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.
Chocolate Yogurt Loaf
Ingredients
- 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
InstructionsÂ
- Preheat the oven to 350 F. Grease a 9Ă—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
Video
Notes
More Healthy Snack Ideas
What is the icing made with?
So I just made this recipe. I didn’t have a loaf pan so I used a muffin tin. This recipe made 12 large fluffy muffins, and they taste yummy. I added a little more milk than the recipe called for because the batter was a little dry. So play that by ear. I used a combo of yogurt, milk and avocado oil and I didn’t use peanut butter. I also didn’t make any frosting, but they didn’t need it. I will definitely be using this recipe often.
Incredible recipe. Cooked it this time with only .5 cup sugar, in an 8Ă—8 pan at 190C for 18 mins. Perfect.
How do you make the frosting
Feb.22/25
Made this loaf today. While it was cooling it shrunk Abit in the centre.I didn’t frost it.So good,moist and very rich.
Delicious!! But I do have a question. Yours looks like it has an icing. Am I missing an icing?
Mine didn’t look like that- it was all one color
So glad you liked it! This is topped with the chocolate cream cheese frosting linked in the post 🙂