09/21/2026
SMASH OR PASS π€π₯
Plant-based Chocolate loafππ« Refined sugar-free
For the cake
Ingredients for a 22cm | 8,5" loaf
190g | 1 1/2 cups white spelt or all purpose flour
20g | 1/4 cup raw cacao powder
80g | 1/2 cup moscovado sugar or coconut sugar
80g | 1/2 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
65g | 1/3 cup coconut oil, melted, room temp
80ml | 1/3 cup espresso, warm
1 teaspoon vanilla extract
1 teaspoon white vinegar
240ml | 1 cup water
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Frosting
140g | 1 cup cashews, soaked overnight
140g | 1/2 cup coconut cream from a can
30g | 1/4 cup raw cacao butter, gently melted, at room temp
3 tbsp rice syrup
2 tbsp raw cacao powder
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Instructions
1. Preheat the oven to 175C| 350 F degrees. Line a 22x 12 cm | 9 x 5 inch loaf pan with parchment paper.
2. In a medium bowl, mix together the cacao powder, flour, sugar, baking soda and salt together. Set aside.
3. In a separate bowl, mix together the coconut oil, espresso, vanilla, vinegar, and water until well combined.
4. Stir in the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the baking pan and bake for 50 - 55 minutes, or until a toothpick inserted in the middle comes out clean.
6. Remove from the oven and let cool into pan for 5 minutes before transferring to a cooling rack to cool completely.
Frosting
Place the cashews, coconut cream, rice syrup and cacao in a high speed blender and blend until smooth. Add the cacao butter gradually through the top of the blender while the motor is running. These should blend in completely and you should end up with a smooth cream.
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Place in the refrigerator for at least 4 hours, stirring from time to time. You can keep it in the fridge overnight and give it a good stir before using.
πΈ foodie.yuk
Brandon Jenkins
Born Again Fitness
Online fitness, nutrition, and Christian lifestyle coach.