One Bowl Vegan Chocolate Chip Loaf Cake is a dairy-free, egg-free, and butter- free dessert, suitable not only for those following an animal-free diet but also for those following a low-calorie diet or lactose intolerance. This light recipe, perfect for a guilt-free treat, is made with type 1 flour, erythritol, dark chocolate chips, seed oil, yeast, and your favorite flavor of sugar-free fruit juice, which makes the batter even more flavorful and colorful.
After baking, the result is a tall, soft, and fragrant loaf cake, ideal for slicing and enjoying for breakfast with a cup of plant-based beverage, or as a snack, accompanied by a steaming herbal tea or infusion.
How Do I Get a Soft Loaf Cake?
The only rule for obtaining a soft and not at all "gummy" dessert is to first combine the liquid ingredients, then add the dry ingredients, and mix everything together very quickly, without overworking the mixture.
Vegan Loaf Cake Variations
If you prefer, you can replace the sugar-free fruit juice with the same amount of still water, or your favorite flavored plant-based drink (soy, almond, coconut, rice, oat, etc.). You can also flavor the dough with grated orange zest, a pinch of ground cinnamon or cardamom, or top it with flaked almonds.
Ingredients
How to Make One Bowl Chocolate Chip Vegan Loaf Cake
;Resize,width=712;)
To prepare this vegan loaf cake, collect the fruit juice and lemon zest in a bowl, erythritol, seed oil and a pinch of salt.
To prepare this vegan loaf cake, collect the fruit juice and lemon zest in a bowl, erythritol, seed oil and a pinch of salt.
;Resize,width=712;)
Mix everything quickly, then add the sifted flour and baking powder and mix them into the mixture, without working it too much.
Mix everything quickly, then add the sifted flour and baking powder and mix them into the mixture, without working it too much.
;Resize,width=712;)
Finally, add the dark chocolate chips, always incorporating them quickly with the whisk.
Finally, add the dark chocolate chips, always incorporating them quickly with the whisk.
;Resize,width=712;)
Pour the mixture into a 20x10 cm plumcake mould lined with baking paper, then sprinkle a few more drops of dark chocolate on the surface.
Pour the mixture into a 20×10 cm plumcake mould lined with baking paper, then sprinkle a few more drops of dark chocolate on the surface.
;Resize,width=712;)
Bake in a preheated oven at 355°F/180°C for about 40-45 minutes, checking for doneness with a toothpick at the end. Once cooked, remove the plum cake from the oven and let it cool completely before serving.
Bake in a preheated oven at 355°F/180°C for about 40-45 minutes, checking for doneness with a toothpick at the end. Once cooked, remove the plum cake from the oven and let it cool completely before serving.
Enjoy!
Enjoy!
Storage Instructions
The vegan loaf cake can be stored at room temperature, under a glass cake bell, for 3-4 days maximum.
;Resize,width=767;)
