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–+ servings
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.  
4.96 from 69 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 LOAF

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

Additional Info

Course Breads
Diet Vegan
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