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Thumbnail image of loaf cake sitting on a white countertop

Vegan Chocolate Loaf Cake

Light and fluffy chocolate loaf topped with dairy-free ganache.

Course Dessert
Cuisine vegan
Keyword vegan chocolate loaf cake
Prep Time 20 minutes
Cook Time 40 minutes
Chill time (for the ganache) 1 hour
Servings 8 slices
Calories 406 kcal


  • 250 ml Soy milk (1 cup)
  • 2 Teaspoons Apple cider vinegar (sub for white vinegar or lemon juice)
  • 150 g Vegan butter or margarine (~½ cup + 2 tablespoons)
  • ½ Teaspoon Instant coffee granules or espresso powder (optional, this works to intensify the chocolate flavour and you won't taste the coffee at all)
  • 250 g Self-raising flour (~2 cups)
  • ½ Teaspoon Baking soda
  • 3 Tablespoons Cocoa powder
  • 180 g Caster sugar (¾ cup)

For the ganache:

  • 150 g Semi-sweet chocolate* (5oz)
  • 60 ml Soy milk (¼ cup)

To top:

  • Handful of Vegan chocolate chips or buttons


  1. Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line a 2lb loaf tin with baking paper.

  2. Mix the soy milk and apple cider vinegar together and set aside. This will be your vegan buttermilk.

  3. Melt the butter in a saucepan with the coffee, stirring to make sure it dissolves. Leave to cool for a few minutes.

  4. In a large bowl, mix together the flour, baking soda, cocoa powder and sugar.

  5. Add the vegan buttermilk and melted butter/coffee mixture to the bowl. Mix well until you have a smooth chocolate cake batter, making sure to scrape any dry bits from the bottom of the bowl.

  6. Transfer the batter to your lined loaf tin and bake for 40-45 minutes, or until a toothpick through the centre comes out clean. Let it cool in the tin for 10 minutes then flip it out onto a wire rack and leave it to cool completely.

For the ganache:

  1. While the cake is baking, prepare the ganache. Very finely chop the chocolate and add it to a heatproof bowl with the soy milk.

  2. Place the heatproof bowl over a saucepan of boiling water, so that it sits on the rim and doesn't touch the water.

  3. Turn the heat to medium-low and gently stir until the chocolate has completely melted.

  4. Remove the bowl from the saucepan and leave the ganache to sit at room temperature for 1 hour. It should be thick and spreadable by then but if not, pop it in the fridge for a while until it is.

  5. Spread a thick layer of chocolate ganache over your cooled chocolate loaf. Top with vegan chocolate chips or buttons.

  6. Let the cake sit at room temperature until the ganache has fully set, then cut into slices and enjoy!

Recipe Notes

  • *Use a semi-sweet chocolate with cocoa content of around 45%. If higher, the ganache may split. I recommend Lovett's.
  • Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Vegan Chocolate Loaf Cake
Amount Per Serving (1 slice)
Calories 406 Calories from Fat 153
% Daily Value*
Fat 17g26%
Sodium 55mg2%
Carbohydrates 56g19%
Fiber 3g13%
Sugar 34g38%
Protein 5g10%
* All values are an estimate only and will vary depending on the food brands used.