Halloween Devils Food Loaf (Vegan)
This devil’s food loaf is moist, tender, and rich with chocolate flavor. Covered in a dark chocolate ganache; it is absolutely decadent. This loaf is simple, free of dairy and eggs, and perfect for anyone who enjoys chocolate.
This devil’s food loaf is perfect. It features a soft, tender crumb and a deep, dark chocolate flavor. On its own, it’s ideal, but who doesn’t enjoy chocolate ganache? Now you have an amazing loaf with a chocolatey, moist crumb and a gorgeously creamy, dark chocolate ganache on top. The loaf and ganache are quite simple to make; all you need to do is add some Halloween décor to create the ideal Halloween dessert.
What you will need:
This loaf comes together quickly and easily. All ingredients required for this recipe are basic pantry items.
- all purpose flour
- baking powder
- baking soda
- salt
- dutch process cocoa powder
- cane sugar
- coconut sugar
- oil – I used olive oil
- plant based milk
- plant based yogurt
- coffee – freshly brewed hot coffee or cold brew will work – I used cold brew
- vanilla extract
- chopped dark chocolate
- plant based heavy cream
- optional – chocolate molds (the mold was purchased from Amazon. I used Lindt Oatmilk chocolate bar, Lindt 70% chocolate bar and Enjoy Life white baking mini chips to make the molds.)
How to:
Preheat your oven to 350F and prepare an 8×4 loaf pan by lining it with parchment paper. To prepare the loaf, we need to first bloom the cocoa powder. To a small pot, add the water, milk, and coffee. Heat the liquids over medium- to medium-low heat to almost boiling. Once heated, remove the pot from the heat and add the cocoa powder, whisking the cocoa powder in until fully combined. Set the mixture aside to allow the cocoa powder to bloom for 5 to 10 minutes. In a small bowl, add the flour, salt, baking powder, and baking soda. Whisk the ingredients together to fully incorporate. In a medium bowl, add the oil and both sugars. Whisk the sugars and oil together for 30 seconds to a minute. To the sugar mixture, add the yogurt and vanilla extract. Continue whisking for another 30 seconds to a minute. To the wet ingredients, add the cocoa mixture. Whisk the cocoa mixture in until fully incorporated. Add the dry ingredients to the wet ingredients; whisk until no more flour is seen.
Pour the batter into the prepared pan and bake for 50 to 55 minutes. My loaf came out perfectly at 53 minutes. The loaf should be pulling away from the sides of the pan, and a toothpick inserted should come out clean. Allow the loaf to rest in the pan for about 15 minutes before transferring it to a cooling rack.
The ganache can be prepared while the loaf is cooling. Place the roughly chopped chocolate in a heatproof bowl and set it aside. In a small pot, add the heavy cream and heat it to almost boiling (do not bring it to a boil). Remove the pot from the heat and pour the cream over the chocolate. Allow it to sit for 5 minutes. Stir the chocolate and cream together until the chocolate is completely melted and the chocolate and cream are fully blended. Allow the ganache to cool to room temperature. You can place the ganache in the refrigerator to speed this process up.
The ganache can be spread over the top of the loaf once it has reached room temperature and the loaf is entirely cool. I purchased a Halloween mold from Amazon and made some dairy-free milk chocolate, dark chocolate, and white chocolate molds for decoration.
Store the loaf in an airtight container at room temperature for up to 3 days.
Halloween Devils Food Loaf (Vegan)
Ingredients
Devils Food Loaf
- 1½ cups + 2 tbsp / 195 grams all purpose flour
- ¾ cup/ 72 grams dutch process cocoa powder
- 10 tbsp/ 125 grams cane sugar
- 10 tbsp/ 125 grams coconut sugar
- 6 tbsp olive oil
- 2 tsp baking powder
- 1 tsp baking soda
- ½ cup plant based milk
- ½ cup water
- ½ cup coffee
- ½ cup plant based yogurt
- 2 tsp vanilla extract
- ¼ tsp salt
Chocolate Ganache
- 3.5 oz / 100 grams dark chocolate – I used Lindt Excellence 70% (roughly chopped)
- 3.5 oz/ 100ml plant based heavy cream
optional decoration
- homemade chocolate molds
Instructions
Devils Food Loaf
- Preheat the oven to 350F and prepare an 8×4 loaf pan by lining it with parchment paper.
- To a small pot, add the milk, water and coffee. Heat the mixture up to almost boiling, remove from heat and add the cocoa powder. Whisk to fully combine the cocoa into the milk mixture and let it sit for 5 to 10 minutes.
- To a small bowl, add the flour, salt, baking powder, and baking soda; whisk to combine and set aside.
- To a medium bowl, add both sugars and the oil. Whisk the sugar and oil together for 30 seconds to a minute. Add the yogurt and vanilla extract and continue whisking for another 30 seconds to a minute. Add the cocoa mixture to the sugar mixture and whisk for 30 seconds to a minute. Add the dry ingredients to the wet ingredients and whisk until just combined.
- Pour the batter into the prepared pan and bake for 50 to 55 minutes. You want the sides to be pulling away from the pan and when a toothpick is inserted, it comes out clean.Once out of the oven, allow the loaf to cool in the pan for about 15 minutes before transferring it to a cooling rack. The loaf is ready to be frosted once it cools to room temperature.
Chocolate Ganache
- Place the chocolate in a heat safe bowl and set it aside.
- Heat the cream in a small pot over medium to medium-low heat. Do not allow it to boil. Once heated, pour the cream over the chocolate and let it stand for about 5 minutes. After 5 minutes, stir the cream and chocolate together until all of the chocolate is melted and the chocolate and cream are fully combined.
- Allow the ganache to cool to room temperature, it can be placed in the refrigerator to speed that process up. Once the loaf has completely cooled and the ganache has reached room temperature, the ganache can be spread across the top of the loaf. I purchased a mold from Amazon and made some Halloween chocolate molds. I used Lindt Oatmilk chocolate bar, Lindt 70% chocolate bar and Enjoy Life white baking mini chips to make the molds.
- Store the cake in an airtight container at room temperature for up to 3 days.
