Because one just can't eat enough chocolate, here's another tasty way to stuff it in: my Vegan Chocolate Bread with a chocolate-raspberry glaze that's out of this world.
I shared a more basic version of this cake with you years ago, and while that version was quite sumptuous, I wanted to make this one just more fun, especially because I have an 11-year-old around who definitely eats with his eyes first. If something doesn't look good to him, it could taste like heaven and he'd still turn his little nose up at it.
And this Vegan Chocolate Bread looks good, doesn't it? Especially with that scrummy glaze drizzled over the top. Who wouldn't want to eat it?
There's so much chocolate in this bread, it will make your chocolate-loving heart do somersaults. The first hit of chocolate is from cacao powder or cocoa powder, mixed in with the flour. The second comes from two cups of chocolate chips stirred into the batter that form little pockets of yummy chocolatey gooeyness when you bite into the bread. And the third comes from the chocolate glaze that goes on top.
I added some raspberry to the glaze, because I love the raspberry-chocolate combination, but you can make it just chocolate, or add another flavor you love. Orange would be amazing.
To make this delicious cake/bread even more delicious--and elegant--I stirred in some blanched almonds (I think they add elegance to almost anything, don't you?).
Tips for making this recipe
- This is a one-bowl recipe, so you just toss all the ingredients in one after the other, making it really convenient and reducing the need for washing up.
- I use all purpose flour in this chocolate bread, but if you want to make it healthier, you can use whole wheat pastry flour. I've used it in the past with good results, but all purpose will result in a lighter, cakier texture.
- Use a flavorless oil in this recipe. Something like olive oil will add a fruitiness you don't want in the chocolate bread. Coconut oil could work, because it's a flavor that doesn't clash with chocolate. Make sure you determine that it also complements whatever flavor you add to the glaze.
- This is a tender bread, with a crumb that's moist, dense and cakey. Applesauce adds some of that tenderness. If you want a bread that holds together more firmly, you can replace the applesauce with more oil.
- If you want to make this a chocolate banana bread, you can leave out the applesauce and add a mashed banana instead.
Hope everyone is looking forward to the long Memorial Day weekend. Make yours a memorable one!
- All purpose flour
- Baking powder
- Baking soda
- Applesauce. You can replace this with a mashed banana.
- Vegetable oil. I used avocado, but coconut would work too.
- Nondairy milk. I used almond milk, but for a nut-free version use soy or any other.
- Pure vanilla extract
- Unsweetened and/or semisweet chocolate chips. Use semi-sweet for a sweeter bread, especially if you have little mouths around.
- Almonds (optional if you don't want nuts in here)
Looking for more vegan chocolate dessert recipes?
- Vegan Chocolate Cupcakes with Chocolate Buttercream
- Vegan Chocolate Oreo Cake
- Vegan Chocolate Chip Cookies
- Vegan Chocolate Orange Bundt Cake
- Vegan Brownies
- Vegan Chocolate Babka
Vegan Chocolate Bread
- 3 cups all purpose flour (unbleached preferred but not necessary. You can also replace all or part of the flour with whole wheat pastry flour)
- 2 teaspoon baking powder
- ½ tablespoon baking soda
- ¼ cup cocoa powder
- ½ teaspoon salt
- 2 cups sugar
- ½ cup vegetable oil
- ½ cup aquafaba
- ½ cup applesauce (can replace with a mashed banana)
- 1 cup nondairy milk
- 2 teaspoon pure vanilla extract
- 2 cups chocolate chips (semisweet is fine too)
- 1 cup blanched almonds (optional if nut-free)
For the optional chocolate-raspberry glaze:
- ½ cup semisweet chocolate chips
- 2 tablespoon vegan butter
- 2 tablespoon raspberry preserves (or use another fruit preserve for any flavor you want)
- 1 teaspoon raspberry extract (again, replace with vanilla or, if you have it, the fruit extract of your choice)
- Preheat the oven to 350 degrees Fahrenheit.
- Line two 9 X 5 inch loaf pans with parchment paper, or oil and flour them. I prefer the parchment because the flour sometimes leaves white streaks on the sides of the bread which is fine but doesn't look pretty.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cocoa powder and sugar.
- Dump in the vegatable oil, aquafaba, applesauce, nondairy milk and vanilla extract. Mix everything with a spatula, scraping the bottom of the bowl to make sure you don't leave any dry flour unmixed. You shouldn't need this, but if it feels like the batter looks too dry to mix, you can add a bit more of almond milk. This is a pretty thick batter but you should easily be able to pour it into the pans and it should smooth out on its own in the pan without you needing to help it along with a spatula.
- At the end, stir in the chocolate chips and blanched almonds, if using.
- Divide the cake/bread batter equally between the two pans. Place the loaf pans in the preheated oven and bake 45-55 minutes or until a toothpick in the center comes clean. A bit of the melted chocolate inside might stick to it.
- Cool for loaves for 30 minutes on a rack and then unmold them and continue cooling.
For the Vegan Chocolate Raspberry Glaze:
- In a double boiler, melt the chocolate chips along with the vegan butter until smooth. Stir with a spatula to help it along. Stir in the raspberry jam and the raspberry extract. The glaze should have a pourable consistency.
- Turn off the heat and quickly drizzle or spread the glaze on the loaves.
- Let the loaves stand an hour for the glaze to harden a bit, or you can place the loaves in the refrigerator for a few minutes to speed this.
- Slice and serve.