"This cake is so rich and moist, you won't believe it's Vegan, plant-based, refined sugar-free and so easy to make!"
Chocolate Loaf Cake
4
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From foodie.yuki
Jump to Section
- Recipe Card
Prep time 20mins
Cook time 50mins
Serves or Makes: One 8-inch loaf
Recipe Card
For the Cake
ingredients
- 1 1/2 cups white spelt flour
- 1/2 cup coconut sugar
- 1/2 cup light brown sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/3 cup coconut oil, melted
- 1/3 cup hot espresso
- 1 teaspoon vanilla bean paste
- 1 teaspoon white vinegar
- 1 cup water
To Make the Cake
Method
Step 1
Preheat the oven to 350ºF. Line a 9 x 5-inch loaf pan with parchment paper.
Step 2
In a medium bowl, mix together the flour, sugars, cocoa powder, baking soda and salt. Set aside. In a separate bowl, mix together the coconut oil, espresso, vanilla, vinegar and water until well combined. Stir the wet ingredients into the dry mixture and mix until just combined.
Step 3
Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely before frosting.
For the Frosting (optional)
ingredients
- 1 cup cashews, soaked overnight, rinsed and drained
- 1/2 cup coconut cream
- 3 tablespoons rice syrup
- 2 tablespoons cocoa powder
- 1/4 cup cocoa butter, at room temperature
To Make the Frosting (optional)
Step 1
Place the cashews, coconut cream, rice syrup and cocoa powder in a high speed blender and blend until smooth. Add the cocoa butter gradually through the top of the blender while the motor is running. Keep blending until you get a smooth cream.
Step 2
Refrigerate for at least 4 hours (best overnight), stirring occasionally. Remove from fridge and stir well right before using.
Step 3
Frost cake as desired. Store in the fridge for 3-4 days.