The Best Chocolate Dessert Bread (Vegan, Refined Sugar-Free, Gluten-Free, Soy-Free)

Vegan Chocolate Cake Recipe

Vegan Chocolate Cake

Well, this is going down as the BEST recipe of 2016 and quite possibly the greatest baking recipe I’ve ever created. This bread is like chocolate cake WITHOUT the Refined Sugar. So amazing.

I’ve been making this cake for the holidays for my family and I first made it for them at Thanksgiving and then again at Christmas when I perfected this recipe. The flavor is so OUT of this world….I can’t even begin to describe it.

You’re going to have to try a piece for yourself. I have a feeling this will be your new go-to chocolate recipe for every birthday/celebration/holiday. I just have that feeling….

And if you haven’t had a chance to check out my new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body!

Vegan Chocolate Cake

This bread is pretty easy to make and is free of gluten, dairy, soy, refined sugar, eggs and any processed ingredients that are yucky and inflammatory. So, what’s inside?

Well, we’ve got cocoa powder, oat flour (there is a super easy recipe for oat flour in my cookbook), almond flour, a ripe banana, almond milk, vanilla extract, flaxseeds and a few other whole ingredients.

I know you’re going to want to dive into the the second you start baking it because the incredible aroma of this chocolate bread baking in your kitchen will knock your socks off.

I was so impressed by the aroma and the flavor- it tastes like there is pure sugar in this but there isn’t any refined sugar at all. Plus, it’s full of heart-healthy rolled oats (healthy carb) and almond flour (protein) which will stabilize your blood sugar. How about that? Eating a dessert that actually stabilizes your blood sugar. It is possible. And it’s delicious.

No more feeling deprived or wanting to jump into a pile of processed cookies because this bread/cake/whatever you wanna call it….is your new best friend.

I’m calling it a slice of FREEDOM.

Vegan Chocolate Cake

Why FREEDOM?

Well, when you are deprived for so many years of not being able to eat so many foods because your body is reacting to them, you’re eager to heal and create recipe that you can actually eat and enjoy and not swell up like a bumble bee or get a bloated belly or get a headache or a rash or something else.

It’s pure freedom. I eat this and feel great. NO if’s, and’s or but’s here.

Pure goodness baked in a bread/cake/yumminess for you.

So, now that you know this beauty is filled with protein and healthy anti-inflammatory fats from ground flaxseeds as well as fiber from the oats and banana- and nutrients from the pure maple syrup—well then you’re ready to dig in.

I’m sure you’ve got these ingredients in your pantry.

You can have this on your table in less than 45 minutes so hop to it.

Enjoy!

xo

p.s. Don’t forget to tell me how much you love this recipe below in the comments and post a picture of your recipe on social media and tag @TheHealthyApple.

Vegan Chocolate Cake

And there’s more yummy dessert recipes in my new cookbook, Eating Clean.

Eating Clean Mark Hyman Cookbook

For more of my favorites, follow me around my kitchen and Manhattan on facebook, pinterestinstagramtwitter and google plus.

Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.

5.0 from 4 reviews
The Best Chocolate Dessert Bread (Vegan, Refined Sugar-Free, Gluten-Free, Soy-Free)
 
Prep time
Cook time
Total time
 
Free of Gluten, Dairy, Soy, Eggs, Corn and Refined Sugar. Vegetarian and Vegan.
Author:
Recipe type: Dessert
Serves: 8-10
Ingredients
  • Coconut oil, for preparing baking pan
  • 1 medium ripe banana, peeled and mashed
  • ½ cup unsweetened cocoa powder
  • 1½ cups gluten-free oat flour
  • ½ cup almond flour
  • 2 Tbsp. ground flaxseeds
  • 6 Tbsp. of water
  • ½ cup unsweetened almond milk
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons pure vanilla extract
  • ½ cup pure maple syrup
Instructions
  1. Preheat oven to 350 degrees F. Prepare a loaf baking dish with coconut oil.
  2. Combine flax and water and set aside for 10 minutes or until thick then mix well. In a large bowl, mash the banana; add the remaining ingredients including the flaxseed mixture.
  3. Transfer the mixture to the prepared loaf pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  4. Remove from the oven; set aside to cool for at least 20 minutes before serving.
  5. Slice with a sharp knife and serve.

 

Amie | 
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25 replies
  1. Suz
    Suz says:

    Any way I can sub the almond flour (almond allergy in the house)? I can sub the almond milk easily. Otherwise it looks delicious.

    Reply
  2. Mariana
    Mariana says:

    This looks delicious! Can cacao powder be used instead of cocoa powder, or will that change the consistency? Just asking since I happen to already have the cacao powder 😉

    Reply
  3. Kris
    Kris says:

    I made this with cacao and it turned out absolutely delicious!!! Best recipe for vegan chocolate loaf that I’ve tried so far. 🙂

    Reply
  4. Vanessa
    Vanessa says:

    I made this today it was so easy to make and turned out perfectly, thank you Amie for your amazing recipes and knowledge x

    Reply
  5. Sharon
    Sharon says:

    I tried this today since it is a much cooler day and the whole house smells so good! My husband even commented so. I just tasted it, and I can’t believe it does not have sugar! It really is good. Thanks for sharing it! Do you just use the standard loaf pan?

    Reply
  6. Lydia
    Lydia says:

    Hi! I’m wondering if I can use gluten free sweet sorghum flour instead of oat flour?
    What do you think the outcome will be ?
    Thanks!

    Reply
  7. Lia
    Lia says:

    This was so so good, thank you so much for the recipe!
    I’m planning to make it for my mother who can’t have gluten next month, and this was the test run, but now I’m so excited to make it for her 😀

    Reply
  8. Claire
    Claire says:

    In the oven now, smells delicious–but I’m realizing that there is no fat in the recipe (besides the almond flour and the coconut oil for the pan), is this accurate? Have you tried a version with a few Tb of melted coconut oil added?

    Reply

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