I don't know about you but I'm a big chocolate fan and I believe there's nothing better than wrapping myself in a cozy blanket with a cup of coffee, a good book and some form chocolate treat. This Chocolate Loaf is moist, fluffy and not too sweet. For me it is definitely one of those baked goods that I just can't stop eating, I think that only shows how yummy it is. The recipe uses simple and minimal amount of ingredients so it is super easy to make, relatively quick and foolproof.
This recipe came to life super spontaneously, because I just wanted to bake something new using chocolate, but I was getting bored of making chocolate muffins. So I decided to take my muffin recipe, change it up a bit and make it in a loaf pan. This just proves that sometimes you just have to trust yourself, go with the flow and see where it takes you!
For the batter:
1 cup 1/2 cup flour
2 tbsp cocoa powder
10g baking powder
1/2 cup white cane sugar
4 tbsp neutral oil / melted vegan butter
1 cup unsweetened plant-based milk of your choice
For the frosting:
45g 50% dark chocolate
2 tbsp refined coconut oil
3 tbsp agave / maple syrup
Instructions:
In a mixing bowl mix together the dry ingredients first (flour, cocoa powder, baking powder and sugar). Then add the neutral oil and plant-based milk and mix again, but just until the flour is all incorporated, making sure to not overmix.
Pour the batter into a lined loaf pan and spread it out evenly using a spatula.
Bake for 30 minutes!
During the last 10 minutes of the baking time start making the chocolate frosting. Over a double boiler melt the dark chocolate, refined coconut oil and agave or maple syrup, stirring continuously!
Once the 30 minutes of baking time is up, take the chocolate loaf out of the oven and spread the frosting on top, making sure to spread it out evenly.
Let your chocolate loaf cool completely before slicing it!
Did you make this recipe? Don't forget to tag me on Instagram!
Comentarios