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–+ servings

Double Chocolate Chip Loaf

This is a fluffy chocolate loaf, studded with melty chocolate chips. Vegan.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 9 slices
Author: Kathy Patalsky

Equipment

  • loaf baking pan
  • large mixing bowl
  • whisk or mixer (hand or stand)
  • parchment paper

Ingredients

Wet:

  • ½ cup egg replacer + 3 tablespoon -- JUST Egg used (see notes)
  • 1 teaspoon vanilla extract
  • ⅓ cup sunflower oil High Oleic preferred
  • ¾ cup coconut sugar
  • 1 oz decaf espresso one shot
  • ¾ cup filtered water

Dry:

  • ½ teaspoon salt
  • ½ cup cacao powder unsweetened, raw
  • 1 ½ cups bread flour
  • 1 teaspoon baking soda

Fold in:

  • 1 cup chocolate chips semi-sweet, vegan

On Top:

  • 2 tablespoon chocolate chips
  • sprinkle coarse or flaked sea salt

Instructions

  • Preheat oven to 350 degrees and line a standard loaf pan with parchment paper. You can also do a traditional grease + light flour if preferred. You can use vegan butter oil oil.
  • In a large mixing bowl, beat or whisk together all the wet ingredients.
  • Add in the salt and baking soda and half of the flour. Whisk or beat to combine. Add in the last bit of flour. Briskly whisk until smooth and shiny - a mixer works too but isn't necessary.
  • Fold in the chocolate chips.
  • Pour the batter into the loaf pan. Top with chocolate chips and sea salt.
  • Bake at 350 for 40-50 minutes -- or until a toothpick comes out clean.
  • Allow to cool in pan for ten minutes. Lift out parchment paper. Cool another five minutes and slice to serve. Chill leftovers in the fridge for up to three days. Freeze for longer storage.

Notes

Possible egg replacers:
  • JUST Egg
  • apple sauce
  • silken tofu, pureed
  • flax eggs

Nutrition Estimate

Calories: 267kcal | Carbohydrates: 39g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Sodium: 298mg | Potassium: 117mg | Fiber: 3g | Sugar: 16g | Calcium: 33mg | Iron: 2mg