Chocolate Loaf Cake by foodie.yuki | Quick & Easy Recipe | The Feedfeed
Chocolate Loaf Cake
(108)
"This cake is so rich and moist, you won't believe it's Vegan, plant-based, refined sugar-free and so easy to make!"
-- @foodie.yuki
Recipe Intro From foodie.yuki

This Chocolate Loaf Cake is moist and decadent and super easy to make! It's hard to believe something this delicious is both plant-based and refined sugar-free!! 

More from @foodie.yuki

Details

Prep time 20mins
Cook time 50mins
Serves or Makes: One 8-inch loaf

Recipe

For the Cake

  • 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)

  • 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)

Method

  • 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.