Fluffy & moist Dark Chocolate Chunk & Olive Oil Loaf paired with espresso cream cheese frosting.
This Dark Chocolate Chunk & Olive Oil Loaf is out of this world delicious and topped with the tastiest and creamiest espresso cream cheese frosting.
This cake loaf is studded with chunks of rich dark chocolate and filled with flavors of cardamom and olive oil. It pairs perfectly with this addicting espresso cream cheese frosting – I seriously wanted to eat a bowl of it, it’s so good.
This loaf is easy & simple to make and 100% dairy and egg-free (vegan).
How to make Dark Chocolate Chunk & Olive Oil Loaf:
- Preheat the oven to 350°F. Grease a loaf tin and line with parchment paper. Make sure there is overhang of parchment paper to easily take it out of the tin once done baking.
- In a liquid measuring cup, measure the non-dairy milk and whisk in apple cider vinegar. Let sit for 2 minutes. In a large mixing bowl, whisk together the sugars, olive oil, and coconut cream until well combined. Whisk in the milk mixture, vanilla extract, and baking soda and powder.
- Add the flour, cardamom, and salt. Use a wooden or rubber spatula to mix dry ingredients into wet until almost no flour streaks remain. Fold in chopped chocolate until no visible flour remains (making sure not to overmix). Pour into prepared loaf tin. Sprinkle top with turbinado sugar and more chocolate chunks (if desired).
- Bake loaf for 60-65 minutes until a toothpick inserted comes out with a few moist crumbs. If the loaf seems to be browning too quickly, tent a piece of foil over top. Cool the loaf in the tin for 15 minutes before carefully transferring it to a wire cooling rack. Allow loaf to cool completely before serving with frosting. Ideally, let it cool to room temperature, wrap tightly in plastic wrap, and serve the next day.
- While loaf is cooling or before serving, prepare the frosting. In a medium-sized mixing bowl, use a handheld mixer on medium speed to combine the cream cheese, butter, espresso powder, and vanilla extract. Beat until creamy. Add the powdered sugar and combine on low speed until a creamy frosting forms.
- Serve a slice of the loaf with a dollop of espresso cream cheese and enjoy!
Why you’ll love this Dark Chocolate Chunk & Olive Oil Loaf:
- Simple & easy to make.
- Studded with rich dark chocolate chunks and filled with flavors of cardamom and olive oil.
- Paired with the creamiest most delicious espresso cream cheese frosting.
- Perfectly sweet – not overly sweet…but just right.
- 100% dairy and egg-free.
FAQ:
Can I make this loaf gluten-free?
I have not tested a gluten-free version of this recipe and cannot guarantee the results will be 100% successful if you substitute with GF flour.
What kind of chocolate do you recommend?
I recommend using a 60-70% dark chocolate bar. You can also substitute with chocolate chips, but chunks of chocolate provide a richer flavor and added texture.
What type of vegan cream cheese do you recommend?
My favorites are Trader Joes and Kite Hill. They are super creamy in texture and have a great flavor?
What vegan butter do you recommend?
My favorites are Country Crock Plant Butter and Earth Balance for baking.
If you’re looking for more delicious loaf or cake-like dessert recipes, you’ll also love this Fluffy Vegan Pumpkin Bread, this Coconut Walnut Banana Bread, and this Vegan Chocolate Peppermint Cake.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Fluffy & moist Dark Chocolate Chunk & Olive Oil Loaf paired with espresso cream cheese frosting.
- 1 cup (8 oz.) unsweetened, plain non-dairy milk
- 1 tbsp apple cider vinegar (or lemon juice)
- ¾ cup (165g) granulated sugar
- ½ cup (80g) light brown sugar
- ½ cup (110g) olive oil
- ¼ cup (55g) coconut cream
- 1 tsp vanilla extract
- 2 tsp baking powder
- ¼ tsp baking soda
- 2 cups (272g) all-purpose flour
- ½ tsp ground cardamom
- ½ tsp kosher salt
- 5 oz. dark chocolate (60-70%), chopped
- Turbinado (raw) sugar, for sprinkling
- 4 oz. room temperature vegan cream cheese
- ¼ cup room temperature vegan butter
- 1 tsp instant espresso powder
- 1 tsp vanilla extract
- 1 ¼ cups (140g) powdered sugar
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Preheat the oven to 350°F. Grease a loaf tin and line with parchment paper. Make sure there is overhang of parchment paper to easily take it out of the tin once done baking.
-
In a liquid measuring cup, measure the non-dairy milk and whisk in apple cider vinegar. Let sit for 2 minutes. In a large mixing bowl, whisk together the sugars, olive oil, and coconut cream until well combined. Whisk in the milk mixture, vanilla extract, and baking soda and powder.
-
Add the flour, cardamom, and salt. Use a wooden or rubber spatula to mix dry ingredients into wet until almost no flour streaks remain. Fold in chopped chocolate until no visible flour remains (making sure not to overmix). Pour into prepared loaf tin. Sprinkle top with turbinado sugar and more chocolate chunks (if desired).
-
Bake loaf for 60-65 minutes until a toothpick inserted comes out with a few moist crumbs. If the loaf seems to be browning too quickly, tent a piece of foil over top. Cool the loaf in the tin for 15 minutes before carefully transferring it to a wire cooling rack. Allow loaf to cool completely before serving with frosting. Ideally, let it cool to room temperature, wrap tightly in plastic wrap, and serve the next day.
-
While loaf is cooling or before serving, prepare the frosting. In a medium-sized mixing bowl, use a handheld mixer on medium speed to combine the cream cheese, butter, espresso powder, and vanilla extract. Beat until creamy. Add the powdered sugar and combine on low speed until a creamy frosting forms.
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Serve a slice of the loaf with a dollop of espresso cream cheese and enjoy!
