No one ever believes this magically rich and delicious chocolate loaf cake could possibly be so healthy!
A deep and fudgy chocolate loaf that’s secretly vegan and tastes like eating dessert for breakfast.
It’s great for a healthy snack, and leftovers (if there are any leftovers!) can be sliced and frozen for later, so it’s also perfect for meal prep.
Also try these Breakfast Oatmeal Cupcakes To-Go
Frosting Ideas:
Chocolate Cream Cheese Frosting
The chocolate loaf cake can be made with just a few basic pantry staple ingredients – no flax eggs, no chia seeds, no black beans, and no banana!
Leftover yogurt? Make this Vegan Cheesecake
Substitution Options:
To keep the recipe vegan, use your favorite plain nondairy yogurt, such as coconutmilk, almondmilk, or soy yogurt.
Or if you don’t want to use yogurt at all, the chocolate loaf also works well with an equal amount of canned pumpkin or sweet potato puree.
I haven’t tried the recipe with almond flour so would probably experiment with adding cocoa to my Almond Flour Banana Bread recipe before I’d experiment with this one, as fewer substitutions would be needed in order to make the loaf turn out properly. Alternatively, you can try baking the Keto Cake in a loaf pan, and be sure to report back for other readers if you experiment.
Dutch cocoa will give the loaf a brownie-like flavor, but if you can’t find it then feel free to substitute additional regular cocoa powder. I would recommend using either the oil or nut butter version if you’re only using all regular cocoa, because if you omit both the fat and the Dutch cocoa then the depth of flavor is a little flat.
Trending now: Overnight Oats – 15 flavors
Above, watch the chocolate yogurt loaf recipe video
The recipe was adapted from my Chocolate Zucchini Bread.
Chocolate Yogurt Loaf
Ingredients
- 1 1/2 cups spelt, white, or oat flour (180g)
- 1/4 cup cocoa powder
- 2 1/2 tbsp dutch cocoa (or additional regular)
- 1 1/2 tsp baking powder
- 3/4 tsp each: baking soda and salt
- 2/3 cup sugar, unrefined if desired
- 3/4 cup yogurt (or see substitution note above)
- 2/3 cup milk of choice
- 1/4 cup oil, peanut butter, or additional yogurt
- 1/2 cup mini chocolate chips (not optional)
- 1 1/2 tsp pure vanilla extract
- optional 1/4 tsp instant coffee
Instructions
- Preheat the oven to 350 F. Grease a 9×5 loaf pan. Stir dry ingredients in a bowl, then add remaining and stir to form a batter. (If using peanut butter, gently heat it if not already easily stir-able.) Smooth batter into the pan. Bake on the center rack 40 minutes or until a toothpick inserted into the center of the loaf comes out clean. Let cool completely, as it becomes easier to slice after sitting a few hours. Taste and texture are ten times better the next day if you can wait!View Nutrition Facts
Notes
Have you made this recipe?
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More Healthy Snack Ideas
Elsa says
Hi, are the pictures of the yogurt made with ALL yogurt or with some fat? Also, will real dairy yogurt work? Loaf looks chocolicious:)
CCK Media Team says
The photos are of the oil free version. Feel free to use your favorite yogurt of choice, or you can also sub mashed sweet potato or pumpkin.
Amy says
Hey Katie, I love all your recipes! They’re always so do-able and tasty!
For this recipe, is it okay to sub the sugar with date syrup? I tend to avoid granulated sugar (unrefined ones too), so would love a more natural alternative if possible.
CCK Media Team says
Unfortunately we haven’t tried so don’t have a way of knowing. You would probably have to make some other modifications if using a liquid sweetener because that changes the composition of a recipe.
Sharlene says
I made with gf flour and it turned our great. I used yogurt and oil and the chocolate chips were fun in the slices. I didn’t frost it but it would have made it better! It was a delicious birthday treat! Next time I’m trying oat flour….
CCK Media Team says
Thank you so much for trying it!
Sharon Schroeter says
Looks so yummy–what is it frosted with?
Thanks
CCK Media Team says
It’s the healthy chocolate frosting recipe, linked in the post 🙂
Kathy says
I hate being “one of those” but, um, is it possible to use almond flour in place of the other flours? I’m so dying to try this!!!!!
CCK Media Team says
There’s no way to know unless you try. If you experiment, be sure to report back! Or maybe experiment with baking the keto cake in a loaf pan? https://chocolatecoveredkatie.com/keto-cake-recipe/
Dara says
This looks similar to your oil free chocolate cake recipe, which I do love! https://chocolatecoveredkatie.com/oil-free-chocolate-cake/
Can you tell me the difference and why I would use one over the other?
CCK Media Team says
They have similar ingredients but in different quantities. The biggest thing would be if you want a cake that’s baked in an 8×8 or if you want a loaf.
Shiree says
Does it have to be plain yogurt or would vanilla work?
CCK Media Team says
If using vanilla yogurt, you’d probably just want to omit the vanilla extract in the recipe.
Tessa Stott says
Ooooh yummy.
Carol says
there is much more sugar in flavored yogurts…stick with plain
Fany Garceau says
My favorite chocolate dessert ever!
Jacquie says
I made this last night – the peanut butter version. Turned out well but it did take a full hour to bake. Thanks for the recipe!
CCK Media Team says
Thank you so much for trying it!
Sabine says
I actually really liked this. I used spelt flour and cocoa nibs instead of the non optional 😉 chocolate chips and it worked out well, even without the frosting. Oh and I also added a swig of rum, of course (it’s a German thing to always add rum or rum extract to chocolate cakes).
CCK Media Team says
Your version sounds amazing!
Luvs2Cook says
How long should the cake cook if it is in a 8 X 8 pan? The recipe provides for 40 minutes at 350 degrees. Thanks!
Julie says
Mine tasted way too salty. I looked at other similar recipes and they had less baking soda & powder. The addition of salt on top of baking soda and powder seems too much. It is edible, but I would try it without added salt next time.
Rachel says
This is amazing and so easy to make.
Tonia says
CCK’s recipes are some of my favorites. I always have incredible success with whatever I bake. I came for the single-serving “mug” cakes and kept coming back to try new recipes. I adjusted this loaf cake just a bit by using part fizzy water & part soya milk. I love how light the fizzy water makes cakes. I haven’t tasted it yet, but it is amazing if it is anything like the batter.
I used peanut butter for the fat and will top it with a vegan peanut butter buttercream frosting. I’ll let you know if it’s delicious!
CCK Media Team says
Thank you so much for making it!
Laurie says
This looks amazing! In the picture the chocolate loaf is frosted, but there’s no recipe for the frosting. Can you share your frosting recipe? Thanks!
Jenny says
Please can you put all the recipe in grams ? Thanks
Janet says
I made this, but used almond flour, part of it was baked and part was runny. I ate the baked part, which was excellent. I used allulose as a sweetener.
I had tried your recipe for the keto banana bread and it was fabulous.
Nikki says
This looks so delicious, but with flour, sugar, cocoa powder, yogurt, milk, and oil… what exactly makes it “healthy”?
Susan says
Hi Nikki- this isn’t Katie but this cake is very healthy if you sub sugar with a sweetener like Monk or stevia, sub non dairy unsweetened almond yogurt for all of the oil, sub non dairy unsweetened almond milk, and use whole wheat flour. Cacao is high in anti oxidants and iron & has no sugar. You can use unsweetened chocolate chips (Lily brand) or reduce amount to 6 T non dairy chocolate chips as I do. Everyone raves when I make this healthy cake!
Marília Ferreira says
Very good!!
francesca says
Hi! I really want to make this but don’t normally buy sugar (even unrefined) – how would I have to adjust proportions if I was to use maple syrup or honey instead? I want to avoid having too many wet ingredients and making a mess. Thank you!
Karen says
Still am unable to print any of your recipes. 🤔
Divya says
Hi! When you say its best the next day – should I refrigerate overnight or leave it outside? Thanks so much!!
laura says
I made with peanut butter, oat flour, half and half coconut sugar/erythritol, no chocolate chips.
Was really really good. My kids finished the entire loaf. We served with a warmed sauce of blended dates/cocoa/vanilla/milk/peanut butter mix. Delicious.
Tori says
The loaf had a distinctly sour taste. I’m not sure whether it is intended that way or perhaps it’s the plain Forager yogurt I used. It wasn’t really quite sweet enough as a result even though I added extra chocolate chips. I did sub half the oil for more yogurt and didn’t miss the oil, so if you are fine with strong yogurt flavor that does work well. I’ll stick to the chocolate banana bread, which I’ve made many times and is great.
CCK Media Team says
Hmm, we haven’t tried that yogurt in it so that could definitely be the strong flavor. It shouldn’t have a sour flavor! So glad you like the chocolate banana one 🙂
Anat says
I just made this! Ah-mazing! I didn’t have the patience to wait for a loaf to bake, so I made it as cupcakes. Baked 15-16 minutes. I got 14 normal size cupcakes. Used 1/3 cup coconut sugar and 1/3 cup Lakanto munkfruit sweetener. Eliminated the oil/peanut butter and used one cup coconut milk yogurt, as suggested. 10 stars!!
Anat says
I forgot the 5 stars in my review! Too excited about how good it is! Lol!
CCK Media Team says
Thank you so much for such kind words and for trying it 🙂
Annette says
Made with whole container of yogurt so no peanut butter & regular chocolate chips did not have mini. It was the best vegan cake & so easy. Also baked for 60 minutes
CCK Media Team says
Thank you so much for making it 🙂
Brooke says
Delicious!! I made this with spelt flour, olive oil, kosher salt (same amount), almond milk and regular sized dark chocolate chips. Turned out so tasty!! Thank you!
CCK Media Team says
Thank you so much for making it 🙂
Terri says
Looks delicious! Where is the frosting recipe?
CCK Media Team says
https://chocolatecoveredkatie.com/chocolate-cream-cheese-frosting/ 🙂
Brandee says
I know this for cake, but it is also a better “brownie” recipe than any gluten-free brownie recipe I’ve found on the web! It definitely comes out as moist and even a little bit gooey! I’m going to practice using it as a base for a gluten-free, sugar-free red velvet cake. Thank you so much for sharing!
Fathima says
Thank you for this recipe. Can’t wait to try. I have a question; I’m thinking of making this non-vegan and substituting the milk with 2 eggs. Would that work? Thanks!
Maria Lemmo says
What is the icing made with?
JoJo says
So I just made this recipe. I didn’t have a loaf pan so I used a muffin tin. This recipe made 12 large fluffy muffins, and they taste yummy. I added a little more milk than the recipe called for because the batter was a little dry. So play that by ear. I used a combo of yogurt, milk and avocado oil and I didn’t use peanut butter. I also didn’t make any frosting, but they didn’t need it. I will definitely be using this recipe often.
Teri says
Incredible recipe. Cooked it this time with only .5 cup sugar, in an 8×8 pan at 190C for 18 mins. Perfect.
davina says
How do you make the frosting