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–+ servings
DOUBLE CHOCOLATE LOAF CAKE

Irresistibly Moist Double Chocolate Loaf Cake That's Eggless

This Double Chocolate Loaf Cake is a moist, eggless treat that satisfies chocolate cravings and is perfect for any gathering.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup milk can substitute with any dairy-free milk for vegan option
  • 1 tablespoon white vinegar can substitute with lemon juice
  • 1 cup light brown sugar granulated sugar is a possible substitute
  • 1/2 cup vegetable oil neutral oils like sunflower work well
  • 1 teaspoon vanilla extract consider almond extract for a different twist
  • 1 teaspoon instant coffee granules can be omitted if preferred
  • 1/2 cup natural cocoa powder Dutch-processed cocoa can alter flavor slightly
  • 1 1/2 cups all-purpose flour can replace 1:1 with gluten-free blend
  • 1 teaspoon baking soda measuring accurately is key for a good rise
  • 1/4 teaspoon salt enhances all flavors
  • 1 cup warm water can substitute with hot brewed coffee for richness
  • 1/2 cup chocolate chips can substitute with dairy-free chocolate for vegan option
For the Ganache
  • 1 cup dark chocolate use dairy-free chocolate to keep it vegan
  • 1/2 cup whipping cream substitute with non-dairy cream if needed

Equipment

  • 8-inch loaf pan
  • mixing bowl
  • Whisk
  • Spatula
  • Cooling Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease an 8-inch loaf pan with vegetable oil and line the bottom with parchment paper.
  3. Combine your choice of milk with white vinegar and let sit for about 15 minutes until it thickens slightly.
  4. Whisk together the curdled milk, light brown sugar, vegetable oil, and vanilla extract until smooth.
  5. Stir in the natural cocoa powder and instant coffee granules until well combined.
  6. Sift together the all-purpose flour, baking soda, and salt in a separate bowl, then add this dry mixture into the wet ingredients.
  7. Gently add the warm water to the batter, mix until smooth.
  8. Pour the batter into the prepared loaf pan and bake for 45-50 minutes.
  9. Cool the cake in the pan for 10-15 minutes before transferring to a cooling rack.
  10. Melt the dark chocolate and whipping cream together until smooth, then let cool before pouring over the cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gCalcium: 2mgIron: 8mg

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze tightly wrapped for up to 3 months.

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