Chocolate Loaf – Dairy, Egg & Nut Free Recipe

Name: Chocolate Loaf – Dairy, Egg & Nut Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Soy Milk (or Any Other Milk); 1/2 Tablespoons Vinegar; 1/2 cups Margarine (I Used Dairy Free); 1/4 cups Semisweet Chocolate Chips (I Used Dairy Free); 1/2 cups Cocoa Powder, Sifted; 1 Tablespoon Instant Coffee Granules; 3/4 cups Water; 1 cup Granulated Sugar; 1 cup Brown Sugar, Firmly Packed; 1/2 cups Unsweetened Applesauce; 2 teaspoons Vanilla Extract; 2 cups All-purpose Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt

Servings: persons

1/2 cups Soy Milk (or Any Other Milk)
1/2 Tablespoons Vinegar
1/2 cups Margarine (I Used Dairy Free)
1/4 cups Semisweet Chocolate Chips (I Used Dairy Free)
1/2 cups Cocoa Powder, Sifted
1 Tablespoon Instant Coffee Granules
3/4 cups Water
1 cup Granulated Sugar
1 cup Brown Sugar, Firmly Packed
1/2 cups Unsweetened Applesauce
2 teaspoons Vanilla Extract
2 cups All-purpose Flour
1 teaspoon Baking Soda
1/2 teaspoons Salt

1
Preheat oven to 350u00b0F. Grease two 8-inch loaf pans with dairy-free cooking spray and set aside.
2
In a glass cup, combine soy milk and vinegar. Set aside. In a medium size bowl, place dairy-free margarine and chocolate chips, and heat in microwave at 20-second intervals until melted. Stir until smooth. Pour into the bowl of a stand mixer and sift in cocoa powder. Stir until well incorporated.
3
Combine instant coffee granules with water and add to the chocolate mixture. Add sugars, applesauce, soy milk mixture and vanilla. Beat on medium speed until smooth.
4
In a large bowl, sift flour, baking soda and salt. Add to wet ingredients and stir until just combined. Do not overmix.
5
Pour into prepared loaf pans and bake for 50 to 60 minutes or until a toothpick inserted in the centre comes out clean. Let cool in pan for 10 minutes then transfer to a wire rack to cool completely.

745

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cups Soy Milk (or Any Other Milk), 1/2 Tablespoons Vinegar, 1/2 cups Margarine (I Used Dairy Free), 1/4 cups Semisweet Chocolate Chips (I Used Dairy Free), and more.

Yes, Chocolate Loaf – Dairy, Egg & Nut Free falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Loaf – Dairy, Egg & Nut Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions