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Top shot of a sliced vegan chocolate bread with chocolate raspberry glaze and blanched almonds.
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5 from 3 votes

Vegan Chocolate Bread

More cake than bread, this Vegan Chocolate Bread with a Chocolate-Raspberry Glaze will put a smile on your face and more deliciousness than you can imagine in your tummy. This is a one-bowl recipe, it's soy-free and it can be nut-free. Recipe makes 2 loaves.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Desert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Vegan chocolate bread
Servings: 24 slices
Calories: 310kcal


  • 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.


Serving: 1slice | Calories: 310kcal | Carbohydrates: 45g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 2mg | Sodium: 143mg | Potassium: 146mg | Fiber: 2g | Sugar: 29g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg