Eggless Chocolate Loaf Cake (Moist & Easy)
This eggless chocolate loaf cake is moist, tender, and decadently chocolatey, topped with smooth, creamy chocolate cream cheese frosting. Easy to make and crowd-pleasing, it can also be made dairy-free. Perfect for casual treats or special occasions, this cake melts in your mouth with every bite!
Yield: 10 servings
Equipment
- 8-inch (20cm) Loaf Pan
Ingredients
Chocolate Loaf Cake
- 240 ml Milk* warm; see notes for options
- 1 tbsp White Vinegar or lemon juice
- 60 ml Water warm
- 80 ml Oil sunflower or any neutral oil
- 110 g Light Brown Sugar
- 90 g Cane Sugar or castor sugar
- 1 tsp Vanilla Extract
- 220 g All Purpose Flour
- 30 g Cocoa Powder see notes for options
- 1+1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
Chocolate Cream Cheese Frosting
- 60 g Butter room temp; see notes for option
- 80 g Powdered Sugar or icing sugar
- 2 tbsp Cocoa Powder
- 70 g Cream Cheese room temp; see notes for options
- 1/2 tsp Vanilla Extract
Instructions
For the Chocolate Loaf Cake
- Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) loaf pan and line it with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, mix the milk and white vinegar or lemon juice. Set aside for 15 minutes until the mixture curdles. Add water and mix until combined.
- Add the light brown sugar, cane or castor sugar, oil, and vanilla extract, and whisk until the sugars are fully dissolved.
- Whisk in the sifted cocoa powder until smooth. Add the sifted flour, baking powder, baking soda, and salt, and whisk just until combined and lump-free.
- Pour the batter into the prepared pan and smooth the top. Using a knife, gently draw a line about 1/4 inch deep, down the center of the batter to help the loaf rise evenly.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the loaf cool completely before removing from the pan.
- Storing in an airtight container or under a cake cloche will keep the loaf cake moist for many days.
For the Chocolate Cream Cheese Frosting
- While the loaf cools, prepare the frosting. Use an electric whisk to beat the butter until smooth and creamy.
- Add the cocoa powder and mix until fully incorporated. Gradually add the powdered sugar, starting on low speed and increasing until the frosting is light and fluffy.
- Beat in the room temperature cream cheese and vanilla extract until silky and smooth. Spread or pipe the frosting over the cooled loaf, slice, and enjoy.
- 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.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like oat, soy, almond) or dairy based whole milk.
- Butter: Dairy-free butter sticks or any salted butter of your choice.
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or organic cane sugar.
- Cream Cheese: Use dairy-free cream cheese such as Tofutti / Violife / Kite hill or any plain cream cheese of your choice.
- Cocoa Powder: You can use either natural or Dutch-processed cocoa powder. Dutch-processed will give a deeper color and smoother chocolate flavor, while natural cocoa adds a slightly more intense chocolate taste.