A simple chocolate loaf cake that is a cinch to bake up – and you’ll love that it is still wholesome enough to have as a special breakfast!
I always find it difficult to get too excited about breakfast. I usually make a smoothie. Which is fine. They’re delicious and I feel great about myself having them. Sometimes, however, I want to have something a little different. Maybe something that isn’t *so* healthy. But still good enough that I am not wrecked with guilt the rest of the day. Insert this kinda healthy and totally delicious chocolate loaf cake I found from the Fall/Winter Simple Fare cookbook by Karen Mordechai.
What I love about this recipe.
This chocolate loaf cake is actually vegan! I’m not vegan, but I think that’s a very big plus. I love butter, but the use of coconut oil appeals to be in a way that using vegetable oil just couldn’t. There is a balance of coffee and chocolate that is very moreish and had me coming back for slice after slice. I don’t want to call anyone out, but I gave a family member half a loaf of this chocolate loaf cake and she ate the whole thing in a day. By herself. And not only did she not realize that she did that while it was happening, she went all ragey claiming someone stole pieces and demanded I make another one for her.
That’s right. It’s so good, it makes people ragey.
Not that I want you to get all ragey over a chocolate loaf cake. My best advice? Bake up two. Heck. maybe even three.
I ate mine with a nice dollop of creme fraiche as is recommended in the cookbook and it manages to make an incredible recipe that much more amazing. You can also toast up slices (although its my personal recommendation to enjoy how melt-in-your-mouth moist the cake is first) and slather with butter and spices. I don’t often find myself literally dreaming about things I make, but believe you me, I was dreaming about this.
- 1/4 cup cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar*
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/3 cup coconut oil, melted
- 1/4 cup espresso, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup water
- Preheat the oven to 350 degrees F. Line a 9 x 5 inch loaf pan with parchment paper.
- In a medium bowl, mix together the cocoa powder, flour, sugar, baking soda, and salt together. Set aside.
- In a separate bowl, mix together the coconut oil, espresso, vanilla, vinegar, and water until well combined.
- Stir in the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the baking pan and bake for 50 - 55 minutes, or until a toothpick inserted in the middle comes out clean.
*I actually reduced the amount of sugar to just 1 cup with great success
Serving Size:1 slice
Amount Per Serving: Calories: 199 Total Fat: 6g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 195mg Carbohydrates: 34g Fiber: 1g Sugar: 21g Protein: 2g