Vegan Double Chocolate Loaf Cake

Cake

• 2 cups (240 g) all-purpose flour
• 2 Tbsp cornstarch
• ⅔ (57g) cup Dutch-process cocoa powder
• 1 tsp espresso powder (optional)
• 1 tsp kosher salt
• 1½ tsp baking powder
• ½ tsp baking soda
• 1¼ cup (250g) granulated sugar
• ⅔ cup (160mL) neutral oil
• ½ cup (125mL) unsweetened nondairy milk
• 1 tsp apple cider vinegar
• 2½ tsp vanilla extract
• ¼ cup (63g) unsweetened applesauce
• ¾ cup vegan chocolate chips + more for sprinkling on top

Optional Chocolate Glaze

• 2 cups confectioners’ sugar
• 2 Tbsp cocoa powder
• 1 Tbsp vegan butter, softened
• ½ tsp vanilla
• 2–4 Tbsp unsweetened nondairy milk

Cake

Preheat oven to 325°F. Prepare a Naturals® 1.5 Pound Loaf Pan with baking spray and line with parchment paper, leaving an overhang on the long sides.

In a liquid measuring cup, combine the nondairy milk and apple cider vinegar. Let stand for 5–10 minutes to create a vegan buttermilk.

In a large bowl, whisk together the sugar, oil, vanilla, and applesauce until well combined. In a separate bowl, whisk together the flour, cornstarch, cocoa powder, espresso powder, salt, baking powder, and baking soda.

Add one-third of the dry ingredients to the wet ingredients and mix just until combined. Stir in half of the vegan buttermilk. Repeat with another third of the dry ingredients and the remaining buttermilk, then add the remaining dry ingredients and mix just until no dry streaks remain. Fold in the chocolate chips.

Pour the batter into the prepared loaf pan and spread evenly. If desired, sprinkle additional chocolate chips over the top.

Bake for 80–85 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Allow the loaf to cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing.

Optional Glaze

Mix dry ingredients, add butter and vanilla, then milk until smooth. Pour over cooled loaf cake and allow to set slightly before slicing.