Saturday, 14 September 2013

Chocolate Bread (Vegan)

This indulgent chocolate loaf is great for a weekend breakfast treat. I've previously made this recipe with eggs and milk, so I thought I'd have a go at a vegan version. Just a word of warning...due to the high sugar content, if you toast this bread, make sure you do so on a low setting, unless you want a burnt offering!
  • 2¾ cup white bread flour
  • ¼ cup unsweetened cocoa powder
  • 1 cup dairy-free milk
  • 1 tbsp dairy-free spread or vegetable oil
  • 4 tbsp soft brown sugar
  • 1 sachet of fast action dried yeast
  • ½ tsp salt
  • ¼ tsp ground cinnamon (optional)
  • 100g/4oz dairy-free chocolate, chopped into chunks
If using a bread maker, put in all ingredients (except the chocolate) and set on the dough setting. 

If making by hand, place the dry ingredients (except the chocolate) in a large bowl. 
Mix in the spread/oil.
Slowly knead in the milk until you have a soft, but not sticky dough. Cover the bowl and leave to prove for 1 hour in a warm place.

Once proved, flatten the dough and knead in the chocolate chunks. 
Place in a well greased loaf tin. Prove for a further 30 minutes.

Bake in a pre-heated oven at 190C/180C Fan/Gas 5/375F for 25-30 minutes. Turn out and cool on a wire rack.

Alternative: Add ½ cup of dried raisins, chopped dried dates or cherries, along with the chocolate.

Suitable for freezing.
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  1. OMG! You got me at Chocolate! loll

    sounds delicious!

  2. Haha, thanks! My kids certainly enjoyed it for breakfast this morning :-)

  3. This is the kink of bread my kids loooooooooooooooooove!

    1. Thanks, mine too...the more chocolate, the better!


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