• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Simple Green Recipes
  • Home
  • RECIPES BY CATEGORY
    • Breakfast
    • Breads
    • Brownies & Bars
    • Cakes
    • Chocolate Desserts
    • Cookies
    • Donuts
    • Glass Desserts
    • Ice Cream & Frozen Treat
    • Muffins & Cupcakes
    • Pies & Tarts
    • Savory
    • Holiday Recipes
    • Vegan Basics
  • RECIPES BY DIET
    • Vegan
    • Vegetarian
    • Gluten-free
    • Grain-free
  • CONTACT
    • Content & Privacy Policy
    • Cookie Policy
    • Nutrition Disclaimer
  • ABOUT
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Recipes By Diet
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Breads » Quick Vegan Chocolate Bread

    Quick Vegan Chocolate Bread

    Published: Oct 21, 2020 · Modified: Feb 1, 2023 by Natalia · This post may contain affiliate links .

    581 shares
    • Share
    • Yummly
    • Twitter
    Jump to Recipe Print Recipe

    This Quick Vegan Chocolate Bread is the best ever! It’s moist, tender and so easy to make! It’s delicious for breakfast, great as a snack and irresistible for dessert. 

    Over head shot of a loaf bread topped with chocolate chips.

    This chocolate loaf cake is the vegan version of the classic chocolate bread. A simple and fuss-free treat made in one hour that keeps moist and fluffy for a week in the fridge. 

    The best part of this recipe is that you don’t need a mixer. It just requires a medium and a large mixing bowl, and a spatula to mix the batter.

    High angle and eye-level shot of the Vegan Chocolate Bread cut in some slices.

    Ingredients

    Flour. Plain all-purpose flour is what I usually use here. To make it gluten-free, substitute all-purpose flour for all-purpose gluten-free flour at a ratio of 1:1.

    Cocoa Powder. I used dutch-processed cocoa for this recipe. It has a milder and less bitter flavor.

    Brown sugar. You can either use brown or cane sugar. I love both. They’re less processed than white sugar and keep their molasses content. Molasses helps to retain moisture, what is great for this bread as it makes it moister.

    Agave syrup. If agave syrup it’s not among your favorite sweeteners, there are other alternatives like maple syrup, rice syrup, molasses, or honey for vegetarians.

    Plant-based milk. I used soya milk but almond milk or oat milk works great here too. Those are the vegan milks I most often use, they are thick enough and have a wonderful flavour.

    Apple cider vinegar. Don’t worry, you won’t notice it once the bread is baked. Apple cider vinegar serves both, to make vegan buttermilk and to substitute eggs and to help rise the bread.

    Vegetable oil. Any mild vegetable oil will do: canola oil, olive oil, sunflower oil.

    Vanilla extract. Pure vanilla extract is the best option.

    Chocolate chips. I used ¼ cup semisweet chocolate chips to top the cake. If you’d like to add chocolate chips to the batter, you’ll need another ¾ cup.

    Eye-level shot of a loaf cake on a parchment paper.

    How to make Vegan Chocolate Cake

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is just a summary of the process. 

    1. Preheat the oven to 350ºF/ 180 ºC. Line a 9×5 inch loaf pan with parchment paper.
    2. In a medium bowl, pour the milk and the apple cider vinegar to prepare the vegan buttermilk. Let it sit for 2-3 minutes. It will soon curdle. Then add the agave syrup, oil and vanilla.
    3. In a large bowl whisk together the flour, cocoa, sugar, baking powder, baking soda and the salt. Stir in the milk-vinegar mixture and mix everything with a spatula, scraping the bottom of the bowl to make sure there is no unmixed dry flour left.
    4. At that point you can add the chocolate chips to the batter, if using them.
    5. Pour the batter into the pan and bake for 45-55 minutes.
    6. Let cool completely in the pan. Then, use the overhanging parchment to remove the bread from the pan.

    Eye-level shot of a loaf cake with a bottle of milk, a plate and a napkin.

    Tips for the Best Loaf Cake

    • Measuring flour correctly. When measuring flour, don’t pack it into the measuring cup. This will add too much flour and the cake will be denser or drier.
    • Don’t over-mix. You can use a mixer or mix it by hand. Either way, try not to over do it, just mix until combined. Over-mixing produces too much air and it may result in a dense cake.
    • Don’t over-bake. Otherwise your cake will be dry. Start checking doneness after 45 minutes in the oven, by inserting a toothpick in the center of the cake. The cake is done when the toothpick comes out clean.
    • Use room temperatura ingredients. Those mix better than cold ingredients.

    High angle shot of a loaf bread cut and a cup of coffee.

    How to Store and Freeze

    To Store

    Once the cake is out of the oven, let it cool completely and cover it with plastic wrap to prevent it from drying. You can also slice it and wrap each slice with plastic. This way the slices will keep it moisture and they will be ready to just grab and eat on the go.

    To Freeze

    Allow the cake to cool completely. If you’re freezing the cake for a short time, a single layer of plastic is enough. If you’re freezing it for more than a week, double wrap it in plastic wrap.

    When ready to use it, let it slowly to come to room temperature. Remove from the freezer and place it in the refrigerator one day before serving.

    Over head shot of a loaf bread sliced and topped with chocolate chips.

    Quick Vegan Chocolate Bread

    NATALIA @ SIMPLE GREEN RECIPES
    This Quick Vegan Chocolate Bread is the best ever! It’s moist, tender and so easy to make! It’s delicious for breakfast, great as a snack and irresistible for dessert.  
    4.95 from 53 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Breads
    Servings 1 LOAF
    Calories 405 kcal

    Ingredients
      

    Dry Ingredients:

    • 2 cups all-purpose flour
    • ⅓ cup dutch processed cocoa powder
    • 1 cup brown sugar
    • 1 teaspoon baking soda
    • 3 teaspoons baking powder

    Wet Ingredients:

    • 1 + ¼ cups plant-based milk almond, oat, soy, rice…
    • 1 tablespoon apple cider vinegar
    • ¼ cup agave syrup
    • ⅔ cup canola oil
    • 1 teaspoons vanilla extract
    • ¼ cup chocolate chips to top
    • ¼ cup chocolate chips optional, if adding them to the batter

    Instructions
     

    • Preheat the oven to 350ºF/ 180 ºC. Line a 9x5 inch loaf pan with parchment paper. I prefer to line it than just grease it. The parchment paper will prevent the cake to stick to the pan once baked and will help to remove the cake from the pan.
    • Next, prepare the buttermilk. In a medium bowl, pour the milk and the apple cider vinegar. Stir a bit and let it sit for 5 minutes. It will soon curdle. Then add the agave syrup, oil and vanilla. 
    • In a large mixing bowl whisk together the flour, cocoa, sugar, baking powder, baking soda and the salt. 
    • Add the buttermilk mixture to the wet ingredients and combine all the ingredients. Be careful no to over-mix. Scrape down the sides and the bottom of the bowl to make sure everything is well combined. 
    • I didn’t add chocolate chips to the batter. If you’d like to do so, you can add them now. Stir gently. Pour the batter into the pan and bake for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean 
    • Let cool completely in the pan. If transferring to a cooling rack too soon it will break. Then, use the overhanging parchment to remove the bread from the pan. Slice and enjoy!

    Notes

    1. Gluten-free. To make it gluten-free, substitute all-purpose flour for AP gluten-free flour mix at a ratio of 1:1. 
    2. Storing. Let cool completely and cover it with plastic wrap to prevent it from drying. You can also slice it and wrap each slice with plastic. This way the slices will keep it moisture.
    3. Freezing. If you’re freezing the cake for a short time, a single layer of plastic is enough. If you’re freezing it for more than a week, double wrap it in plastic wrap. 
    4. Unthaw. Remove from the freezer and place it in the refrigerator one day before serving.
    NUTRITION. This information is provided as a courtesy and is an estimate only.

    Nutrition

    Serving: 1gCalories: 405kcalCarbohydrates: 55gProtein: 4gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 16gCholesterol: 1mgSodium: 314mgFiber: 2gSugar: 29g
    Tried this recipe?Let us know how it was!

    YOU MIGHT ALSO LIKE

    Vegan Gluten-free Caramel Banana Bread

    Vegan Gluten-free Caramel Banana Bread

    Vegan Pumpkin Chocolate Chip Bread

    Vegan & Gluten-free Pumpkin Chocolate Chip Bread

    Vegan Flourless Chocolate Cake

    Vegan Flourless Chocolate Cake with whipped cream and caramel.


    If you liked this recipe don’t forget to Pin and share with your friends!

    High angle and eye-level shot of the Vegan Chocolate Bread cut in some slices.

    Did you make this recipe? Tag @simplegreenrecipes on Instagram

    Natalia's Signature
    « Vegan Funfetti Cupcakes
    Vegan Pumpkin Chocolate Chip Cookies »

    Reader Interactions

    Comments

    1. Jenny

      August 27, 2021 at 11:34 am

      Thanks so much for sharing this. This chocolate bread is amazing. It came out so fluffy, moist, and delicious. Hubby went bananas over it. I am sure we will be making it frequently.

      Reply
      • Natalia

        August 27, 2021 at 2:49 pm

        I’m glad to hear the chocolate bread turned out so fluffy and moist and that your husband loved it! Thank you for sharing your experience!

        Reply
    2. Rebecca Blackwell

      August 25, 2021 at 12:58 pm

      When you say that this vegan chocolate bread is the best ever, you are not kidding. It actually is. It’s like the very best, most chocolaty and moist chocolate bread you can imagine. So good. I still can’t believe it’s also vegan. Thank you for this amazing recipe!

      Reply
      • Natalia

        August 25, 2021 at 2:37 pm

        Rebeca, it always makes my day when someone sends me feedback about a recipe and really loved it! So happy you enjoyed it. Thanks for the sweet comment!

        Reply
    3. Tania

      July 06, 2021 at 11:20 am

      Hi! I need your advice. My bread is sinking in the middle, not to the point where there is a hole but it’s obviously lower in the middle. I’m leaving the “buttermilk” curdle for 5-10 min, I even got new baking powder, apple cider vinegar and baking soda to make sure they weren’t expired. I’m also not over mixing and I’m doing it by hand to ensure that too. I’m baking it for 50 min and the toothpick comes out clean, how can I prevent this? Thanks!

      Reply
      • Natalia

        July 07, 2021 at 3:09 am

        Hi Tania! I’m happy you make my cake, hope you like it! And for the sinking issue, it’s normally due to the temperature in the oven. Every oven is different. It’s useful to have an oven thermometer to check if the oven is working properly. It’s also important to preheat the oven before the batter is mixed, otherwise the raising agents can stop working before the cake is done and the cake will sink. Another reason can be to open the oven door too early. The cold air prevents de cake from rising specially in the areas where it’s still unset, like the center. Hope it helps! XO

        Reply
    4. Debbie

      June 27, 2021 at 10:29 pm

      5 stars
      This Vegan Chocolate bread is AMAZING!! It is melt in your mouth good and perfect for the chocolate lovers .

      Reply
      • Natalia

        June 28, 2021 at 11:57 am

        I can’t agree more, Debbie, it’s a real chocolate lovers’ treat. Thanks for commenting!

        Reply
    5. Kate

      June 27, 2021 at 3:59 pm

      5 stars
      Many thanks for sharing this chocolate bread recipe. It looks great. I wanted to eat it right away. I will definitely try it very soon.

      Reply
      • Natalia

        June 28, 2021 at 11:20 am

        You’re welcome, Kate. Let me know if you make it, I would love to hear how it worked out for you. Thanks for your kind comment! 

        Reply
    6. Leslie

      June 26, 2021 at 9:56 am

      I don’t think I’ve ever seen a chocolate bread recipe that looks amazing as this! Such an impressive Vegan recipe!

      Reply
      • Natalia

        June 27, 2021 at 11:45 am

        So happy that you love this vegan chocolate bread, Leslie. I appreciate you taking the time to leave a comment!

        Reply
    7. Tammy

      June 25, 2021 at 3:45 pm

      Oh my gosh I’m so impressed that this is vegan! Hello, gorgeous! 😀 Look how rich and dense it is…this wouldn’t last long in my house!

      Reply
      • Natalia

        June 27, 2021 at 11:55 am

        It surely doesn’t last long in my house! The only ‘problem’ with this cake is that it’s impossible to stop eating it! Thanks for the comment, Tammy! XO

        Reply
    8. Jere Cassidy

      June 22, 2021 at 7:12 pm

      5 stars
      This bread looks so rich, chocolaty and amazing. I don’t eat vegan, but I’m going to make this. I don’t usually buy agave syrup, can I use maple syrup instead?

      Reply
      • Natalia

        June 25, 2021 at 3:13 pm

        Hi, Jere! Sure! Maple syrup is a great substitute for agave syrup. Its flavor is slightly stronger but you will love it in this chocolate bread. I am glad that you love my recipe, I appreciate your feedback!

        Reply
    9. Colleen

      June 22, 2021 at 5:47 pm

      5 stars
      This chocolate bread is chocolate lovers heaven. It’s absolutely yummy and so easy to make. It didn’t last long in my house, so now I’ll have to make another one!

      Reply
      • Natalia

        June 27, 2021 at 11:59 am

        That is great to hear, Colleen! I am so glad that you love my recipe. Thank you so much for sharing and following along with me! XO

        Reply
    10. Chef Dennis

      June 22, 2021 at 1:49 am

      5 stars
      This Vegan Chocolate Bread is perfect! I love that it’s moist and tender. Exactly what I am looking for breads. Thanks for sharing.

      Reply
      • Natalia

        June 27, 2021 at 12:07 pm

        You’re welcome Chef Dennis! I’m super excited to hear that you love this cake. Thanks for commenting!

        Reply
    11. Chenée

      June 22, 2021 at 12:14 am

      5 stars
      This chocolate loaf is so rich, fudgy, and delicious! I added the 3/4 cup of extra chocolate chips to the batter to make it even more decadent!

      Reply
      • Natalia

        June 27, 2021 at 12:19 pm

        Hi Chenée, I’m thrilled that you enjoyed making this vegan chocolate bread and that you loved it! Thanks so much for letting me know!

        Reply
    12. Petro

      June 21, 2021 at 9:13 pm

      5 stars
      You would not believe this chocolate bread is Vegan! This chocolate bread is so soft, fluffy, and moist. LOVE the flavors and how easy this recipe is!

      Reply
      • Natalia

        June 27, 2021 at 12:17 pm

        Hi Petro, so happy that you liked this chocolate cake, which, yes is so quick and easy! Thanks so much for the comment!

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Natalia from Simple Green Recipes

    Hello and welcome to my blog! I’m so excited to have you here! I’m Natalia and I’m a recipe developer and food photographer with a passion for healthy, delicious and pretty food.

    Read More…

    Don’t Miss a Recipe!

    Get the latest posts weekly on your inbox!

    Content & Privacy Policy

    COOKIE RECIPES

    Stack of cookies next to a halved lemon, placed on a parchment paper over a cooling rack.

    Vegan Lemon Cookies

    Stack of cookies with sprinkles on a parchment paper over a cooling rack

    Vegan Funfetti Cookies

    split vegan oatmeal cookie on a white board, surrounded by more cookies

    Vegan Oatmeal Raisin Cookies

    three chocolate chip cookies on a parchment paper

    Vegan Gluten Free Chocolate Chip Cookies

    stack of peanut butter cookies with chocolate chips, on a white wooden cutting board

    Vegan Peanut Butter Chocolate Chip Cookies

    Over head shot of the cookies iced and decorated with sugar pearls, placed on a wooden white surface.

    Vegan Sugar Cookies

    Categories

    HOLIDAY RECIPES

    Closeup of the cookies a cardboard box and parchment paper.

    Vegan Linzer Cookies

    Over head shot of the gingerbread man cookies on a white surface.

    Vegan Gingerbread Cookies

    Sliced carrot cake on a white plate and two slices on two smaller white plates.

    Vegan Gluten-Free Carrot Cake

    Best Chocolate Cake Recipe

    Easy Vegan Chocolate Cake

    Easy Vegan Pecan Pie

    Vegan Pecan Pie

    Homemade Vegan Glutenfree Pumpkin Pie

    Vegan Gluten-free Pumpkin Pie

    Footer

    Subscribe

    for your weekly updates.

    Content & Privacy Policy

    STAY IN TOUCH

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Hello and welcome to my blog! I’m Natalia and I'm a recipe developer and food photographer with a passion for healthy, delicious food. Read More…


    AS SEEN IN

    Foodgawker logo

    My Favorites

    sliced apple galette on a white surface, halved apples, bowl with ice cream and ice cream scoop.
    Stack of cookies next to a halved lemon, placed on a parchment paper over a cooling rack.
    Chocolate cupcake frosted with chocolate frosting and placed in a muffin pan.

    Copyright © 2023 Simple Green Recipes

    Privacy Policy

    NUTRITION DISCLAIMER

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Read More
    Privacy & Cookie Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    581 shares
    • Pinterest
    • Facebook
    • Yummly
    • Twitter