Paleo vegan chocolate bread. This decadent chocolate loaf is free from grains, gluten, nuts, soy, eggs and dairy AND it is one of the most delicious things you’ll eat. Seriously.
I have been working on this loaf for longer than I care to admit, but finally I present to you this paleo vegan chocolate loaf. It is free from all major allergens AND it is moist, rich, tender, indulgent, chocolaty and kid-approved. It is heaven.
If you love my Vegan chocolate chunk banana loaf then you’ll love this- the texture is so similar yet its a recipe you can basically make for anyone. Thats right, if your friend is vegan, paleo, has common allergies or just likes a healthy bake then this loaf is for them.
Paleo vegan chocolate bread ingredient list
- Bananas. This recipe calls for bananas that are ripe but not overripe (however, either will work) as we are using them for texture and not taste.
- Boxed coconut milk. I like this one, but you can sub for any milk you like just do not sub for canned coconut milk.
- Extra virgin olive oil (EVOO). Olive oil is used both add to add fat and flavour to this grain free vegan chocolate loaf. EVOO is a heart healthy oil extracted by pressure (not chemicals) and is a great option when baking with chocolate flavours.
- Coconut sugar or any granulated sugar that you prefer. You can use monk fruit sweetener too if you wish to make this sugar free.
- Cassava flour. Cassava flour is becoming more widely available, however I continue to source mine from iHerb. I choose this brand. Cassava flour is a fantastic grain free baking flour that naturally replaces some virtues of eggs in baking.
- Cocoa powder or Dutch press cacao. Cacao is a more natural ingredient choice however Dutch cocoa will give you a richer flavour. Choose whichever you prefer.
- Baking powder, baking soda, salt and cinnamon. The baking usuals.
Baking with cassava flour
I love baking with cassava flour, however it is still considered a new kid on the block. Here are a few tips to get you started with it;
- You can find cassava flour in some health food stores or online like here. I use the Ottos brand, and substituting for another brand may alter results as the flour can vary in how much liquid it will absorb. I have not tried this loaf with any other brand. This is NOT a sponsored post.
- Cassava flour is toxic when raw, so you cannot use it for no-bake recipes and you should not eat the batter. Cooked cassava flour is not harmful, and cassava is a traditional food that simply requires cooking.
- It is extremely fine and needs to handled with care. I find it is best spooned into a bowl. Pouring will result in a HUGE dust cloud!
- The taste is neutral and slightly nutty. The texture is soft and powdery.
- It is gluten, grain and nut free.
- In many recipes cassava flour can be exchanged 1:1 with whet flour due to its naturally occurring binders that replace the need for gluten.
We hope you enjoy this incredible grain free, vegan chocolate loaf as much as we do. We love that you can basically feed it to anyone regardless of their dietary choices or needs.
If you’re after more free from recipes you might like to try;
- Free from linzer cookies
- Banana peanut butter oat cookies
- Plum crumble slice
- Healthy grain free granola
- Nut free chocolate bliss balls
We love to hear from you! Your reviews and comments help other people find this recipe too, so if you’re feeling generous please consider leaving one.
This decadent paleo vegan chocolate bread is free from gluten, grains, eggs, dairy, nuts, sesame and soy. It is rich, moist, soft and so delicious.
375g (1 1/2 cups mashed) ripe banana (*see notes)
182g (3/4 cup) boxed coconut milk
110g (1/2 cup) extra virgin olive oil
85g (1/2 cup) coconut sugar
195g (1 1/2 cups) cassava flour
28g (4 Tbsp) coconut flour
1 tsp ground cinnamon
55g (1/2 cup) cacao powder OR Dutch pressed cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tsp fine salt
Optional 1/2 cup choc chips or choice or dark chocolate (*choose a chocolate that suits any dietary needs, eg soy free, dairy free, paleo).
- I recommend using scales for this recipe to get precise results. If you prefer to use cups all measurements are using Australian metric cups/spoons, and should be measured following a scoop and scrape method.
- Preheat the oven to 180C. Grease and line a standard baking loaf and set aside. For best results it is best to test your oven using an oven thermometer to get consistent results as many ovens run hotter/cooler than they appear.
- In a large mixing bowl add bananas, milk, oil and sugar. Use a stick blender to blend until smooth. You can alternatively put these ingredients into a blender first and then transfer to a bowl. If you have neither a blender or a stick blender first add the banana to a bowl and mash very well. Next, add milk, oil and sugar and whisk together until smooth.
- Sift in flours, cinnamon, caca/cocoa, baking powder, baking soda and salt. Use a large wooden spoon to very gently fold together the wet and dry mix and stop once the batter is almost uniform. Add the chocolate chips and fold through gently- it should only be just mixed through. At this stage the batter will be very thick- this is completely normal. You will see the baking soda and powder starting to bubble meaning you need to gently yet quickly transfer the batter to your prepared tin. Use the back side of a spoon to carefully spread out the batter to form an even layer.
- Transfer to the oven and bake for 40-45 minutes. Test with a skewer, looking for many moist crumbs but no wet/runny batter remaining on teh stick. Allow to cool for 5 minutes before transferring to a wire rack.
You can begin to cut this loaf after 1/2 hour while still warm (just use a large sharp, seated knife).
The first 2 days this loaf is light, fluffy and moist. On day 3 it becomes more dense and is almost like a cakey brownie slice.
Once fully cool store in an airtight container in 10 minutes pantry (up to 3 days) or fridge (5-7 days).
This loaf is freezer friendly. Wrap individual slices and freeze, storing for up to 3 months.
- Unlike many recipes that call for very ripe/brown bananas this recipe does not. Ripe (yellow skin) or very ripe (spotty/brown skin) bananas both work well here.
Boxed coconut milk may be substituted for any milk but do not sub for canned coconut milk.
Coconut sugar can be swapped for your preferred granulated sweetener, including a monk fruit substitute.