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.
Trending now: Overnight Oats – 15 flavors
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
Instructions
- 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
Video
Notes
More Healthy Snack Ideas
Hi, are the pictures of the yogurt made with ALL yogurt or with some fat? Also, will real dairy yogurt work? Loaf looks chocolicious:)
The photos are of the oil free version. Feel free to use your favorite yogurt of choice, or you can also sub mashed sweet potato or pumpkin.
Hey Katie, I love all your recipes! They’re always so do-able and tasty!
For this recipe, is it okay to sub the sugar with date syrup? I tend to avoid granulated sugar (unrefined ones too), so would love a more natural alternative if possible.
Unfortunately we haven’t tried so don’t have a way of knowing. You would probably have to make some other modifications if using a liquid sweetener because that changes the composition of a recipe.
I made with gf flour and it turned our great. I used yogurt and oil and the chocolate chips were fun in the slices. I didn’t frost it but it would have made it better! It was a delicious birthday treat! Next time I’m trying oat flour….
Thank you so much for trying it!
Looks so yummy–what is it frosted with?
Thanks
It’s the healthy chocolate frosting recipe, linked in the post 🙂
I hate being “one of those” but, um, is it possible to use almond flour in place of the other flours? I’m so dying to try this!!!!!
There’s no way to know unless you try. If you experiment, be sure to report back! Or maybe experiment with baking the keto cake in a loaf pan? https://lett-trim.today/keto-cake-recipe/%3C/a%3E%3C/p%3E
This looks similar to your oil free chocolate cake recipe, which I do love! https://lett-trim.today/oil-free-chocolate-cake/%3C/a%3E%3C/p%3E
Can you tell me the difference and why I would use one over the other?
They have similar ingredients but in different quantities. The biggest thing would be if you want a cake that’s baked in an 8×8 or if you want a loaf.
Does it have to be plain yogurt or would vanilla work?
If using vanilla yogurt, you’d probably just want to omit the vanilla extract in the recipe.
Ooooh yummy.
there is much more sugar in flavored yogurts…stick with plain
My favorite chocolate dessert ever!
I made this last night – the peanut butter version. Turned out well but it did take a full hour to bake. Thanks for the recipe!
Thank you so much for trying it!
I actually really liked this. I used spelt flour and cocoa nibs instead of the non optional 😉 chocolate chips and it worked out well, even without the frosting. Oh and I also added a swig of rum, of course (it’s a German thing to always add rum or rum extract to chocolate cakes).
Your version sounds amazing!
How long should the cake cook if it is in a 8 X 8 pan? The recipe provides for 40 minutes at 350 degrees. Thanks!