Chocolate Loaf Cake

(Almost Vegan) Everyday Chocolate Loaf Cake

Ok, let me first start off by saying that you know you have the most badass kittens ever when they behave during a food photography shoot while blasting some ZZ Top on the record player (ie. not jump on the kitchen table full of delicately placed reflector boards, powdered sugar and cake crumbs everywhere). They’ll tear up practically everything else in the apartment they can get their hands on (although they haven’t broken anything yet… knock on wood!), whether it be shredding a roll full of toilet paper, a candy wrapper or clothing tag, but when it comes to mommy’s kitchen baking projects, they are practically angels. Sweet little angels.



And then they curl up with me on the couch as I edit the photos and write this blog post. Man, am I the luckiest kitty mama ever or what? I really need to get on sharing more photos of those rascals. Gee whiz. But in the meantime, we have more important issues to discuss. Like this (nearly vegan) Everyday Chocolate Loaf Cake. Very serious, important issues.


I think this is, by far, my favorite photo shoot I’ve ever done. It helps that I finally found some decent photography backdrop equipment and tools (thank you Goodwill and recycled/reclaimed lumberyards!). I finally got around to thumbing through this book From Plate to Pixel  by Helene Dujardin a few weeks ago and man, it has me ridiculously inspired. Her food photography is definitely at the highest esthetic level in my opinion, and exactly what I strive to achieve as far as color, depth of field, texture, and style go. I love it. It’s practically my new bible.



I found this loaf cake recipe while fiddling around on Foodgawker last night and was instantly frothing at the mouth, and luckily already had all of the ingredients on hand. However I decided to be a bit adventurous and make it almost vegan. Almost vegan because I subbed out the butter for canola oil, and made up my own almond “buttermilk” with apple cider vinegar and lemon juice. But I didn’t leave out the (one) egg. I wasn’t in the mood to fool around with it further. Striving to leave the main integrity of the cake to stand up alone, I didn’t want to compromise the texture or flavor too much. Sometimes I think butter tends to dry out cakes too much, which is part of the reason I have favored vegan baking for many, many years. Canola or coconut oil is always a great option when you crave that moist texture, especially when it comes to loaf cakes. They can dry out pretty fast if you’re not careful. But this turned out wonderfully. The only thing I might change next time I make this is to add some chocolate chips to the batter to enrich the chocolate flavor and add some melty goodness to the mix. Otherwise, I wholeheartedly encourage you to give this a try. There’s a reason it’s called an “everyday” loaf cake–more than likely you already have all of these ingredients on hand to many any day, everyday! Oh, and this would be a delicious snack with some peanut butter spread on top. Jus’ sayin’.



Chocolate Loaf Cake
Recipe type: Dessert, Cake, Chocolate
Serves: One 9x5x3" loaf
  • ½ cup canola oil
  • 1 cup vanilla almond milk
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  1. Preheat the oven to 325ºF. Spray a 9x5x3-inch loaf pan with coconut or canola oil, set aside.
  2. In a measuring cup, pour out your almond milk and stir in the cider vinegar and lemon juice. Set aside to curdle for at least 5 minutes.
  3. In a large bowl, combine the sugars and the oil on medium speed until combined and slightly fluffy. Add the egg, then the almond "buttermilk" and vanilla.
  4. Sift in the flour, cocoa powder, baking soda and salt. Fold with a spatula (otherwise you may dust your entire kitchen with cocoa powder!) until well-blended but not over mixing. Scrape the batter down into the bowl, ensuring all ingredients are well incorporated.
  5. Pour the batter into the prepared pan and bake for 55 minutes (may be 50-60 mins depending on how hot/cool your oven runs). Insert a toothpick into cake to check for doneness. Cool on a wire rack for 10-15 minutes, then invert onto your serving platter. Dust with icing sugar before serving.


  1. Ruta says

    That looks like a delicious cake. I love the props in the pictures, too. I can never seem to find enough food props for my photography. By the way, you kitty is absolutely adorable!

    • thebakingbird says

      Aww, thank you so much! Go to Goodwill. They have an awesome ( and affordable) selection of food props. And kitty says thank you!!

  2. Natasha says

    Your kitten is so precious! And this cake looks wonderful. I am quite the lover of every day cakes, and I love the fact that this is (almost) vegan. Looks great!

  3. Rebecca Elliott says

    This looks delicious! I will have to share it with my almost vegan sister (she calls herself a schmegan). Pretty pics, great blog!

  4. Spencer says

    That looks awesome! I am totally gonna try to replace the egg with The Vegg. I love your cute vintage bakeware too!!!

    • thebakingbird says

      Aww, thanks so much! I’m sure it will turn out great with egg replacer. Let me know how it goes! :D

  5. Dixie Wetsworth says

    First of all, that beautiful kitten has mischief in his (or her) eyes! You must be quite busy.

    I made the cake a few days ago with an egg, as I was not certain if egg substitute would play nicely with chocolate. I had some roasted pistachio oil, so I greased the pan with it. I was out of canola oil, so I used light olive oil for the cake and replaced a few tablespoons of that with the pistachio oil. Just before pouring the batter into the pan, I stirred in a few tablespoonfuls of Nutella and a handful of chocolate chips, so it needed a little longer to bake. It was very moist and everyone loved it! Thank you for the great recipe. Easy and delicious is such a perfect combination.

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  7. Brenda Walorski says

    This looks amazing! However, I recently discovered I have a wheat/gluten allergy. Do you know if I can substitute another type of flour (rice, etc.) in place of the all purpose flour that your recipe calls for? I have not started to bake with substitute flours yet but would certainly like to try some of my favorite recipes and new ones like this that I come across. Thank you!

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