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!