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:

Vegan Chocolate Mousse

Chocolate Cream Cheese Frosting

Healthy Chocolate 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-li...