This Gluten-Free Vegan Chocolate Bread is super moist, perfectly chocolatey and is great for breakfast, a snack or dessert! It comes together in one bowl and is refined sugar free too.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients in a mixing bowl - use a measuring jug to measure out the plant-based milk.
- Transfer the mixture into a one-pound loaf tin.
Tip: Line the tin with greased baking paper to make it easier to remove the bread afterwards.
- Scatter over more chocolate chips to decorate, if desired.
- Bake in the oven for around 45 minutes, until an inserted skewer comes out clean.
- Leave to cool down on a cooling rack before putting it away to store, to make sure it doesn't get soggy!
How long does this Chocolate Bread keep for?
It keeps well covered in the fridge for up to a few days.
Substitutions you can make
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can replace the ground almonds (almond meal/almond flour) with ground walnuts.
- For a nut-free version: replace the ground almonds (almond meal/almond flour) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds, and use a nut-free plant-based milk.
- You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.
- You can omit the chocolate chips.
- For a refined sugar free version, omit the chocolate chips or use refined sugar free chocolate chips or chunks.
More gluten-free vegan quick-bread recipes
- Gluten-Free Vegan Bread
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Apple Bread
- Gluten-Free Vegan Zucchini Bread
- Gluten-Free Vegan Seeded Buckwheat Bread
- Gluten-Free Vegan Irish Soda Bread
- Gluten-Free Vegan Cornbread
- Gluten-Free Vegan Carrot Bread
- Gluten-Free Vegan Orange Bread
- Gluten-Free Vegan Orange Poppy Seed Bread
- Gluten-Free Vegan Cranberry Bread
If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Chocolate Bread
This Gluten-Free Vegan Chocolate Bread is super moist, perfectly chocolatey and is great for breakfast, a snack or dessert! It comes together in one bowl and is refined sugar free too.
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Servings: 10
Calories: 286kcal
Ingredients
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 12 tablespoons maple syrup (or sub any other sweetener)
- 1 tablespoon apple cider vinegar * (ensure gluten-free if necessary)
- Pinch salt
- 250 ml (1 cup) unsweetened almond milk (or any plant-based milk)
- 150 g (1 ¼ cup) ground almonds (almond meal) **
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 50 g (½ cup) cocoa powder
- 50 g (⅓ cup) dark chocolate chips *** (ensure vegan/gluten-free if necessary)
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
- Once melted, add the maple syrup, vinegar, salt, milk and ground almonds to the same bowl.
- Sift in the flour, baking powder, bicarbonate of soda and cocoa powder.
- Mix well, adding a splash more milk if it's looking too dry.
- Add the chocolate chips and fold in gently.
- Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).
- Scatter over more chocolate chips to decorate, if desired.
- Bake in the oven for around 45 minutes until risen and an inserted skewer comes out clean.
- Once out the oven, leave to cool on a wire rack before slicing.
- Keeps covered in the fridge for up to a few days.
Notes
*The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the bread fluffy. If you can't get hold of vinegar, replace it with 1 tablespoon of lemon juice.
**You can alternatively use almond flour.
***Use refined sugar free chocolate chips for a refined sugar free version.
Nutrition Facts
Gluten-Free Vegan Chocolate Bread
Amount Per Serving
Calories 286
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g35%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 0.1mg0%
Sodium 71mg3%
Potassium 183mg5%
Carbohydrates 35g12%
Fiber 5g20%
Sugar 17g19%
Protein 6g12%
Vitamin A 1IU0%
Vitamin C 0.03mg0%
Calcium 129mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
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simon
A very easy to make cake, that is truely wonderful. thank you.
Rhian Williams
Thank you so much, so happy to hear that!
Amanda
Do you have a suggestion to make this grain free? I’ve recently seen that tigernut flour is better in baking than cassava flour. Do you think either of those might be good options?
Rhian Williams
Thank you for your question! Chickpea flour could work, but I can't be sure as I haven't tested it that way. I'm not sure about tiger nut flour or cassava flour, sorry. Would love to hear how you get on if you try anything though. I do have a grain-free chocolate cake recipe on my blog already, so might be better to use that recipe instead! https://www.rhiansrecipes.com/gluten-free-vegan-chocolate-torte/
Ghislaine
I have substituted the almond flour with oat flour and it’s a bit dry. What should I do differently ? E.g add more milk or cook it for less time ?
Rhian Williams
Thank you for your feedback! Unfortunately this recipe won't work if you replace almond flour with oat flour. The gluten-free flour can be replaced with oat flour, but the almond flour needs to be replaced with something like ground walnuts, ground sunflower seeds, or a fifth of the amount coconut flour. I hope that helps!
Ghislaine
I have now used the almond flour and it’s indeed moist. However, it doesn’t hold together and crumbles. Any idea why ?
Rhian Williams
Hi - I'm sorry to hear that, what type of gluten-free flour did you use?
Ghislaine
PS: I let it cool for a day before slicing.
Ghislaine
I sub the gluten fee flour with spelt flour. Does it make a difference ?
Rhian Williams
No that won't make a difference! Did you make any other substitutions?
Ghislaine
No, I didn’t make any other substitution.
Rhian Williams
What type of gluten-free flour did you use?