This dark chocolate loaf cake might be refined sugar-free, dairy-free and made with spelt flour and coconut flour but it definitely tastes like the real deal. Have it for breakfast, afternoon tea or as a dessert with some raspberries and dairy-free ice cream on the side.
How to make this super easy dark chocolate loaf cake recipe
Preheat the oven to 170c (338F or Gas Mark 3) and grease the loaf tin with coconut oil.
Put the spelt flour and coconut flour, bicarbonate soda, cocoa, date nectar, coconut oil, eggs, vanilla, coconut yoghurt and boiling water into the processor and blitz until a smooth and velvety paste. Stir in the chocolate chips and stir for 30 seconds with a rubber spatula.
Pour the batter using the spatula into the prepared loaf tin and put it into the oven for 45-50 minutes.
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Have you made this dark chocolate cake recipe?
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Ingredients
- 100g coconut flour
- 100g spelt flour
- 1 tea spoon bicarbonate of soda
- 40 grams cocoa powder
- 6 table spoons of date nectar/syrup
- 4 table spoons of coconut oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 80ml coconut yogurt
- 125ml boiling water
- 175g dark chocolate chips
Instructions
Preheat the oven to 170c (338F or Gas Mark 3) and grease the loaf tin with coconut oil.
Put the spelt flour and coconut flour, bicarbonate soda, cocoa, date nectar, coconut oil, eggs, vanilla, coconut yoghurt and boiling water into the processor and blitz until a smooth and velvety paste. Stir in the chocolate chips and stir for 30 seconds with a rubber spatula.
Pour the batter using the spatula into the prepared loaf tin and put it into the oven for 45-50 minutes.
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