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* see notes for options
- 1 tbsp White Vinegar or lemon juice
- 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 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.