🌱 Vegan Chocolate Pecan Loaf Cake 🍫
This Vegan Chocolate Pecan Loaf Cake is a dark, moist chocolate loaf with a glossy chocolate glaze and a pile of pecans on top. No eggs. No dairy. It slices like a bakery loaf and tastes like a brownie decided to be cake. Keep it on the cutting board — people will come back for another piece.
I love how simple the batter is. Mix, bake, glaze, pile on the nuts. Don’t overbake or you’ll lose that fudgy crumb. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Loaf 💚
- 🌱 Completely vegan
- 🍫 Deep chocolate crumb
- 🥜 Toasted pecans on top
- ✨ Glossy chocolate glaze
- 🍞 Easy loaf-pan bake
- ☕ Perfect with coffee
The Secret to a Moist Chocolate Loaf
Use hot coffee or hot water with the cocoa. It blooms the chocolate and keeps the crumb from tasting dry. Fold the pecans in last so they don’t sink into a paste. Cool the loaf before you glaze or the chocolate will slide off instead of setting into that drip.
Frequently Asked Questions ❓
Can I use walnuts instead? pecan
Yes. Walnuts or a mix of both work the same way.
Does it taste like coffee? ☕
No. Coffee just makes the chocolate taste darker. Water works too.
How do I store it? 🧊
Covered at room temperature for 2 days, or in the fridge for 5. Bring to room temp before serving.
🌱 Vegan Chocolate Pecan Loaf Cake
Ingredients 🛒
For the Loaf
- 1½ cups all-purpose flour
- ¾ cup sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened plant milk
- ⅓ cup oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
- ½ cup hot coffee or hot water
- ¾ cup chopped pecans, plus extra for the top
For the Glaze
- ¾ cup vegan chocolate chips
- 3 tablespoons plant milk or coconut milk
- 1 teaspoon oil or vegan butter
- Pinch of salt
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Grease and line a loaf pan.
- Whisk the flour, sugar, cocoa, baking soda, and salt.
- Add plant milk, oil, vinegar, and vanilla. Mix, then stir in the hot coffee until smooth.
- Fold in the chopped pecans. Pour into the pan.
- Bake 45–55 minutes, until a toothpick has a few moist crumbs.
- Cool in the pan 15 minutes, then turn out and cool completely.
- Melt the glaze ingredients until smooth. Pour over the loaf and top with more pecans. Let set before slicing.
Nutrition
| Nutrient | Per slice (1/10) |
|---|---|
| Calories | 320 |
| Protein | 4g |
| Net carbohydrates | 36g |
| Total carbohydrates | 39g |
| Fiber | 3g |
| Total fat | 18g |
| Sodium | 220mg |
Estimates based on chocolate loaf, glaze, and pecans. Exact numbers may vary by chocolate brand.
Notes & Tips 💡
- Toast the pecans 5 minutes for extra flavor before folding them in.
- If the loaf browns too fast, tent it with foil for the last 15 minutes.
- A pinch of espresso powder in the batter makes the chocolate taste deeper.
- This loaf freezes well, glazed or unglazed, for up to 2 months.
This Vegan Chocolate Pecan Loaf Cake is dark, glazed, and loaded with pecans. A chocolate loaf that looks like a celebration. 🍫🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
