Vegan Chocolate Loaf Cake (Small Batch)

by Dorothy Reinhold on March 21, 2021

Print This Post Print This Post Vegan Chocolate Loaf Cake is a deep, rich, moist, soft cake, just the right size for a few pieces for you and a few to share. You won't miss the eggs, butter or milk, I promise.

Vegan Chocolate Loaf Cake is a deep, rich, moist, soft cake, just the right size for a few pieces for you and a few to share. You won’t miss the eggs, butter or milk, I promise.

This small-batch cake is easy and delicious, which is pretty much all you need, except it’s also plant-based, which makes it vegan. No eggs, butter or milk were harmed in the baking of this Vegan Chocolate Loaf Cake.

So that makes it a double-win! 

I’m definitely a flexible eater and cook. Some days I live for butter and eggs, and other days I clean it up by making vegan recipes on the stove and in the oven. It works for us, and I’ll bet flexible eating describes the way a lot of you do your meals, too.

In this recipe, you can absolutely get away with no butter, milk or eggs. If I hadn’t told you, you might not have even guessed it doesn’t have them. So let’s embrace this vegan cake for the delight that it is.

How to make Vegan Chocolate Loaf Cake

Ingredients for Vegan Chocolate Loaf Cake on ShockinglyDelicious.comGather your ingredients. In this case the baking soda paired with the vinegar (an acid), will provide the lift that an egg or 2 ordinarily would. We’re amping up the chocolate flavor with some coffee, and a very light-flavored olive oil stands in nicely for butter. It’s all good!

Mix the dry ingredients in a bowl, by hand. Pour in the wet ingredients, and then mix gently by hand. There’s no need for an electric mixer for this cake, and it only takes a bowl, a whisk and a 2-cup measure. I love minimizing dishes!

Line the loaf pan with parchment leaving overhang on 2 edges to use as handlesWe’re lining the non-stick loaf pan with parchment paper and leaving 2 sides protruding to use as handles. When the cake has cooled a bit, we’ll use the parchment to easily tug it out of the pan (see above) and place it on a wire rack to cool completely. 

Vegan Chocolate Loaf Cake recipe on ShockinglyDelicious.comI prefer not to frost it because it make it more versatile. I eat it with fresh berries, or maybe a dollop of whipped cream or even a tiny scoop of vegan vanilla ice cream. But frost it if you feel you must!

Easy Vegan Chocolate Loaf Cake on

Look at that beautiful crumb!

Vegan Chocolate Loaf Cake

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 2 hours

Yield: Serves 6-8

Vegan Chocolate Loaf Cake

Vegan Chocolate Loaf Cake is a deep, rich, moist, soft cake, just the right size for a few pieces for you and a few to share. You won't miss the eggs, butter or milk, I promise.


  • 1 1/2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (light or dark, whatever you have)
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3-4 tablespoons mini chocolate chips (optional but recommended)
  • 1/3 cup extra light flavored olive oil (or another flavorless oil such as grapeseed or vegetable oil, or melted coconut oil)
  • 1/3 cup strong coffee
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon red wine vinegar (or white vinegar; not balsamic, it is too strong)
  • Garnish: fresh berries, whipped cream, or a scoop of ice cream!


  1. Heat the oven to 350ºF. Line a 9- by 5-inch loaf pan (I used a metal pan) with parchment paper and allow the 2 long sides of the paper to protrude up (this will be your handle for later). Set pan aside.
  2. In a medium bowl, add flour, white sugar, brown sugar, cocoa powder, baking soda, salt and chips (if using). By hand, whisk until mixed. Set aside.
  3. In a 2-cup measure, add olive oil (up to the 1/3-cup mark), coffee (up to the 2/3-cup mark), water (up to the 1 2/3-cup mark), vanilla and vinegar. Stir briskly until combined. Then pour the liquid into the dry mixture, and stir or whisk just until combined. This will only take a couple of turns of the whisk or spoon. If you beat it too long or vigorously, you risk making a tough cake because you will develop the gluten (which you don't want to do).
  4. Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Let cool in the pan for 10-15 minutes, then use the protruding parchment "handles" to life the cake easily out of the pan and place it on a wire rack. Cool completely. (If you leave it in the pan to cool completely, the condensation that naturally forms may make the loaf wet on the bottom and sides.)
  5. You may frost the cake if you like, but I prefer it naked. I like to toss on a few fresh berries or even a tiny scoop of vegan vanilla ice cream if I am feeling decadent.
  6. Serves 6-8, depending on how thick you cut the slices.


Recipe source: Dorothy Reinhold | Shockingly Delicious

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{ 25 comments… read them below or add one }

Carole from Carole's Chatter July 12, 2021 at 3:19 pm

Managed to pin it this time. Cheers


Carole from Carole's Chatter July 8, 2021 at 6:33 pm

Having trouble pinning – will try again later. Cheers


Sue Lau March 30, 2021 at 8:15 am

The black and tan coffee sounds interesting. You’re right about keeping it more simple with less frosting. At most, I would only do a coffee glaze. Perfect for an afternoon tea.


Patricia @ Grab a Plate March 25, 2021 at 8:23 pm

Okay. I love this, and I also love the small batch option — my husband isn’t much of a chocolate guy (I know, right?!). Perfect and alllll mine!


Dorothy Reinhold March 25, 2021 at 10:50 pm

I really think small batch is the way to go, unless you must feed an army. Mostly we just want a small piece of something, and we don’t want a huge cake confronting us on the counter, do we?


Cathy March 23, 2021 at 12:58 pm

Love the addition of coffee!


Beth March 23, 2021 at 11:09 am

Yummy! My daughter and I are going to love this recipe! Can’t wait to give this a try! So excited!


susan | the wimpy vegetarian March 23, 2021 at 10:32 am

I absolutely must try this cake. I’m having to go dairy-free and this cake looks incredibly moist and delicious!


Nikki @ Nik Snacks March 23, 2021 at 9:05 am

I just *knew* there was going to be a secret ingredient that I don’t have on hand…. but NOPE! I’ve got everything, even the Black & Tan coffee! I’ve not opened that one yet! Thank you for the inspiration, Dorothy!


Dorothy Reinhold March 23, 2021 at 3:41 pm

I think this is truly a pantry recipe!


Jen March 23, 2021 at 7:38 am

Small batch sweets are so much easier for me because I tend to want to over indulge, especially when they’re this delicious!! So glad I decided to give this a try. I’m not vegan but I would definitely make this again.


Dorothy Reinhold March 23, 2021 at 3:42 pm

So glad to hear you liked it!


Kathryn March 23, 2021 at 6:36 am

This was the perfect snack cake for a chocolate fix! We loved it with a little peanut butter smeared on top, too!


Dorothy Reinhold March 23, 2021 at 3:42 pm

Oh, THAT’S a good idea!


Inger @ Art of Natural Liivng March 23, 2021 at 5:00 am

Love the combo of chocolate and strawberrry!


Jennifer March 23, 2021 at 4:45 am

Oh this looks fantastic! I never knew you could make recipes like this without butter and eggs


Dorothy Reinhold March 23, 2021 at 3:43 pm

Yep! Mild flavored extra virgin olive oil is a good stand-in for butter, and as long as you have baking soda and an acid (in this case the vinegar), you will have leavening!


Erin | Dinners,Dishes and Dessert March 22, 2021 at 11:28 pm

This Loaf Cake is seriously making me hungry!


Vikki March 22, 2021 at 10:26 pm

So moist and delicious, my family loved this cake!


Jill Baird March 22, 2021 at 8:37 pm

Dorothy, This looks amazing! So thick and fudgy and rich. Thanks again for another great vegan recipe!


Cindy March 22, 2021 at 7:18 pm

A vegan version of chocolate cake is a win win!


Hezzi-D March 22, 2021 at 6:42 pm

These sound delicious! Mini chocolate loaves are the perfect sweet treat.


Karen March 22, 2021 at 6:18 pm

This sounds wonderful! I love that parchment paper “handles” trick too.


Dorothy Reinhold March 23, 2021 at 3:44 pm

Isn’t it the best? I am using it for every baked thing I make now. Easy peasy.


Wendy Klik March 22, 2021 at 3:30 pm

I love small batch recipes and I am always happy for a good vegan recipe for when I have guests who choose this lifestyle. Thanks.


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