When I say I’ve got a recipe for you, trust me, I mean it—especially when it comes to chocolate. Forget complicated egg replacers or obscure flours! This is, hands down, the most Easy Vegan Chocolate Bread you will ever attempt. Seriously, it’s a dump-and-mix miracle. I first whipped this up when I was feeling super lazy but had a massive chocolate craving, expecting something dry and sad since it was totally egg-free. Wow, was I wrong! It came out unbelievably moist and rich. It’s the kind of quick bread that tastes like it simmered all day, even though it was in the oven in under 45 minutes. You are going to love how simple this one is!
Why This Easy Vegan Chocolate Bread Recipe Works (E-E-A-T)
When you strip away the eggs and the dairy, you might worry about texture, right? Don’t! This recipe is designed with absolute simplicity in mind, which is why it’s so reliable for beginners. It uses common pantry items that work together beautifully to give you a perfect crumb every single time. Seriously, if you can whisk, you can nail this Easy Vegan Chocolate Bread. We aren’t messing around with complicated techniques here; we are sticking to the tried-and-true chemistry that guarantees success. I feel so much better about sharing vegan baking when I know it’s practically foolproof!
The Magic of Vinegar in Your Easy Vegan Chocolate Bread
This is the secret sauce, my friend—the vinegar! Eggs usually help baked goods rise, but here, we use a perfect little chemical reaction. The white vinegar you add right at the end reacts instantly with the baking soda. It creates all these lovely bubbles that give your bread its lift and structure. It’s basically free, gentle leavening power! That little splash of acid is what keeps your loaf fluffy instead of ending up like a dense hockey puck. Trust me, you can’t even taste it! You can check out some other healthy bread ideas over at our favorite whole grain recipes if you’re feeling adventurous later.
Achieving Moistness in Every Easy Vegan Chocolate Bread Loaf
My other non-negotiable for a good quick bread is moisture. A dry chocolate bread is a sad day. In this recipe, the oil and the water hang out together to keep everything tender. Now, when you mix these wet ingredients into the dry, you’ll notice the batter looks pretty thin—almost watery. Don’t panic and start dumping in extra flour! That thinness is totally normal for this style of loaf. That watery consistency is precisely why your finished Easy Vegan Chocolate Bread stays moist for days, instead of turning crumbly right after cooling.
Gathering Ingredients for Your Easy Vegan Chocolate Bread
Okay, let’s talk supplies! This is the fun part because you probably have most of this stuff already. Seriously, the ingredient list for this Easy Vegan Chocolate Bread is shorter than my grocery list for a standard week. We need the basics to build that chocolate flavor foundation.
First up is our flour (1 1/2 cups) and your sugar (1 cup, granulated works best). Then we hit the chocolate element: 1/3 cup of unsweetened cocoa powder—please make sure it’s unsweetened, or things get weird fast! For lift, grab your baking soda (1 teaspoon) and salt (1/2 teaspoon).
For the wet stuff, keep it simple: 1 cup of water, 1/3 cup of standard vegetable oil—no need for fancy olive oil here—and 1 teaspoon of vanilla extract. Finally, the magic ingredient that activates everything: 1 teaspoon of white vinegar. That’s it! See? I told you this was the easiest recipe ever.
Step-by-Step Instructions for Perfect Easy Vegan Chocolate Bread
Alright, let’s get baking! Since this is such a quick bread, timing your prep work is key. First things first: get your oven humming at 350°F (175°C). While it’s heating up, take a standard loaf pan—the usual size—butter it up nicely, and add a light dusting of flour. This prevents any sticking, especially with such a moist batter. You want that loaf coming out perfectly intact!
If you’re checking out other amazing quick bread recipes, like this one for moist banana bread, you’ll find preparatory steps are always first. With our Easy Vegan Chocolate Bread, we have to work fast once the vinegar hits the soda, so be ready!
Mixing the Dry and Wet Components of Your Easy Vegan Chocolate Bread
Grab a big bowl—seriously, the bigger the better, because we need room to whisk! Toss in all your dry goods: the flour, sugar, cocoa powder, baking soda, and salt. Whisk these together really well until they look uniform in color. This makes sure the leavening agents are evenly distributed. In a separate, smaller bowl, combine your wet ingredients: the water, the vegetable oil, and the vanilla extract. Just give those a quick stir to combine them gently.
The Final Mix and Baking of Your Easy Vegan Chocolate Bread
Now, pour all your wet mixture right into that big bowl of dry stuff. Mix it with a spatula or spoon only until everything is *just* combined. I mean it, stop mixing the second you don’t see streaks of dry flour anymore! Overmixing is the enemy of tender vegan chocolate bread. Now for the quick finale: stir in that white vinegar fast! As soon as it’s integrated—and you might see a tiny bubble or two—pour the thin batter immediately into your prepared loaf pan.
Pop it into the preheated oven for about 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted straight into the center comes out clean, maybe with a few moist crumbs attached, but no wet batter. Let it chill out in the pan for a good 10 minutes before you flip it onto a cooling rack. Patience pays off here if you want a beautiful loaf of Easy Vegan Chocolate Bread!
Tips for Success When Making Easy Vegan Chocolate Bread
Even though this recipe is famously easy, a few tiny tricks will take your Easy Vegan Chocolate Bread from good to absolutely legendary. My top pro tip, straight from the recipe notes, is to amp up the cocoa factor! Before you pour in the wet stuff, stir in about a half-cup of good quality vegan chocolate chips into your dry mixture. They’ll bake right into little pockets of molten chocolate throughout the loaf. Talk about satisfying!
Also, remember that thin batter warning? Don’t doubt it! If you try to thicken it up, you’ll end up overmixing, and that develops the gluten, making your bread tough. We want tenderness! If you’re looking for other ways to incorporate chocolate goodness, you might want to check out my recipe for chocolate zucchini cake for some inspiration.
Finally, once it’s done, resist the urge to slice it right away. Let it cool for that initial 10 minutes in the pan. This lets the structure set up before the final flip. It’s a small step, but it keeps your beautiful loaf of Easy Vegan Chocolate Bread from collapsing when you turn it out!
Storing and Keeping Your Easy Vegan Chocolate Bread Fresh
Listen, I wish this Easy Vegan Chocolate Bread lasted forever, but sadly, it usually doesn’t hang around long enough to find out! The beauty of this recipe—those simple ingredients—means it stays moist naturally. My best tip, straight from the recipe card, is to store your cooled loaf inside an airtight container.
Keep it right there on your counter at room temperature. Seriously, no need to refrigerate this one; that can actually dry it out faster! If you manage to leave any of this delicious bread until day three or four, it should still be beautifully soft and tender when wrapped up properly. Enjoy that residual chocolate flavor!
Variations on This Easy Vegan Chocolate Bread
Now that you’ve mastered the basic loaf, it’s time to play a little! This recipe is such a fantastic base because it pairs so well with little additions. If you’re feeling ambitious after conquering the base recipe, try tossing in some mix-ins during that final quick stir. Walnuts or pecans, roughly chopped, work wonders. They add this lovely, satisfying crunch that contrasts beautifully with the soft, dark crumb.
If you want to lean into a more dessert-like experience—and you absolutely should—a simple glaze is the way to go over plain powdered sugar. I usually whip up a tiny batch of vegan chocolate ganache. It’s just melted vegan chocolate chips stirred with just enough full-fat coconut milk (the thick part from the can!) until it’s glossy. Drizzle that over the top once the bread is completely cool!
You can also play up the spice cabinet! A little pinch of instant coffee powder dissolved into the water before mixing deepens the chocolate flavor immensely—it makes it taste darker and richer, without tasting like coffee at all. Or, try adding a tiny dash of cinnamon or even a bit of espresso powder if you’re feeling brave. Like exploring other fruit-based quick breads? You might enjoy checking out our favorite zucchini bread formula for more veggie-loaded ideas!
Frequently Asked Questions About Easy Vegan Chocolate Bread
It’s totally normal to have a few questions pop up when baking without eggs or dairy, especially when you’re trying a new formula! I’ve gathered up the ones I hear most often from folks who are just starting out with this super simple recipe. Don’t worry, we’ll sort out any confusion!
Can I substitute the vegetable oil in this Easy Vegan Chocolate Bread?
Yes, you absolutely can! Vegetable oil (like canola) is neutral, which is why I love it, but you have options. Melted coconut oil works wonderfully, though it sometimes gives the slightest hint of coconut flavor, which actually pairs nicely with chocolate. You can use an equal amount. Some people try applesauce, but honestly, I’d skip that for this particular recipe. Applesauce adds moisture, sure, but it also adds bulk and sometimes ruins that perfect thin batter consistency we need. Stick to oil or melted coconut oil for the best texture in this Easy Vegan Chocolate Bread.
Why is my bread dense instead of light?
Oh no, the dreaded density! This almost always comes down to one of two things: overmixing or measuring your dry ingredients wrong. Remember how I stressed mixing only until *just* combined? If you mix too much after the flour goes in, you develop the gluten, and that results in a tough, chewy, dense loaf. Also, double-check that baking soda. If you accidentally added too much flour when measuring, or too little baking soda, the chemical reaction won’t have enough power to lift the bread properly. Go back and check those measurements!
What is the best way to frost this vegan chocolate bread?
If you want a truly decadent experience, going beyond a simple dusting is the way to go! If you are looking for a showstopper, you can whip up a quick ganache. Melt about 4 ounces of good vegan chocolate chips with about 1/4 cup of full-fat canned coconut milk—just the thick cream part from the top of the can. Stir until smooth and glossy. Let it cool slightly until it’s thick enough to drizzle nicely over your cooled loaf. For something minimal, though, a dusting of powdered sugar after it has completely cooled is perfect and honors the simplicity of the original recipe. It’s a great way to make clean slices, too!
If you’re interested in some other straightforward baking ideas that skip dairy and eggs, I highly recommend looking through our selection of refined-sugar-free recipes for more inspiration!
Estimated Nutritional Snapshot for Easy Vegan Chocolate Bread
Now, I know some of you health-focused bakers want the scoop on what’s going into your body, even when it comes to a totally satisfying treat like this Easy Vegan Chocolate Bread. I’ve pulled the numbers based on how I usually make it, but please keep in mind these are just estimates!
Baking can be finicky, and depending on the brand of oil or cocoa you use, your numbers might swing a little. This isn’t a strict diet food, but it’s pretty darn balanced for a rich chocolate loaf!
- Serving Size: 1 slice
- Calories: 220
- Fat: 8g (Only 1g Saturated Fat—that’s the good news!)
- Carbohydrates: 36g
- Sugar: 18g (From that lovely granulated sugar)
- Protein: 3g
- Cholesterol: 0mg (Because it’s totally vegan, naturally!)
My official word of warning, though: Treat these stats as a fun guideline rather than gospel. If you load yours up with vegan chocolate chips like I suggested earlier, those numbers are going to creep up a tiny bit! But honestly, if you’re making this because you need a quick, delicious chocolate fix, worry about enjoying the flavor more than counting every tenth of a gram!
Share Your Easy Vegan Chocolate Bread Creations
That’s it! You’ve made it through—you’ve baked yourself the richest, simplest, most satisfying loaf of Easy Vegan Chocolate Bread imaginable. Now comes what I love most: seeing what you all create in your own kitchens!
Once your loaf has cooled completely, please, please, leave me a rating right down there in the comments. It helps other bakers know what a fantastic, foolproof recipe this is. Tell me how quickly it disappeared from your counter, or if you added any fun extras like nuts or espresso powder!
And if you snapped a picture of that beautiful, dark, moist loaf—maybe drizzled with that ganache we talked about—I would be absolutely delighted to see it on social media. Tag me so I can share it with the rest of the crew! Honestly, seeing those homemade successes is what keeps me coming back to the kitchen every day.
If you ran into any questions while baking or if you just want to shout about how easy this recipe was, jump over to the contact page at our contact page and let me know what you thought. Happy baking, friends!
Print
Easy Vegan Chocolate Bread
- Total Time: 45 min
- Yield: 1 loaf 1x
- Diet: Vegan
Description
A simple recipe for moist, rich vegan chocolate bread.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, mix the water, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
- Stir in the white vinegar quickly. The batter will be thin.
- Pour the batter into the prepared loaf pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- You can add 1/2 cup of vegan chocolate chips to the batter before baking for extra chocolate flavor.
- This bread stays moist for several days when stored in an airtight container at room temperature.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan chocolate bread, easy bread, dairy-free, egg-free, quick bread