Gluten-Free Vegan Chocolate Chip Bread

This Gluten-Free Vegan Chocolate Chip Bread is soft, fluffy and studded with sweet chocolate chips. It's easy to make, comes together in one bowl, and is refined sugar free too. It's great for dessert, breakfast, brunch or a snack!

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.

Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based milk!

• Transfer the batter into a one-pound loaf tin.

Tip: Make sure to line the loaf tin with greased baking paper - this will make removing the bread from the tin so much easier!

• Scatter over more chocolate chips to decorate, if desired.

• Bake in the oven for 45 minutes.

• Transfer to a wire rack to cool.

• Leave to cool before slicing.

Substitutions you can make to this recipe

• 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.
• 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 replace the chocolate chips with chocolate chunks.
• For a refined sugar free version: you can use refined sugar free chocolate.

Flavour substitutions you can make

• You can add some orange zest, orange extract or orange blossom water.
• You can add some desiccated coconut.
• You can sprinkle over some flaked almonds or coconut flakes before baking.
• You can add some almond extract.

How long does this bread keep for?

It's best eaten on the day it's made, but keeps covered in the fridge for up to a few days. 

More gluten-free vegan sweet bread recipes

• Gluten-Free Vegan Orange Poppy Seed Bread
• Gluten-Free Vegan Pumpkin Bread
• Gluten-Free Vegan Zucchini Bread
• Gluten-Free Vegan Apple Bread
• Gluten-Free Vegan Carrot Bread
• Gluten-Free Vegan Lemon Bread
• Gluten-Free Vegan Chocolate 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 Chip Bread

This Gluten-Free Vegan Chocolate Chip Bread is soft, fluffy and studded with sweet chocolate chips.

5 from 1 vote

Print Pin Rate

Course: Bread, Breakfast, Dessert

Cuisine: American

Keyword: gluten-free chocolate chip bread, gluten-free vegan chocolate chip bread, vegan chocolate chip bread

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 10 slices

Calories: 275kcal

Author: Rhian Williams

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Ingredients

• ▢ 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
• ▢ 1 tablespoon apple cider vinegar * (ensure gluten-free if necessary)
• ▢ 8 tablespoons maple syrup (or sub any other sweetener)
• ▢ 1 teaspoon vanilla extract
• ▢ Pinch salt to taste
• ▢ 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)
• ▢ 90 g (½ 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 milk to the same bowl with the vinegar, maple syrup, vanilla, salt and ground almonds.
• Sift in the flour, baking powder and bicarbonate of soda.
• Mix well, adding a tiny 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 golden brown, and an inserted skewer comes out clean.
• Leave to cool on a wire rack before slicing.
• Keeps well covered in the fridge for up to a few days.

Notes

*The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the bread fluffy. If you don't want to use vinegar, replace with 2 tablespoons lemon juice instead.

**You can alternatively use almond flour.

***To keep it refined sugar free, you can use refined sugar free dark chocolate chips or chunks.

Nutrition Facts

Gluten-Free Vegan Chocolate Chip Bread

Amount Per Serving

Calories 275 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 8g40%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 0.1mg0%

Sodium 66mg3%

Potassium 115mg3%

Carbohydrates 29g10%

Fiber 3g12%

Sugar 14g16%

Protein 5g10%

Vitamin A 1IU0%

Vitamin C 0.04mg0%

Calcium 119mg12%

Iron 1mg6%

* 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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