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vegan chocolate chip loaf cake

Best Vegan Chocolate Chip Loaf Cake (Gluten Free Option!)

  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 55
  • Total Time: 1 hour
  • Yield: 10 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This deliciously “buttery” yet light and perfectly sweet vegan chocolate chip loaf cake is undetectably dairy free and eggless and SO easy to make with just one bowl and a whisk! Topped with a quick chocolate ganache for the ultimate vegan loaf cake that everyone will love, vegan or not!


Units Scale
  • 2 cups (250 g) all purpose flour or gluten free 1:1 baking flour
  • 1 tsp arrowroot
  • 2 tsp baking powder
  • 1/3 cup (75 g) salted vegan butter, melted and cooled to room temperature
  • 3/4 cup (150 g) organic granulated sugar
  • 1 tbsp dairy free yogurt, room temperature
  • 1 tbsp vanilla extract
  • 1 cup (240 mL) unsweetened dairy free milk, room temperature
  • 1 cup (250 g) vegan chocolate chips
  • 1 serving vegan chocolate ganache, if desired


  1. Prep: Measure all ingredients before beginning. Grease and line an 8 or 9″ loaf pan with cooking oil and parchment paper. Preheat the oven to 350F.
  2. Whisk the dry ingredients: In a medium bowl, whisk together the flour, arrowroot starch, and baking powder. Set aside.
  3. Make the batter: In a large bowl, whisk together the butter,  sugar, dairy free yogurt, and vanilla extract. Then add in the dry ingredients and diary free milk, whisk just up until the flour is nearly all incorporated. Lightly tap the whisk on your bowl if there is any batter stuck in the whisk. Add in the vegan chocolate chips, and use a silicone spatula to fold the chocolate chips into the batter just until incorporated.
  4. Bake: Pour the batter into your prepared loaf cake pan, and bake for 50-55 minutes, or until a toothpick comes out clean. The top of the loaf will be lightly golden.
  5. While the loaf is baking: Make the vegan chocolate ganache according to instructions.
  6. Cool the loaf: Allow the loaf to cool in its pan for 10 minutes. Then transfer the loaf to a cooling rack to cool completely before slicing.
  7. Top with the chocolate ganache: When ready to serve, pour the chocolate ganache over the loaf. Slice and enjoy!
  8. Storage: Store any leftovers in an airtight container and in the fridge for up to 5 days, or in the freezer for up to 3 months.


Gluten free: For gluten free, you can use gluten free 1:1 baking flour, such as Bob’s Red Mill in the blue bag. You can also swap in oat flour, but the texture will be a bit delicate.

Dairy free yogurt:  I used Forager Project cashew milk yogurt.

Vegan butter:  I used Miyoko’s vegan butter.

Keywords: chocolate chip loaf cake, chocolate chip loaf, vegan chocolate chip loaf, vegan loaf cake