I made this loaf in muffin form a little while back because I was bringing them to a Thanksgiving dinner party and they turned out so well that I just had to make it again! I ended up making it in loaf form this time though because it’s been a while since I’ve taken my loaf pan out of it’s kitchen cupboard…as a matter of fact, it was in there so long that I felt as though I was reuniting with an old friend when I took it out.
Anyways, as I saying, I brought this loaf in muffin form to a Thanksgiving dinner because my cousin really wanted something chocolatey for dessert. I guess by now he was tired of all the pumpkin goodies he’s been having from all the family gatherings he’s been at. To be honest, I still wanted to bring a pumpkin based treat because that’s what I think of when I think of Thanksgiving but I’m glad that I ended up listening to him because there were far too many pumpkin based deliciousness at the party already. Plus, the fact that it was the only chocolate dessert there made it a huge hit! 🙂
I mean come on, how could you resist this chocolatey batter?
Ingredients (makes 1 loaf)
1 cup almond milk (feel free to use regular milk if you like)
1/3 cup coconut oil (melted butter/margarine or vegetable oil may work as well)
1 egg (or 1 tablespoon ground flax + 3 tablespoons water)
1/3 cup coconut sugar (white sugar will work as well)
1/2 teaspoon vanilla
1 3/4 cup flour (I used whole wheat)
1 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons cocoa powder
1 cup (vegan) chocolate chips
- In a large bowl, whisk the milk, sugar, coconut oil, egg/flax egg, and vanilla together.
Sift in the flour, baking powder, baking soda, and cocoa powder. Mix until just incorporated.
Fold in 2/3 cup of chocolate chips into the batter. Pour the batter into your loaf pan
Top your loaf with your remaining 1/3 cup of chocolate chips.
Bake at 375F for 45-50 minutes until a toothpick comes out clean when inserted into the middle of the loaf.