Here’s the first of our “insta recipes” – recipes that are born out of a spur of the moment, when we remember to take a picture before devouring the whole thing and then post it on Instagram. This amazing Vegan Chocolate Chip Bread needs only a few rather simple ingredients (which should be staples in any Vegan pantry) and not much work at all. That’s the type of recipe I prefer: simple and with a great result =)

Vegan Chocolate Chip Bread

This is a fluffy, moist, simple bread/cake that can double as a healthy dessert or as a sweet breakfast, if you are so inclined.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Breakfast

Servings 10 slices

Calories 1276 kcal

Ingredients

  

Wet Ingredients

• 1/3 cup coconut oil melted
• 1/2 cup brown sugar
• 2 tsp vanilla essence
• 1 tbsp ground flax seed to make the "flax egg"
• 1/4 cup water to make the "flax egg"
• 1 cup plant-based milk I used soy - to make the Vegan "buttermilk"
• 1/2 tbsp apple cider vinegar aka ACV

Dry Ingredients

• 2 cups flour I used cake flour for a super light, fluffy texture
• 3 tsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp cinnamon
• 1 tbsp cocoa powder to add some depth to the flavour, optional
• 1 handful maxi chocolate chips to sprinkle on top (or regular ones, optional)

Instructions

 

Before beginning the actual recipe

• Pre-heat your oven at 180°C (roughly 350F).
• Prepare your flax egg by grinding your flax (or using flax meal) and adding 1/4 of a cup of water to it.
• Prepare your Vegan "buttermilk" by stirring the ACV in the cup of plant-based milk.
• Oil the loaf pan with a little bit of coconut oil (if needed, depending on the pan you use).

After 5 minutes the flax egg and buttermilk should be ready...

• In a medium sized bowl combine all the wet ingredients: the milk/ACV mixture, the vanilla essence, the coconut oil, the brown sugar and the flax egg.
• In a large bowl sift all the dry ingredients so they are evenly distributed: the flour, the baking powder, the sea salt and the cinnamon.
• Combine the dry ingredients and add the wet ingredients. Stir until the dry and wet ingredients are just incorporated. Don't over-mix the batter because this overdevelops the gluten, resulting in a rubbery cake.
• Now pour the delicious batter in the pan, sprinkle the maxi chocolate chips on top and immediately place the pan in the oven.
• Let it bake for about 35 minutes, then check with a toothpick: if it comes out clean, get the bread out. Otherwise let it bake for some 2/5 minutes more, but no longer than that.

Notes

This Vegan Chocolate Chip bread recipe is inspired by Ceara's Kitchen, but where she uses apple sauce and other ingredients, I, as always, parted ways with the original recipe to make it my own.

Are you going to give it a try? We'd love to know about it. Let us know in the comments or hook up with us on social media. If you post a picture on Instagram don't forget to use #sevenroses :-)

The result is a fluffy, moist, simple cake that can double as a healthy dessert or as a sweet breakfast, if you are so inclined.

I have been asked to make this as a birthday cake, can you imagine? A humble Vegan sweet bread…. but that’s how good it is :)
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