1cupplant-based milkI used soy - to make the Vegan "buttermilk"
1/2tbspapple cider vinegar aka ACV
Dry Ingredients
2cupsflourI used cake flour for a super light, fluffy texture
3tspbaking powder
1/2tspsea salt
1/2tspcinnamon
1tbspcocoa powderto add some depth to the flavour, optional
1handfulmaxi chocolate chipsto 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 :-)