This decadent vegan chocolate bread with chocolate chips is loaded with chocolate flavor. It’s easy to make, egg and dairy free, and made with simple ingredients. It’s perfect for snack time, dessert or even a breakfast or brunch treat. And did I mention chocolate?!

Even though this bread is packed with chocolate, it's still light and not dense at all. The chocolate chips give it a bit of a crunch while the rest.
Looking for more recipes for the chocolate lover in your life? Check out my chocolate bundt cake, chocolate peanut butter mug cake, and my mint chocolate chip brownies.
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Why You’ll Love This Vegan Chocolate Bread
- Rich chocolate flavor: Not only is the bread batter chocolate, there’re chocolate chips added too!
- No yeast: This is a quick bread, which means that you don’t need yeast to make it. Also, there’s no kneading.
- Versatile: This vegan chocolate bread makes a delicious dessert, afternoon snack, or even a sweet breakfast treat.
I love making quick breads as they’re super easy to make. Some of my favorite quick breads are my pumpkin bread with raisins, chocolate chip zucchini bread and my banana pear bread.
Ingredient Notes
- Non-dairy milk: I usually bake with unsweetened soy milk. Oat milk or almond milk would work well in this. I don't recommend using coconut milk until you want to add a coconut flavor to your bread.
- Apple cider vinegar: You can substitute white vinegar or lemon juice if you need to.
- Vegetable oil: You can use canola oil or another neutral oil.
- Non-dairy chocolate chips: I often use Trader Joe’s brand but use whatever you have. Dark chocolate chips are fine as well as chocolate chunks.
- Flour: For best results, use white all purpose flour in this bread. But if you want to add some whole grains you can substitute up to half the white flour for whole wheat flour. However, the texture will be a bit denser.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
- Add some chopped nuts like walnuts or pecans.
- Add some dried fruit like chopped dried cherries.
- Make a spiced chocolate bread by adding some cinnamon (1 teaspoon) and nutmeg (½ teaspoon) to the batter.
How To Make Vegan Chocolate Bread
Step 1: Preheat your oven to 350°. Spray a 9" x 5" loaf pan with non-stick oil spray.
Step 2: Measure out your non-dairy milk and add the apple cider vinegar. Stir the mixture and set aside. This makes a vegan buttermilk.
Step 3: In a large bowl, add the flour, sugar, cocoa powder, baking soda, baking powder and salt. Whisk the dry ingredients together well to ensure there are no clumps of baking powder or soda.
Step 4: Next, add in the wet ingredients. Whisk in the milk/vinegar mixture, the oil, and the vanilla extract. Stir until there are no large lumps in the smooth batter but do not overmix or else your bread might turn out dense.
Step 5: Fold in the ½ cup of vegan chocolate chips.
Step 6: Pour the batter into the prepared loaf pan. Sprinkle some additional chocolate chips on top (optional).
Step 7: Bake in the preheated oven for 50 minutes. Take out of the oven and let cool in the pan for about 5 minutes.
Transfer to a wire rack to cool completely.
Slice, serve and enjoy.
Expert Tips
- Whisk the dry ingredients well to make sure there aren’t any clumps of baking powder or soda.
- Do not overmix the batter or else your bread will get dense.
- Do not try to slice the bread while it's hot or it can crumble. I learned that the hard way.
Love chocolate but in the mood for a cookie? Try my vegan Mexican hot chocolate cookies and mint double chocolate chip cookies.
What To Serve With Vegan Chocolate Bread
To make this into a more decadent desert, serve with a scoop of vegan vanilla ice cream or top with vegan whipped cream
Storage and Recipe FAQs
It’s both! This chocolate quick bread is similar to chocolate cake but in loaf form.
Only if you want to add a coconut flavor to your bread, which isn’t necessarily a bad thing. If you want just chocolate flavor, stick to a vegetable oil, canola oil or other neutral tasting oil.
No, that will not work. If you want to make this bread gluten-free, then you can use a gluten-free flour mix 1:1. Make sure you check all packaging to ensure your other ingredients are gluten-free.
Yes! Once cool, wrap in wax or parchment paper and place in a freezer bag. Defrost overnight in the fridge before using. You can store this bread for up to 3 months in the freezer.
Store this bread in an airtight container at room temperature for up to 3-4 days. You can store it in the fridge as well but it might get a little dry.
More Vegan Bread Recipes
If you tried this Vegan Chocolate Bread Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Vegan Chocolate Bread With Chocolate Chips
Equipment
- 9 x 5 loaf pan
- cooling rack
Ingredients
- 1 ½ cups non-dairy milk
- 1 tablespoon apple cider vinegar
- 2 cups all purpose flour
- 1 cup sugar
- ⅓ cup cocoa powder
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup vegetable oil or canola oil
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (non-dairy) plus more to sprinkle on top (optional)
Instructions
- Preheat your oven to 350°. Spray a 9" x 5" loaf pan with nonstick oil spray.
- Measure out your non-dairy milk and add the apple cider vinegar. Stir the mixture and set aside. This makes a vegan buttermilk.
- In a large mixing bowl, add the flour, sugar, cocoa powder, baking soda, baking powder and salt. Whisk the dry ingredients together.
- Mix in the milk/vinegar mixture, the oil, and the vanilla extract. Stir until there are no large lumps but do not overmix the batter.
- Fold in the ½ cup chocolate chips. Pour the batter into the loaf pan. Sprinkle some chocolate chips on top (optional).
- Bake in the preheated oven for 50 minutes. Take out of the oven and let cool in the pan for about 5 minutes. Transfer to a cooling rack to cool completely.
Notes
- Whisk the dry ingredients well to make sure there aren’t any clumps of baking powder or soda.
- Do not overmix the batter or else your bread will get dense.
- Do not try to slice the bread while it's hot or it can crumble.
- Store this bread at room temperature for up to 3-4 days. You can store it in the fridge as well but it might get a little dry.
- You can also freeze this chocolate bread. Once cool, wrap in wax or parchment paper and place in a freezer bag. Defrost overnight in the fridge before using. You can store this bread for up to 3 months in the freezer.
Jennifer Trojan says
This is so delicious! I highly recommend making this recipe. My kids and I couldn’t eat enough! Delish!
Jen Cardenas says
Thanks! You know I'll have to make a couple of loaves for you now. 🙂