Vegan Chocolate Bread With Chocolate Chips

Loaf of chocolate bread with 3 slices on cutting board.

5 from 2 votes

Vegan Chocolate Bread With Chocolate Chips

This rich chocolate vegan bread is moist, decadent, and full of chocolate chips. It's easy to make and there's no yeast or flax needed. Delicious for snack, dessert, or even breakfast.

Prep Time10

Cook Time50

Total Time1

Course: Bread, Dessert

Cuisine: American

Servings: servings

Calories: 378kcal

Author: Jen Cardenas

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.

Nutrition