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+ servings
Partially-sliced loaf of Vegan Chocolate Bread.
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5 from 1 vote

Easy Vegan Chocolate Bread

This Easy Vegan Chocolate Bread is a rich + decadent sweet indulge for any season. It’s perfectly sweet and moist, a balance between soft and crunchy, and 100% delicious with the perfect amounts of the Superfood of all Superfoods----Cacao Nibs + Cacao Powder.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast, Brunch, Dessert
Keyword: baked, bread, breakfast, brunch, cacao, cake, chocolate, classic, dairy-free, dessert, easy, fall recipe, fluffy, gluten-free, healthy, healthy bowl, holidays, homemade, indulge, loaf, plant-based, recipe, snack, soft, superfoods, sweet, traditional, vegan
Servings: 8 servings
Calories: 414kcal
Author: Shanika

Ingredients

BREAD:

  • ½ cup Navitas Organics OrganicCacao Powder (See Notes!)
  • 1 cup Navitas Organics Sweet Nibs (See Notes!)
  • 1 cup chocolate chips, unsweetened
  • 2 cups All-Purpose Flour 
  • 2 tsps baking powder
  • ½ teaspoon baking soda
  • pinch of sea salt
  • 1 teaspoon cinnamon 
  • ½ cup organic brown sugar 
  • 1 teaspoon vanilla extract
  • ¾ cup Almond milk + 1 teaspoon AppleCider Vinegar 
  • ¼ cup coconut oil  (See Notes!)
  • ¼ cup Agave  (See Notes!)

OPTIONAL TOPPING:

  • Additional Navitas Organics Sweet Nibs

Instructions

TO MAKE THE BREAD:

  • Preheat your oven to 375 degreesFahrenheit and line a loaf pan with parchment paper and lightly grease it using vegan butter or coconut oil.
  • In a large bowl, combine the oil, Agave, vanilla, and Almond milk-AVC mixture, whisking them together until well combined.
  • Next, stir in flour, cacao powder, baking powder, baking soda, organic brown sugar, cinnamon, and sea salt and mix until well incorporated! Fold in sweet nibs + chocolate chips. **NOTE: DO NOT OVER-MIX!**
  • Pour batter in the prepared loaf pan (evenly spreading it out) and sprinkle with additional cacao nibs.
  • Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. **NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through. **
  • Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
  • Once cooled, slice and enjoy!

Notes

  • STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days and if needed, it can be frozen for up to 3 months. Just ensure that your bread cools completely before placing it in the refrigerator or freezer (stored in a freezer safe ziploc).
  • CACAO: You can purchase the Navitas Organic's Cacao Powder + Cacao Sweet Nibs via the links.
  • SWEETENER: If you choose to opt out of Agave, you can always substitute with pure maple syrup or Date syrup as well.
  • GLUTEN-FREE VERSION: To make this bread GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
  • OIL: Instead of vegan butter, you can also use coconut oil or vegetable oil, if preferred.

Nutrition

Calories: 414kcal | Carbohydrates: 52g | Protein: 8g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 214mg | Potassium: 239mg | Fiber: 10g | Sugar: 20g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 5mg