This chocolate raspberry loaf is the perfect balance of sweet, rich and chocolatey. It’ll be your new favourite dessert or snack. Perfect for anytime of year. Although chocolate really calls to me during the winter.
I love a good loaf. They’re no fuss, and can be rustic or elevated based on what you choose to finish them (ie with a nice icing, glaze or garnish). Since this one is a little more ‘fuss’ than usual (we have a layer of raspberry goodness), I opted for a simple glaze and a side of fresh raspberries. But you can get as creative and fancy as you want.
This loaf happens to be vegan, but you likely won’t be able to tell. It uses a flax egg to replace regular eggs. If you haven’t made a flax egg before, it’s very simple! Combine 1 Tbsp ground flax with 2.5 Tbsp water in a small bowl and let it sit until it congeals. Then add to your baked item when it calls for the egg. If you want to learn more about plant-based baking and cooking, and want a list of some easy plant-based swaps, check out this blog post.
Lastly, if you make this chocolate raspberry loaf, take some picture/video and tag me @harvesttablenutrition on Instagram. I always love to see your creations!
Chocolate Raspberry Loaf
- 1 Loaf pan
- 1 Small pot
- 1 cup raspberries, frozen
- 1 Tbsp water
- 1 Tbsp sugar
- 1 ¾ cup flour
- ¼ cup cocoa powder, sifted
- 2 tsp baking powder, sifted
- 1 cup sugar
- 2 Tbsp ground flax
- 5 Tbsp water
- ⅓ cup coffee, room temperature
- ¾ cup milk of choice I used soy
- 2 tsp vanilla extract
- ½ cup butter of choice, melted I used plant-based Becel
- 1 cup icing sugar, sifted
- 2 Tbsp cocoa powder
- 4 tsp vanilla extract
- 4 tsp coffee, room temperature
- Preheat oven to 350 °F
- Grease loaf pan and add parchment paper.
- Add raspberries, water and sugar to a small pot. Cook on medium heat, stirring occasionally, for about 10-15 minutes, or until raspberries have lost their shape, and it has thickened
- While raspberries are cooking, make your flax egg. Combine ground flax and water in a small bowl. Set aside.
- In a large bowl, combine flour, cocoa powder, sugar and baking powder.
- In a medium bowl, combine the coffee, milk, vanilla, flax egg and butter. Make sure you butter isn't too hot when you add it to your other wet ingredients.
- Add your wet ingredients to your dry ingredients. Combine until all flour is just incorporated.
- Add about 1/4 of the batter to the loaf pan. Then add the raspberry mixture. Spread it out using an offset spatula or spoon. Doesn't have to be perfect, but you want it to be spread evenly. Then add the remaining batter on top of the raspberry layer.
- Bake for 55-65 minutes, or until a toothpick comes out clean
- While the loaf is baking, add all glaze ingredients into a small bowl and whisk until well combined. Adjust to taste if needed.
- When your loaf is done, let it rest in the pan for 10 minutes, and then transfer to a wire rack to cool almost completely. I like to add my glaze when it's still lightly warm, so it's easier to spread.
- Enjoy on it's own or with fresh raspberries!
Do you want to become a more confident plant-based home cook? And learn how to eat plant-based in the ‘right’ way? My self-paced online course might be perfect for you! Plant-Based Cooking Made Easy provides a step-by-step guide to help you become a more confident plant-based home cook.
If you want to learn more about me and what I do, follow me on social media, @harvesttablenutrition on IG and Facebook. Follow along for plant-based nutrition tips & tricks, recipe ideas and much more!