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
Hi! When you say its best the next day – should I refrigerate overnight or leave it outside? Thanks so much!!
I made with peanut butter, oat flour, half and half coconut sugar/erythritol, no chocolate chips.
Was really really good. My kids finished the entire loaf. We served with a warmed sauce of blended dates/cocoa/vanilla/milk/peanut butter mix. Delicious.
The loaf had a distinctly sour taste. I’m not sure whether it is intended that way or perhaps it’s the plain Forager yogurt I used. It wasn’t really quite sweet enough as a result even though I added extra chocolate chips. I did sub half the oil for more yogurt and didn’t miss the oil, so if you are fine with strong yogurt flavor that does work well. I’ll stick to the chocolate banana bread, which I’ve made many times and is great.
Hmm, we haven’t tried that yogurt in it so that could definitely be the strong flavor. It shouldn’t have a sour flavor! So glad you like the chocolate banana one 🙂
I just made this! Ah-mazing! I didn’t have the patience to wait for a loaf to bake, so I made it as cupcakes. Baked 15-16 minutes. I got 14 normal size cupcakes. Used 1/3 cup coconut sugar and 1/3 cup Lakanto munkfruit sweetener. Eliminated the oil/peanut butter and used one cup coconut milk yogurt, as suggested. 10 stars!!
I forgot the 5 stars in my review! Too excited about how good it is! Lol!
Thank you so much for such kind words and for trying it 🙂
Made with whole container of yogurt so no peanut butter & regular chocolate chips did not have mini. It was the best vegan cake & so easy. Also baked for 60 minutes
Thank you so much for making it 🙂
Delicious!! I made this with spelt flour, olive oil, kosher salt (same amount), almond milk and regular sized dark chocolate chips. Turned out so tasty!! Thank you!
Thank you so much for making it 🙂
Looks delicious! Where is the frosting recipe?
https://lett-trim.today/chocolate-cream-cheese-frosting/%3C/a%3E 🙂
I know this for cake, but it is also a better “brownie” recipe than any gluten-free brownie recipe I’ve found on the web! It definitely comes out as moist and even a little bit gooey! I’m going to practice using it as a base for a gluten-free, sugar-free red velvet cake. Thank you so much for sharing!
Thank you for this recipe. Can’t wait to try. I have a question; I’m thinking of making this non-vegan and substituting the milk with 2 eggs. Would that work? Thanks!