You might also like these recipes for vegan chocolate cake and vegan chocolate cupcakes. Because one just can’t eat enough chocolate, here’s another tasty way to stuff it in: my Vegan Chocolate Bread with a chocolate-raspberry glaze that’s out of this world. I shared a more basic version of this cake with you years ago, and while that version was quite sumptuous, I wanted to make this one just more fun, especially because I have an 11-year-old around who definitely eats with his eyes first. If something doesn’t look good to him, it could taste like heaven and he’d still turn his little nose up at it. And this Vegan Chocolate Bread looks good, doesn’t it? Especially with that scrummy glaze drizzled over the top. Who wouldn’t want to eat it? There’s so much chocolate in this bread, it will make your chocolate-loving heart do somersaults. The first hit of chocolate is from cacao powder or cocoa powder, mixed in with the flour. The second comes from two cups of chocolate chips stirred into the batter that form little pockets of yummy chocolatey gooeyness when you bite into the bread. And the third comes from the chocolate glaze that goes on top. I added some raspberry to the glaze, because I love the raspberry-chocolate combination, but you can make it just chocolate, or add another flavor you love. Orange would be amazing. To make this delicious cake/bread even more delicious–and elegant–I stirred in some blanched almonds (I think they add elegance to almost anything, don’t you?).
Tips
This is a one-bowl recipe, so you just toss all the ingredients in one after the other, making it really convenient and reducing the need for washing up. I use all purpose flour in this chocolate bread, but if you want to make it healthier, you can use whole wheat pastry flour. I’ve used it in the past with good results, but all purpose will result in a lighter, cakier texture. Use a flavorless oil in this recipe. Something like olive oil will add a fruitiness you don’t want in the chocolate bread. Coconut oil could work, because it’s a flavor that doesn’t clash with chocolate. Make sure you determine that it also complements whatever flavor you add to the glaze. This is a tender bread, with a crumb that’s moist, dense and cakey. Applesauce adds some of that tenderness. If you want a bread that holds together more firmly, you can replace the applesauce with more oil. If you want to make this a chocolate banana bread, you can leave out the applesauce and add a mashed banana instead.
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Ingredients
All purpose flour Baking powder Baking soda Salt Sugar Applesauce. You can replace this with a mashed banana. Aquafaba Vegetable oil. I used avocado, but coconut would work too. Nondairy milk. I used almond milk, but for a nut-free version use soy or any other. Pure vanilla extract Unsweetened and/or semisweet chocolate chips. Use semi-sweet for a sweeter bread, especially if you have little mouths around. Almonds (optional if you don’t want nuts in here)
More vegan chocolate recipes
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