Eggless, dairy free loaf cake made with oil instead of butter, keeping it moist and tender. Its super easy to make and has BIG chocolate flavor.
This Vegan Chocolate Bread is the perfect easy dessert. Chocolate desserts are always a crowd pleaser and this cake is no exception. Its moist and decadent enough to eat on its own, but top it with macerated berries and non-dairy whipped cream to make it look elegant. This chocolate loaf cake is also dairy free and eggless making it perfect for any of your loved ones with allergies.
This vegan chocolate loaf is made with basic and entirely shelf stable ingredients, so its simple to whip up quickly without needing to run to the market for ingredients. Here is what you will need:
Vegan Double Chocolate Banana Bread
All Purpose Flour: Basic all purpose flour is all you need. As you probably know, I love King Arthur brand flour, but you can use whatever you have on hand.
Cocoa Powder: I used 365 by Whole Foods Cocoa Powder. Its great quality for the price. I do recommend using a higher quality cocoa here. Please don't use Hershey's, okay? I find the flavor to be flat. And we are counting on the cocoa to provide all of the chocolate flavor in this cake.
Sugar: Granulated sugar to balance and sweeten. Cocoa is quite bitter so we need a decent amount of sugar to balance it out.
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Kosher Salt: I always specify kosher salt because thats what I use for baking. If you use iodized table salt for baking, I recommend you reduce the salt amount by half.
Non-Dairy Milk: To keep this chocolate bread vegan and dairy free, I used So Delicious Coconut Milk. I love this milk because I can buy it in shelf stable quarts and always have it on hand.
Instant Espresso: instant espresso will help to round the chocolate flavor out. If you have instant coffee on hand you can use that, too!
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To make this loaf cake a day ahead, allow it to cool completely, then wrap the loaf pan tightly with plastic wrap. Then, slice it when you are ready to serve. Keeping the cake in the pan and not slicing the cake will prevent the cake from drying out.
To freeze the vegan chocolate bread, remove from the pan, slice it and place parchment or wax paper between the slices. Then, transfer to an airtight container or freezer bag and freeze for up to a month. The parchment between the slices will prevent them from freezing together.
This Vegan Chocolate Bread is an eggless, dairy free loaf cake made with oil instead of butter, keeping it moist and tender. Its super easy to make and has BIG chocolate flavor.
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To store: Slice the cake and place it in an airtight container and store at room temperature for up to 3 days. Or freeze for up to a month.
Serving: 1 Slice Calories: 226 kcal Carbohydrates: 39 g Protein: 3 g Fat: 7 g Saturated Fat: 1 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 4 g Trans Fat: 0.02 g Sodium: 274 mg Potassium: 112 mg Fiber: 2 g Sugar: 24 g Vitamin A: 97 IU Vitamin C: 2 mg Calcium: 56 mg Iron: 1 mgThis one bowl decadent vegan chocolate banana bread is perfectly fudgy and rich- like chocolate cake in banana bread form! No eggs (nor egg replacements!) and unbelievably gluten free! It’s the perfect vegan breakfast treat!
Get ready for the most moist, decadent, and absolutely delicious chocolate banana bread you’ve ever had. It basically tastes like brownie bread with a slight banana flavor. Essentially, this vegan double chocolate banana bread is the definition of ultra rich and tender. It’s the ultimate banana bread of the quick breads to make for snacks, a delicious vegan breakfast, or even vegan dessert!
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This is going to be your new go to vegan banana bread recipe, I just know it. Have it for breakfast, have it for dessert, heck, maybe even a snack too.
I was actually shocked by the results. I absolutely love myclassic vegan banana bread recipe, so I thought nothing could top that, but this changed my mind. This vegan chocolate banana bread recipe is THE recipe to make.
My sister, who LOVES to tell me when she can tell if something is vegan said she wouldn’t know the difference. You’ll be hard pressed to determine that this double chocolate banana bread is indeed eggless, dairy free, gluten free, and nut free.
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Plus, this vegan chocolate banana bread is just so quick and easy to make. No fancy equipment and only 10 minutes of prep, while your loaf bakes itself to its super rich banana and chocolate flavor.
As mentioned above, one of the reasons you’re really going to love this vegan chocolate banana bread is that it’s so simple and easy to make. Trust me, you just can’t go wrong.
However, I want to emphasize how easy and quick this vegan chocolate banana bread is to make. We don’t need any fancy equipment, not even a hand mixer.
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However, I want to emphasize that just because it’s an easy recipe doesn’t mean we should skimp on our baking skills! Be sure to read through the directions below thoroughly, and try not to alter anything unless it was suggested.
Take the time to make the vegan buttermilk (a must- please don’t skip this!), and measure out your ingredients properly before beginning. It will make the whole process a lot easier!
And, of course, if you want to personalize this vegan chocolate banana bread even more, you can stir in some seeds, nuts (such as walnuts or hazelnuts!), or even a teaspoon of cinnamon!
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When I first started baking, I would scoop my measuring cup into the flour bag and call it a day. That’s not what we’re doing here. If you scoop your flour, you’ll end up with way too much, and once again end up with a gummy banana bread, instead of light and fluffy. If you have a food scale, you can weight your flour. Otherwise, spoon and levelingis the next best thing!
I try to mention this in every recipe post because it’s just so crucial, especially forvegan baking. Allow the non-dairy milk, vegan butter, and flaxseed “egg” to be at room temperature. Combining super cold with super hot liquids will yield a gummy texture when baking. That’s not what we want! Allow for your ingredients to fully reach room temperature, and you’ll have the fluffiest vegan banana bread ever!
Sometimes I want banana bread, but my bananas are far from ripe. Easy! All you need to do isbake the bananason a baking sheet for 15-20 minutes at 300F and allow them to cool before using in your chocolate banana bread batter!
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Absolutely! This vegan chocolate banana bread can easily become a gluten free banana bread by switching out the flour. You can use 1:1 gluten free baking flour here, or even oat flour with 2 tbsp arrowroot starch. I will note that the oat flour version does not rise as much as the other two, but it still works!
Yes, you need to use apple cider vinegar with the non dairy milk- do not skip this step! Making the vegan buttermilk will help your double chocolate banana bread rise and is absolutely crucial in achieving a banana bread that’s undetectably vegan. I’ve done multiple tests on cakes, breads, cupcakes, and the like.
The baked goods that I don’t use vegan buttermilk with do not rise as much, and can sometimes be dense. Take the 5 extra minutes to make the vegan buttermilk- you won’t regret it!
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If you have any leftover slices, you can easily store them in the fridge or the freezer. For both options, make sure that the chocolate banana bread is in an airtight container. You can freeze it in slices or as the whole loaf! For the fridge, your banana bread will last about 4-5 days, and for the freezer, you can freeze it for 3 months.
Yes, you can make this double chocolate chip banana bread into large bakery style banana muffins, regular muffins, or even mini! The baking times will be faster, so be sure to watch your muffins with the oven light to ensure they’re baking properly.
You are just going to love this vegan chocolate banana bread! It’s seriously such a treat to have on a weekend morning for breakfast or a fun snack to get you through the day!
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If you make it, let me know how it goes byleaving a comment down below, as well as a rating⭐️⭐️⭐️⭐️⭐️ so that others may find it!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.
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
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