prep time: 20 min | bake time: 45 min | total time: 1 hr
If you’re looking for a dessert ideal for celebrating, look no further than this Double Chocolate Loaf Cake! It’s decadent, moist, oh-so chocolatey and easy to make! Made without eggs, it’s perfect for those looking for an eggless chocolate cake recipe. The best part? It all comes together in just one bowl, and then one loaf pan, making things straightforward and fuss-free! Adding cocoa powder and chocolate ganache glaze creates the “double chocolate” element, making this cake any chocolate lover’s absolute dream come true. Let’s dive into this chocolate loaf cake recipe and discover why it’s a fan favorite!
The secret to this moist chocolate loaf cake lies in its ingredients and method. Using both natural cocoa powder and chocolate ganache glaze gives the cake a deep, rich flavor. The combination of brown sugar, and vegetable oil enhances the texture of the cake, while a touch of instant coffee & warm water blooms cocoa powder for an intense chocolate flavor and a smooth, lump-free batter. Expect this cake to stay moist for days making each slice just as good as the first!
Preheat your oven to 350°F (175°C). Grease an 8-inch (20cm) loaf pan with oil and line it with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, combine milk and white vinegar. Let it sit for 15 minutes until it curdles. Add light brown sugar, vegetable oil, and vanilla extract to the curdled milk, whisking until the sugar is fully dissolved.
Stir in instant coffee granules and cocoa powder until well incorporated. Add the dry ingredients; flour, baking soda, and salt to the wet mixture and whisk until smooth and free of lumps. Gradually pour in warm water, mixing until the batter is completely smooth.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes. Test doneness by inserting a toothpick in the center, it should come out clean or with a few moist crumbs. Let the cake cool before removing it from the pan.
While the loaf is cooling, prepare the glaze by melting the dark chocolate and whipping cream in a microwave-safe bowl, using 30-second intervals and stirring between each until smooth. Let the glaze cool to room temperature, then pour it over the cooled loaf and allow it to set before slicing into thick pieces.
Anyway the heart desires is the best way to enjoy this cake! It’s super versatile and can be served in several ways, making it perfect for both casual treats and special occasions. For a simpler presentation, you can serve the loaf as-is, allowing the rich chocolate flavor to stand out on its own.
If you want to showcase this cake as a true showstopper try a light dusting of powdered sugar can add a touch of elegance without any extra effort. For special occasions like birthday celebrations, holiday gatherings, or anniversaries, you can elevate the presentation by serving it with a side of whipped cream, a scoop of vanilla ice cream, or even topped with fresh berries for a burst of color and flavor.
With a million ways to enjoy this cake, an easy eggless list of ingredients and straightforward instructions you’ll fall in love with this cake at first bite! Whether you’re looking for a moist chocolate cake or a quick dessert recipe, this loaf cake is perfect for any occasion.
Store your chocolate loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. You can also freeze it for up to 3 months. This cake has a very soft texture and stays moist for days without drying out when stored in an airtight container at room temperature.
A loaf cake tends to be denser and more compact than a regular cake. It’s baked in a loaf pan, making it easier to prepare. Loaf cakes are often served in slices, while regular cakes are served in wedges from round or square pans.
For the best flavor, use Natural cocoa powder or Dutch processed cocoa. Dutch processed cocoa gives a darker, richer flavor, while natural cocoa provides a slightly more intense chocolate taste.
Use vegetable oil or sunflower oil for a moist and tender crumb. Olive oil can also be used for extra richness without being overpowering, but vegetable oil is a more neutral tasting option.
While both are baked in loaf pans, pound cake is denser and traditionally made with a pound each of butter, sugar, eggs, and flour. Loaf cake has a lighter texture and more flexibility with ingredients.
Yes! Use dairy-free milk and dairy-free chocolate to make this loaf cake completely vegan.
You can substitute the all-purpose flour with a gluten-free baking blend in 1:1 ratio to make this chocolate loaf cake gluten-free.
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125 Responses
Hi Saloni, which chocolate chips did you use for the batter? Dark or Milk or a combination of both?
Can i use van houten medium brown cocoa powder for all your recipes that call for cocoa powder?? Also i purchased your book last night.. cant wait :))))
Also it is my grandfathers birthday next week, can you please share the recipe of the classic old school marble cake?
Thankyou :))))
Hi Srishti
I usually use semi-sweet or dark chocolate chips, but you can absolutely use a mix of dark and milk if you prefer a sweeter flavor.
Yes, Van Houten medium brown cocoa powder works well in my recipes. Thank you so much for getting my book — that truly means a lot!
For the marble cake, you can find the recipe here on my website — https://pastrybysaloni.com/vanilla-and-chocolate-marble-cake/
hope you enjoy making it, and wishing your grandfather a very happy birthday! 🎉
thankyou so much ❤️
Saloni do you plan on doing more books in the future??
also can you please share more muffins, loaf cake recipes?
Superb…
loved the chocolate loaf
it came out perfect
Hi
Thank you so much!
super awesome
The chocolate loaf tasted perfect
Thank you
I like the recipe but is more easy for me to use cups for measuring the ingredients.
I’m not that great with this measurements.
Hi
The recipe card has a toggle button to switch between cups and gram. Hope this is helpful.
Hi. What and Where do you put the 75g Chocolate Chips, optional? I can see or read it anywhere in the Double Chocolate Loaf cake recipe. Thanks.
Hi Suzanne.
You can mix the optional chocolate chips into the cake batter.
can I use ragi flour instead of maida?
Hi
You can use ragi flour in the recipe but it might give a dense crumb. Happy Baking!
Hello Saloni,
Thanks for sharing the recipe, I tried the recipe, process of making is simple and cake was good to taste.
Hi
Thank you for the feedback, Happy New Year!
Hi…can i use this recipe for cupcakes
Hi Rushita
You can use chocolate cupcake recipe from cupcakes section on my website.
Hi Saloni, the cake is in the oven. Can’t wait 🙂 I noticed by accident I switched to cups and forgot I was weighing the ingredients so I put 3/4 light brown sugar as in the recipe then I weighed it the sugar and there was 80 gr gap I needed to add. Is it normal? I followed in gr.
Hi
Cup measurements and gram measurements don’t always match exactly because sugar density can vary based on how it’s packed. Since you’re following the recipe in grams, that’s the more accurate method.
can I add lemon juice instead of vinegar in almond milk?
Hi Rutuja,
Yes you can use lemon juice
Hi,
Can I use low fat milk instead of full fat milk. Do i have to reduce the warm water since it may not curdle that much.
Is the mixture more wetter than a normal butter cake mixture.
Hi Shirley
Yes, you can use low-fat milk instead of full-fat milk, no problem at all.
You don’t need to reduce the warm water, Even if the milk doesn’t curdle as much, it will still work fine in the recipe.
And yes,the batter is slightly wetter than a normal butter cake batter.That’s expected and helps keep the cake soft and moist after baking. Just follow the measurements and it will turn out great.
Can I use 2 tsp of nescafe gold in this recipe. I am planning to try it.
Hi Shirley
Yes you can use nescafe gold.
How far in advance can I make this?
Hi Lesley
You can make up to two-three days in advance, Store it in an air-tight container or under a cake cloche.
Hi, I love this recipe since it seems easy to make. Just have 2 questions:
– Can I use a white chocolate ganache? If so, can you suggest the ratio?
– Can I use fresh milk instead of whole milk? If so, how will it affect the texture of the cake?
Thank you so much.
Hi Anu
Thank you so much — I’m glad you like the recipe 😊
Yes, you can use a white chocolate ganache. For a good consistency, I recommend a ratio of 3 parts white chocolate to 1 part cream (for example, 300g chocolate to 100g cream). You can use fresh milk instead of whole milk.
I have this same recipe for at least 35 years; Iuse a double measure (at least) and make it as a sheath-cake. When baked and still hot, I cut squares (not removing them from the pan!) and douse with ganache. Serving: still warm or at least tepid, with a scoop of vanilla ice-cream. Heavenly.
Grazie! ho preparato questo dolce ed è venuto benissimo! È umido e soffice come nella descrizione. 🙏🏻
Hi Shanti
Grazie mille
hey can I use honey instead of sugar ?!
Hi Rania,
You can try using honey instead of sugar, but I haven’t tested it so I can’t say for sure how it’ll turn out. Honey adds more moisture and sweetness, so you may need to reduce the liquid a bit and lower the baking temperature slightly to prevent over-browning.
Hi, I wanted to know if I could just use buttermilk instead of using vinegar
Hi Precious
You can sub Milk + Vinegar with 240ml (1cup) of buttermilk.
Hey! Can I bake this cake in square pan?
Hi
Yes, you can bake in 8x8inch (20cm) square pan.
there is no baking powder in this recipe ? how is it gonna affect the outcome ??
Punita,
that’s right, there is no baking powder in the recipe. We test our recipes before they get published on the website.
hola, soy Carolina desde Argentina y la receta salió excelente, lo hice con premezcla sin tacc y super bien. muchas gracias por compartir recetas qué sí salen bien
Hola Carolina,
muchas gracias por tus amables comentarios!
thank you so much for your lovely feedback!
Hi Saloni
This one looks tempting
I am keen on making this
Just one question, i use hersheys cocoa powder, i feel 22 g might be less if i don’t add glaze on top
Pls guide , shall i increase it?
Hi Sonia,
We’ve used 22g of cocoa powder in our test rounds and haven’t received any negative feedback from bakers who’ve tried it in terms of flavor or texture. It should be fine to follow the recipe as written, but you can increase it to 30g if you prefer a more intense chocolate flavor.
Hi Saloni, all your cakes look so appetizing😍 Was just wondering If i could change the flour to almond powder? Btw what brand is your flour you use every time for the cake?
Hello
Thank you so much. I have not tested the recipe with almond flour so I cant be sure of the result. I would imagine cake to be moist and dense if using almond flour. Let us know if you try! happy baking! I use all-purpose flour (Gold Medal Brand).
hola, no veo polvos de hornear en la receta, como logras que suba de tamaño
HI
Esta receta no necesita polvo para hornear
Hi Saloni,
Can’t wait to try the chocolate loaf—it looks amazing. Was wondering if it’s ok to use 2 t. of liquid coffee instead of granules? TY!
Hi Liz,
Yes of course you can use strong liquid coffee. Happy Baking
Hi Saloni can i change the plain flour with almond flour
Hi Jo
I have not tested this recipe with almond flour so I cant be sure if it will work. Let us know if you try!
Yummyyyy and really simple to make……LOVE IT !!
Thank you so much!
Thank you very much for this wonderful chocolate cake that I made in a vegan version and left spectacular. I am eager to try other recipes of yours that surely continue to fall in love with my family and friends in each family reunion.
Thank you so much! I’m thrilled to hear the vegan version turned out spectacularly.
La semplicità di esecuzione
Hi Maria,
È proprio vero, la semplicità di esecuzione rende questa ricetta ancora più speciale! Quando qualcosa è facile da fare e delizioso, è una vera vittoria!
Thank you. I’ve had many failed eggless chocolate cakes. I followed your recipe and the sponge and height of the cake are perfect. I did have to cook it a little longer like 10 minutes but I tested center before removing. It did not fall! I’m using a tabletop convection oven. I prefer vanilla frosting with chocolate. But I may try your icing it on a white cake.
Hi Leslie
So happy it worked for you. Great job adjusting the bake time.Vanilla and chocolate is always a great combo.Thank you for sharing.
Saloni, this loaf cake is truly delicious! It’s hard to believe it’s vegan. How can I adjust the ingredient measurements to make a three layer 6″ or 8″ cake?
Thank you.
Hi Pat,
Thank you so much! This recipe has received a lot of love from many bakers. For a three-layer 6″ cake or a two-layer 8″ cake, I recommend using my latest recipe, Best Matilda Chocolate Cake Recipe—it delivers similar results.I look forward to your feedback!
-Saloni M.
Thank you so much. I look forward to giving your Best Matilda Chocolate Cake recipe a try and am certain it will be just as delicious as the loaf cake! I’ll be sure to let you know.
Best chocolate cake recipe ever. 💕
Thank you so much!!!
-Saloni M.
Thank you very much for the recipe!
Hi Saloni! I’m going to try this recipe, looks perfect! 💯 But had a question, since I’m going to 3x the recipe won’t the 8-inch loaf pan size increase too? I noticed that the ingredient quantities increase but not the loaf pan size. that remains the same throughout. so just wondering n wanted to confirm. so looking forward to making this once I receive your reply! thanks
Hi!
So excited you’re going to try the recipe! 😊 You’re absolutely right to check—if you’re tripling the recipe, you’ll definitely need to scale up the pan size too. An 8-inch loaf pan works for the original quantity, but for 3x the batter, you’d either need a much larger pan (or multiple pans) to make sure it bakes evenly and doesn’t overflow. Unfortunately, the software doesn’t automatically calculate the cake pan size when scaling, so that part needs a manual adjustment. A good approach might be to divide the batter between three 8-inch pans, or use one larger pan—like a 9×5-inch loaf pan for each batch (though you may still need two or more depending on what you have).
Can’t wait to hear how it turns out! 💛
heyyy I was so excited to bake these 3X recipe that I went ahead and used 1 IKEA HEMMABAK loaf tin 1.8L (1.9qt the huge one!) and a 12-cavity muffin pan and they fit perfectly!! 💯👍👏 I swapped brown sugar with jaggery powder and buttermilk with milk+vinegar. The results were still totally amazing and yummy!! Again they were a huge hit and everyone’s waiting for the next round! 🤩😍👍👍
Hi, if I want to make this with eggs, how many should i use?
Hi Amulya,
I don’t use eggs in my recipes.
Loved it will definitely be doing more of them.
Thank you so much Maria.
I can see in the picture chocolate chips. You used mixed them together? if yes, how much gram you used of these chocolate chips?
Hi
Chocolate chips are optional, you can mix in into the cake batter before baking if desired.
There is no baking powder used in the recipe?
Purnima,
No baking powder will be used in the recipe!
There is baking soda and vinegar. Therefore it is the baking powder.
Your recipe is context protected and I am unable to read it.
Hi Terri,
The website was undergoing maintenance earlier today—sorry for any inconvenience this may have caused. You’re welcome to revisit the page now to access the recipe.
Hi Girija
The website was undergoing maintenance earlier today—sorry for any inconvenience this may have caused. You’re welcome to revisit the page now to access the recipe.
Hi Girija
The website was undergoing maintenance today. Sorry for the inconveninece caused by this. Please feel free to go through the page to get the recipe.
Best vegan double chocolate loaf cake I have made/tasted! The flavor is on point and is very moist!! My issues with other vegan cakes is the overpowering smell/taste of baking soda and dense dry texture. This one didnt have any of that!! Love this recipe and will be making soon again. Thank you!
Hi
Thank you so much for the kind words! I’m thrilled to hear you loved the flavor and texture—especially since those are common struggles with vegan baking. It means a lot to know this recipe stood out for you! Can’t wait for you to make it again soon! 😊🍫
hi Saloni,
wonderful recipe! can you pls let me know what will be the weight of the loaf? thank you!
Hi Riya,
Thank you so much.Great question, you can estimate the loaf’s weight by adding up the weight of all the ingredients used in the recipe.Just keep in mind there might be a small difference after baking due to moisture loss. Hope that helps!😊
Hey Saloni! Thank you for the amazing recipe. It was delicious. I was wondering if I could use half oil and half butter for a richer taste
Hey! I’m so glad you enjoyed the recipe—thank you for trying it out! 😊 And yes, absolutely—you can use half oil and half butter for a richer flavor. It’ll add a lovely depth and a hint of buttery goodness. Let me know how it turns out if you try it that way!
Can I add chocolate chip in the batter and on top for garnish
Hi Anisha
Yes absolutely you can add chocolate chips in the batter and for topping.
good recipe!
Perfeito ! Estou louca para colocar em prática
Hi Raimara
Thank you so much!
Hi Saloni,
I loved your eggless chocolate loaf recipe. I am going to try this soon. Just want to ask you if I double the ingredients and bake in a Bundt pan what would be the temp/timing of the oven for this recipe
Hi Sapna
Thats a great question. The oven temperature will not change however the baking time will vary slightly and it may require a few minutes longer to bake.Keep a close eye in the final few minutes of your baking time. Test if the cake is baked by inserting a toothpick or a knife to be sure. Good luck!
I have been looking for a chocolate cake like this for a while now… I just made it, and it came out perfect! And surprinsely has no eggs!!
Did 1.5x of the recipe as my form has 22cm. I didn’t made the cream to cover. The cake tastes delicious, is wet and cooked.
Thank you soo much!
Hi Luciana
Thank you so much for your feedback. I am so happy that the cake came out perfect!
Thanks so much for this recipe 😋
I just made this cake today and I love it! I skipped the glaze as I don’t have whipped cream on hand and it still turned out delish! I used avocado oil and oatmilk. Thank you for sharing this recipe.
Hi Yeng
Thank you for trying the recipe and sharing your feedback.
Nicely explained thanx Mam 😊
Hi Akshara
Thank you!
Please can you use cups for measurements? Thank you so much.
Hi Irasema
Please use the toggle on the recipe card to switch between cup measurements or grams.
Can I use buttermilk? If so, do I still have to add the vinegar?
Hi Iris
You can certainly use homemade buttermilk. Store bought buttermilk can sometimes be thick in consistency and I’m not sure if it would give best results.
Best,
Saloni
Hi Saloni,
This cake looks so tempting. I have kids though and I’m not so keen on giving them anything with coffee. Is it ok to omit this ingredient? Thanks!
Hi Marie
That’s a great question. You can omit coffee in this recipe and it will not alter the texture of the cake. I hope you kids enjoy it!
Best,
Saloni
Hi Marie
That’s a great question. You can omit coffee in this recipe and it will not alter the texture of the cake. I hope you kids enjoy it!
Best,
Saloni
Hi Saloni !
Thanks for sharing this eggless vegetarian recipe. I think you forgot to mention baking powder in the list of ingredients. Is it possible to make load cake of that height without using baking powder?
Hi Adriana
I have tested this recipe multiple times and I will confirm I did not forget to add baking powder. The loaf should rise beautifully without baking powder as seen in the photos on the blog post. Let us know if you try!
Happy Baking.
This looks amazing – looking forward to eating it! Quick question…do you think it matters glass or metal pan?
Hi
I prefer to bake in an aluminum (metal) loaf pan for the best results. However you can use a glass pan if you done have a metal pan.A glass pan may result in uneven bake so keep an eye in final 10 minutes of the bake time.
Can you use buttermilk instead of the milk and vinegar?
Hi Anita
yes homemade buttermilk should work. Store bought one can be slightly thick in consistency, I would avoid using that one.Let us know if you try the recipe.
This recipe is very delicious, and easy to make, thank you very much for sending me this recipe
Hi Win
Thank you for the feedback!
Ultra delicious. Can’t believe it’s easy to bake ! Do we not use egg replacement like flax seeds?
Hi Tripti
This recipe is without flax seeds.I like to use simple ingredients in my recipes and I try to formulate recipes with pantry staples.I would love to hear your feedback if you try it.
Best,
Saloni
Hello…if i want to make a vanilla cake..should i just remove cocoa powder from this recipe?
Will it be fine?
Hi Pooja
I have not tried this recipe in vanilla version so I can’t be sure of the outcome. Let us know if you try it!
Hey Saloni.
Will definitely try the recipe. I wanted to ask if we can use AMUL fresh cream for the glaze in place of whipping cream.
Hi Manvi
yes absolutely! I don’t see why Amul cream won’t work.Let us know how it turned out if you try the recipe!
Best,
Saloni
Can we use butter instead of vegetable oil
Hi Vemula,
You add melted butter to the recipe, however the texture of the cake maybe slightly different.