No one thinks that a magical and delicious rich chocolate loaf cake can be so healthy!
A deep chocolate loaf and a vegetarian fudge Tastes like eating dessert for breakfast.
It’s great for a healthy snack, and the leftovers can be chopped up (if there’s any leftovers!) And frozen for later, so it’s also perfect for preparing meals.
Try this too Breakfast cupcake oatmeal
Chocolate loaf cake can be made using just a few of the pantry staples – no flax eggs, no chia seeds, no black beans, and no bananas!
Leftover yogurt? Make this Vegan cheesecake
To keep the recipe vegan, use your favorite non-dairy yogurt, such as coconut milk, almond milk, or soy yogurt.
Or if you don’t want to use yogurt at all, a chocolate loaf works well with an equal amount of canned pumpkin or sweet potato puree.
I haven’t tried the recipe with almond flour, so I’ll probably try adding cocoa to my country Banana bread, almond flour Before trying this recipe, fewer alternatives will be needed to get the loaf to turn properly. Alternatively, you can try bread Keto cake In a loaf pan, be sure to send a report to other readers if you experiment.
Dutch cocoa gives the loaf a chocolate cake-like flavor, but if you can’t find it feel free to substitute the extra regular cocoa powder. I recommend using either the oil version or the nut butter if you only use regular cocoa, because if you omit both the fat and Dutch cocoa, the depth of flavor is a little flat.
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Above, watch the video of our chocolate yogurt loaf recipe
The recipe is taken from my country Zucchini bread with chocolate.
- 1 1/2 cup Wheat flour, white, or oatmeal (180 g)
- 1/4 Glass Cocoa powder
- 2 1/2 tablespoon Dutch cocoa (or extra regular)
- 1 1/2 tsp baking powder
- 3/4 Teaspoon Each: baking soda and salt
- 2/3 Glass Unrefined sugar to taste
- 3/4 Glass Yogurt (Or see the replacement note above)
- 2/3 Glass Favorite milk
- 1/4 Glass Additional oil, peanut butter, or yogurt
- 1/2 Glass Small chocolate chips (not optional)
- 1 1/2 tsp Pure vanilla extract
- 1/4 teaspoon instant coffee
Preheat the oven to 350 degrees Fahrenheit, grease a 9 x 5 loaf tray. Stir the dry ingredients in a bowl, then add the rest and stir to form a mixture. (If using peanut butter, heat it gently if it is not easy to stir it already.) Put the mixture in the pan. Bake on the middle rack for 40 minutes or until a toothpick comes out clean in the center of the loaf. Allow it to cool completely, as it will be easy to chop after sitting for a few hours. Taste and texture are ten times better the next day if you can wait!View nutrition facts
More healthy snack ideas