1/3 cup brown sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 2/3 cup non-dairy milk (I used Silks Almond and Cashew chocolate milk, but original non-dairy milk will work too.)
- 6 tbsp neutral oil or vegan butter I used vegetable oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 cup vegan chocolate chips
Chocolate Glaze:
- 3 oz vegan chocolate chips
- 6 tbsp non-dairy milk
Instructions
Vegan Double Chocolate Loaf:
- Preheat oven the 350°. Line the pan with parchment paper and grease it.
- Sift together flour and cocoa powder into a large bowl.
- Add the remaining dry ingredients: cane sugar, brown sugar, baking soda, and salt.
- Next, mix the remaining wet ingredients into the dry ingredients. Thoroughly mix the matter by ensuring there is no flour remains at the bottom of the bowl. This batter will be thick like brownie batter.
- Fold the vegan chocolate chips into the batter.
- Pour the batter into the prepared pan.
- Bake in the oven for 50 minutes. (You can attempt to check the loaf with a toothpick, but due to the chocolate chips my toothpick never came out clean despite it being cooked properly.)
- Cool the loaf in the pan for 15 minutes. Then take the loaf out and allow it to fully cool on a wire rack.
- While the cake is cooling make the chocolate glaze according to its instruction. You want the glaze to cool before you pour it over the loaf.
- Once both are cooled pour the glaze over the loaf.
- Let the glaze set for 15 minutes in the fridge before slicing and serving.
Vegan Chocolate Glaze:
- Add the vegan chocolate chips into a heatproof bowl. I use a glass Tupperware bowl.
- Heat the non-dairy milk in a small pot over medium-high heat until the mixture starts to steam. You don't want the non-dairy milk to boil.
- Pour the hot non-dairy milk over the vegan chocolate chips.
- Let it sit for 4 minutes.
- Stir the mixture until all the chocolate is melted and the glaze is evenly mixed.
- Let the glaze rest until both the glaze and loaf are cooled and then you can pour the glaze over the loaf.
Pingback: 2023 Vegan Starbucks Guide (ALL Food and Drink Options!) | The Green Loot