No one ever believes this magically rich and delicious chocolate loaf cake could possibly be so healthy!
A deep and fudgy chocolate loaf that’s secretly vegan and tastes like eating dessert for breakfast.
It’s great for a healthy snack, and leftovers (if there are any leftovers!) can be sliced and frozen for later, so it’s also perfect for meal prep.
Also try these Breakfast Oatmeal Cupcakes To-Go
Frosting Ideas:
Chocolate Cream Cheese Frosting
The chocolate loaf cake can be made with just a few basic pantry staple ingredients – no flax eggs, no chia seeds, no black beans, and no banana!
Leftover yogurt? Make this Vegan Cheesecake
Substitution Options:
To keep the recipe vegan, use your favorite plain nondairy yogurt, such as coconutmilk, almondmilk, or soy yogurt.
Or if you don’t want to use yogurt at all, the chocolate loaf also works well with an equal amount of canned pumpkin or sweet potato puree.
I haven’t tried the recipe with almond flour so would probably experiment with adding cocoa to my Almond Flour Banana Bread recipe before I’d experiment with this one, as fewer substitutions would be needed in order to make the loaf turn out properly. Alternatively, you can try baking the Keto Cake in a loaf pan, and be sure to report back for other readers if you experiment.
Dutch cocoa will give the loaf a brownie-like flavor, but if you can’t find it then feel free to substitute additional regular cocoa powder. I would recommend using either the oil or nut butter version if you’re only using all regular cocoa, because if you omit both the fat and the Dutch cocoa then the depth of flavor is a little flat.
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Above, watch the chocolate yogurt loaf recipe video
The recipe was adapted from my Chocolate Zucchini Bread.
- 1 1/2 cups spelt, white, or oat flour (180g)
- 1/4 cup cocoa powder
- 2 1/2 tbsp dutch cocoa (or additional regular)
- 1 1/2 tsp baking powder
- 3/4 tsp each: baking soda and salt
- 2/3 cup sugar, unrefined if desired
- 3/4 cup yogurt (or see substitution note above)
- 2/3 cup milk of choice
- 1/4 cup oil, peanut butter, or additional yogurt
- 1/2 cup mini chocolate chips (not optional)
- 1 1/2 tsp pure vanilla extract
- optional 1/4 tsp instant coffee
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Preheat the oven to 350 F. Grease a 9×5 loaf pan. Stir dry ingredients in a bowl, then add remaining and stir to form a batter. (If using peanut butter, gently heat it if not already easily stir-able.) Smooth batter into the pan. Bake on the center rack 40 minutes or until a toothpick inserted into the center of the loaf comes out clean. Let cool completely, as it becomes easier to slice after sitting a few hours. Taste and texture are ten times better the next day if you can wait!View Nutrition Facts
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