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Vegan Double Chocolate Loaf

Vegan double chocolate loaf loaded with vegan chocolate chips and topped with a vegan chocolate glaze. Gluten-Free and Oil-Free option.
Course Dessert
Cuisine American
Keyword baked goods, cake, chocolate, chocolate cake, chocolate chip, dessert, vegan
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 45 minutes
Total Time 1 hour 45 minutes
Servings 10 slices

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.