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.
Chocolate Loaf Cake
Prep
Cook
Total
Yield 1 loaf
A rich, moist chocolate loaf cake that is healthy enough for breakfast!
Ingredients
- 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
Instructions
- 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.
Notes
*I actually reduced the amount of sugar to just 1 cup with great success
Courses Breakfast
Cuisine American
What can I use instead of the coconut oil? We don’t like coconut in any form.
Any neutral flavored oil will work!
no egg??
Nope, no eggs!
Can you make this into a cake roll?
I’ve never tried this before, so I honestly cannot say. If you do try it, please let me know!
Is there any alternative of vinegar? I just have lemon now, can I use it instead?
Yes, that should work, any acid should be fine!
I tried making this today, while it tastes delicious, it turned out a bit chewy on the inside, not as airy as yours looks. I did substitute coconut oil with another non-flavored one as per your comments above. Could I have done something wrong?
When you say it was chewy, was it also sort of really dense and maybe a little doughy? That might mean it was a tad underbaked. If it was more tough and chewy, it could mean that it was overmixed after you added the flour. The change in oil shouldn’t have an affect on the end texture
It was more on the dense and chewy side.. but it didn’t look underbaked at all with the perfect top crust and the toothpick coming out completely clean.. I guess I’ll have to give it another try soon! The recipe is great and super quick, will definitely give it another shot:)
It isn’t an original recipe from me, so I will check the cookbook it’s from to see if there’s any tips I can find for you!