Name: Vegan Chocolate Loaf with Spiced Glaze
Prep time: 15 min
Cook time: PT-488839H59M29S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 3/4 cup granulated sugar or coconut sugar; 1 cup unsweetened non-dairy milk (almond, oat, or soy); 1/3 cup neutral oil (vegetable or sunflower); 1 tbsp apple cider vinegar; 1 tsp vanilla extract; 1/2 cup dairy-free chocolate chips or chopped dark chocolate (optional); 1 cup powdered sugar (for glaze); 1-2 tbsp non-dairy milk (for glaze); 1/2 tsp ground cinnamon (for glaze); 1/4 tsp ground nutmeg (for glaze); 1/8 tsp ground cloves (for glaze); 1/2 tsp vanilla extract (for glaze)

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Why You’ll Love This Recipe

This loaf delivers everything you love about a classic chocolate cake—moist crumb, rich cocoa flavor, and a tender bite—without any dairy or eggs. The spiced glaze adds a fragrant layer of complexity that elevates the loaf beyond the everyday chocolate treat. It’s simple to prepare, made with pantry staples, and naturally vegan, making it ideal for both special occasions and everyday indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate loaf:

All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Granulated sugar or coconut sugar
Unsweetened non-dairy milk (such as almond, oat, or soy)
Neutral oil (such as vegetable or sunflower)
Apple cider vinegar
Vanilla extract
Dairy-free chocolate chips or chopped dark chocolate (optional)

For the spiced glaze:

Powdered sugar
Non-dairy milk
Ground cinnamon
Ground nutmeg
Ground cloves
Vanilla extract

Directions

Preheat your oven and grease a loaf pan. Line it with parchment paper for easy removal.
In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and sugar.
In another bowl, whisk together the non-dairy milk, oil, vinegar, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
Fold in the dairy-free chocolate chips if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the loaf cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
While the loaf cools, prepare the glaze: In a small bowl, whisk together powdered sugar, non-dairy milk, spices, and vanilla until smooth and pourable.
Drizzle the spiced glaze over the cooled loaf and let it set before slicing and serving.

Servings and timing

This recipe serves 8 to 10 people.
Prep time: 15 minutes
Cook time: 45 to 50 minutes
Cooling and glazing time: 30 minutes
Total time: About 1 hour 30 minutes

Variations

Mocha Twist: Add 1 teaspoon of instant coffee or espresso powder to the batter.
Zesty Glaze: Add orange zest to the glaze for a citrusy pop.
Nutty Addition: Fold in chopped walnuts or pecans for added texture.
Gluten-Free: Use a 1:1 gluten-free flour blend to make this loaf suitable for gluten-sensitive eaters.
Mini Loaves or Muffins: Divide the batter into mini loaf pans or muffin tins for individual portions—adjust baking time accordingly.

Storage/Reheating

Store the loaf covered at room temperature for up to 3 days or refrigerate for up to 5 days.
To reheat, microwave individual slices for 10–15 seconds or warm in a low oven.
You can freeze the unglazed loaf for up to 2 months. Thaw overnight in the fridge and glaze just before serving.

FAQs

Is this loaf really moist without eggs?

Yes, the combination of oil, non-dairy milk, and vinegar ensures a tender, moist crumb without any eggs.

Can I use whole wheat flour?

You can replace up to half of the all-purpose flour with whole wheat flour for a heartier texture. The loaf may be slightly denser.

What kind of non-dairy milk works best?

Almond, soy, oat, or coconut milk all work well. Just make sure it’s unsweetened and unflavored.

Can I skip the vinegar?

Vinegar helps activate the baking soda and improves the cake’s rise. You can substitute with lemon juice if needed.

How thick should the glaze be?

The glaze should be pourable but not watery. Adjust with more sugar or milk to get the desired consistency.

Can I add fruit?

Yes, chopped dried cherries, raspberries, or banana slices can be folded into the batter for a fruity variation.

What’s the best oil to use?

Use a neutral-flavored oil like canola, sunflower, or light olive oil for best results.

Can I make this recipe refined sugar-free?

Yes, substitute coconut sugar in the batter and use a glaze made with maple syrup or skip the glaze altogether.

Why did my loaf sink in the middle?

Overmixing the batter, underbaking, or opening the oven door too early can cause the loaf to sink. Be sure to follow timing and temperature guidelines closely.

Can I double the recipe?

Yes, you can double it and bake in two loaf pans or a 9×13-inch pan. Adjust baking time accordingly.

Conclusion

This vegan chocolate loaf with spiced glaze is proof that plant-based baking can be just as indulgent and flavorful as any traditional dessert. With its moist, chocolate-rich crumb and beautifully fragrant glaze, it’s a versatile and crowd-pleasing treat that works for both everyday snacking and special occasions. Once you try it, it’s bound to become a regular in your baking rotation.