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.
2heaped teaspoons (2heaped teaspoons )baking powder(ensure gluten-free if necessary)
¼teaspoon(¼teaspoon)bicarbonate of soda (baking soda)
50g(½cup)cocoa powder
50g(⅓cup)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.