Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
corner shot chocolate loaf cake

Chocolate Loaf Cake

  • Author: Erin Clarkson
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 30 minutes
  • Yield: One loaf cake
  • Category: Loaf cakes
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose

Description

Dairy Free Chocolate Loaf Cake is super easy to make. The easy chocolate loaf cake recipe comes together quickly, and is soft and moist. It is topped with a dairy free chocolate frosting. This is the perfect chocolate loaf cake!


Ingredients

Scale

Dairy Free Chocolate Loaf Cake

  • 190g all-purpose flour
  • 150g light or dark brown sugar
  • 80g granulated sugar
  • 2g (1/2 tsp) salt
  • 1 1/4 tsp baking powder
  • ½ tsp baking soda
  • 2 large eggs, at room temperature
  • 145g plant based milk (I used oat milk)
  • 80g Filippo Berio Robusto Extra Virgin Olive Oil
  • 130g boiling water
  • 50g dutch process cocoa
  • 1 tsp espresso powder or finely ground instant coffee

Chocolate Icing

  • 190g powdered sugar, sifted
  • 15g dutch process cocoa
  • ½ tsp espresso powder
  • Pinch of salt
  • 30g boiling water (you could also omit the espresso powder and use 30g hot, strong coffee)

 


Instructions

LOAF CAKE

  1. Preheat the oven to 325°f / 160°c. Grease and line an 8.5”x4.5” (21.5cm x11.5cm) 1 lb loaf pan with baking spray and a piece of parchment paper that extends over the edges to form a sling.
  2. In a large bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, salt, baking powder, and baking soda. 
  3. In a separate medium bowl, whisk together the eggs, the plant based milk, and Filippo Berio Robusto Extra Virgin Olive Oil. Add to the dry ingredients and whisk well to combine.
  4. In a medium bowl (I use the same one I used for the wet ingredients), whisk together the boiling water, cocoa powder and espresso powder to form a smooth paste. Add to the batter and whisk to combine. 
  5. Transfer the batter to the prepared loaf pan. Bake for 55 minutes to an hour, until the centre springs back when lightly pressed and a skewer inserted into the centre comes out clean.
  6. Remove from the oven and allow to cool in the pan for 15 minutes, then transfer to a wire rack and cool completely.

CHOCOLATE ICING

  1. Whisk together the powdered sugar, cocoa powder, espresso powder and salt in a small bowl. Add the boiling water and mix until a spreadable consistency forms.
  2. Transfer the frosting to the top of the cake and smooth with an offset spatula. Finish with sprinkles if desired.

Store leftovers in an airtight container at room temperature.

Keywords: Loaf cake, chocolate loaf cake, dairy free, olive oil chocolate cake