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This Vegan Christmas Fruit Cake with chocolate glaze is moist, flavorful, festive, and easy to make. It’s loaded with dried fruit, nuts, cinnamon, and chocolate chunks. A perfect dessert for the holidays! Dairy-free, eggless.

THIS CHRISTMAS FRUIT CAKE IS

• vegan
• dairy-free
• egg-free
• soft
• light
• moist
• flavorful
• so delicious
• made with dried fruit, nuts, Ceylon cinnamon, and chocolate
• easy to make
• freezer friendly

WHAT YOU NEED TO MAKE VEGAN CHRISTMAS FRUIT CAKE

You need the following ingredients to make this fruit cake (the exact measurements are in the recipe card below):

• All-purpose flour – Sift the flour to avoid lumps in the batter.
• Cornstarch – improves the texture.
• Baking powder and baking soda
• Cinnamon – Adds warm depth of flavor. I recommend using Ravaneō N°22 Ceylon Cinnamon.
• Salt – balances the sweetness. I recommend using  Ravaneō N°15 Flower of Salt.
• Vegan butter – use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the batter.
• Granulated sugar
• Plant-based milk – Use any plant-based milk of your choice, such as oat, almond, or soy. Make sure it is at room temperature.
• Lemon juice – helps to activate the baking soda. You can also use apple cider vinegar.
• A mix of dry fruit, nuts, chocolate – Use any fruit and nuts of your choice. I used dried apricot, cranberries, dates, walnuts and pecans, and dark chocolate. You can also use candied fruit.
• Powdered sugar
• Chocolate – Use good quality dark chocolate. I used 70%.

Equipment you need:

• Loaf pan – 9×5 inch (25x13cm)
• Parchment paper
• Medium-size bowl
• Large bowl
• Hand mixer (or a stand mixer)
• Silicon spatula or wooden spoon
• Cooling rack
• Saucepan

HOW TO MAKE THE BEST VEGAN CHRISTMAS FRUIT CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 356°F (180°C) and grease a 9×5 inch (25x13cm) loaf pan with oil or vegan butter. Then line with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips.

2. Step: Combine dry ingredients

In a bowl, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, and a pinch of salt. Mix well and set aside.

3. Step: Make the cake batter

In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar on high speed until fluffy and lighter in color for about 3-4 minutes. Slowly and gradually mix in oat milk and lemon juice. Mix until fully combined. Sift in dry ingredients and gently combine using a spatula. Then fold a mix of dried fruit, nuts, and chocolate chunks.

4. Step: Bake the fruit cake

Transfer the batter into the prepared pan and bake in preheated oven for 40-45 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and allow the cake to cool for about 15 minutes in the pan. Then carefully transfer to a cooling rack to cool completely.

5. Step: Make the chocolate glaze

To a saucepan, add powdered sugar and water. Stir and bring it to a boil. Take off the heat and add in chopped chocolate. Mix until fully melted and combined.

Pour the glaze over the cake and spread it evenly. Top with chopped nuts if desired. Let the glaze set before serving.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CHRISTMAS FRUIT CAKE?

Store the cake in an airtight container at room temperature or in the fridge.

HOW LONG DOES VEGAN CHRISTMAS FRUIT CAKE LAST?

Christmas fruit cake will last for about 3-4 days in the airtight container at room temperature and for up to a week in the fridge.

CAN YOU FREEZE FRUIT CAKE?

To freeze the cake, place it (whole loaf or sliced) in an airtight container or plastic zip-lock bag and store them in the freezer for up to 3 months. To defrost, let them thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Vegan Eggnog Cupcakes
• Gingerbread Sheet Cake with Molasses Frosting
• Walnut Crescent Cookies
• Gingerbread Cookies
• Hot Chocolate with Rum
• Creamy Vegan Eggnog

This recipe was created in collaboration with @ravaneofoods.

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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VEGAN CHRISTMAS FRUIT CAKE

This Vegan Christmas Fruit Cake with chocolate glaze is moist, flavorful, festive, and easy to make. It’s loaded with dried fruit, nuts, cinnamon, and chocolate chunks. A perfect dessert for the holidays! Dairy-free, eggless.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 1 loaf

Calories 294kcal

Author Plantiful Bakery

Ingredients

Fruit Cake:

• 200 g all-purpose flour
• 1 tbsp cornstarch
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• pinch sea salt
• 120 g vegan butter, softened *
• 120 g granulated sugar
• 1/2 cup unsweetened oat milk, room temperature or any plant-based milk
• ½ tbsp lemon juice or apple cider vinegar
• 160 g mix of dry fruit, nuts, and chocolate

Chocolate Glaze:

• 80 g powdered sugar
• 3 tbsp water
• 80 g dark chocolate, chopped 70%

Instructions

Fruit Cake

• Preheat the oven to 356°F (180°C) and grease a 9x5 inch (25x13cm) loaf pan with oil or vegan butter. Then line with a strip of parchment paper.
• In a bowl, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, and a pinch of salt. Mix well and set aside.
• In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar on high speed until fluffy and lighter in color for about 3-4 minutes. Slowly and gradually mix in oat milk and lemon juice. Mix until fully combined. Sift in dry ingredients and gently combine using a spatula. Then fold a mix of dried fruit, nuts, and chocolate chunks.
• Transfer the batter into the prepared pan and bake in preheated oven for 40-45 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and allow the cake to cool for about 15 minutes in the pan. Then carefully transfer to a cooling rack to cool completely.

Chocolate Glaze

• To a saucepan, add powdered sugar and water. Stir and bring it to a boil. Take off the heat and add in chopped chocolate. Mix until fully melted and combined.
• Pour the glaze over the cake and spread it evenly. Top with chopped nuts if desired. Let the glaze set.
• Slice and enjoy!

Notes

* Vegan butter: Use vegan butter with about 70-80% fat. Let the butter soften at room temperate before making the batter.

Storing:

Store the cake in an airtight container at room temperature or in the fridge. It will last for up to 3-4 days at room temperature and for up to a week in the fridge. You can also freeze the cake for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1slice | Calories: 294kcal

Nutrition Facts

Serving: 1 slice / Calories: 294kcal / Total Fat: 14,0g / Saturated Fat: 6,4g / Cholesterol: 0mg / Total Carbohydrate: 40,1g / Fiber: 2,2g / Sugar: 22,8g / Protein: 3,2g / Sodium: 162mg / Potassium: 168mg / Iron: 1,8mg

Příspěvek VEGAN CHRISTMAS FRUIT CAKE se objevil jako první na Plantiful Bakery.

THIS LEMON POPPY SEED LOAF CAKE IS

• vegan
• dairy-free
• egg-free
• zesty
• citrusy
• moist
• fluffy
• soft
• full of lemon flavor
• topped with lemon glaze
• easy to make
• made with vegan sour cream
• has a little crunch of top
• perfect spring cake

WHAT YOU NEED TO MAKE THE BEST LEMON POPPY SEED CAKE

You need the following ingredients to make this Vegan Lemon Poppy Seed Loaf (the exact measurements are in the recipe card below):

• All-purpose flour – sift the flour to make sure there are no lumps.
• Cornstarch – softens the cake.
• Baking powder and baking soda – Leavening agents that help to raise the cake.
• Sea salt – balances the sweetness.
• White granulated sugar – keeps the cake light in color.
• Sunflower oil – You can use any oil neutral in flavor, such as canola oil.
• Vegan sour cream – makes the cake moist and soft. You can substitute for coconut yogurt. Make sure it has room temperature.
• Lemon juice – gives tangy flavor.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. It should have room temperature.
• Pure lemon essential oil – This is an optional ingredient. It gives the cake rich lemon flavor, which I personally love.
• Lemon zest – add citrusy flavor. You can skip it if you don’t like a lot of lemon flavor.
• Poppy seeds – It’s lemon poppy seed cake, after all.

For lemon glaze, you need:

• Powdered sugar
• Lemon juice

Equipment you need:

• Loaf pan – 9 x 5 inch (25x13cm)
• Parchment paper
• 2 mixing bowls – one for dry ingredients, one for wet ingredients
• Whisk
• Strainer/sifter
• Silicon spatula 
• Cooling rack
• Small bowl – for the lemon glaze

HOW TO MAKE VEGAN LEMON POPPY SEED LOAF CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 350°F (180°C) and grease a 9×5 inch (25x13cm) loaf pan with oil or vegan butter. Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. Set the pan aside.

2. Step: Mix dry ingredients

To a medium-size bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.

3. Step: Mix wet ingredients

In a large mixing bowl, using a whisk, mix white granulated sugar, sunflower oil, and vegan sour cream until combined. Then add lemon juice, unsweetened almond milk, and 5 drops of lemon essential oil and mix again until combined.

4. Step: Combine wet ingredients with dry ingredients

Sift half of the dry ingredients into the wet ingredients, mix, sift the second half of the dry ingredients, add lemon zest and poppy seeds, and stir together until just combined. Be careful not to overmix the batter (or the cake will get too dense).

5. Step: Bake the lemon cake in the oven

Pour the batter into the prepared baking pan and spread it evenly. Bake it in preheated oven for 50-55 minutes. The cake is done when a toothpick inserted in the middle comes out clean. If it looks wet, bake for additional 5 minutes because all ovens vary.

6. Step: Let the cake cool completely

Remove the cake from the oven and let cool for about 15 minutes. Then carefully remove the cake with the parchment paper flaps on the sides and place it on a cooling rack to let cool completely.

7. Step: Make the lemon glaze

Make the lemon glaze by mixing powdered sugar and lemon juice until it forms into a runny glaze. Pour the glaze over the cooled cake and spread evenly. You can top it with some lemon zest or poppy seeds.

Slice and serve!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE LEMON POPPY SEED LOAF CAKE?

Store the cake (sliced or the whole loaf) in an airtight container at room temperature or in a fridge. The airtight container will help to keep the moisture of the cake.

HOW LONG DOES LEMON POPPY SEED CAKE LAST?

The cake will last up to 3-4 days at room temperature and up to a week in the fridge.

CAN YOU FREEZE LEMON POPPY SEED CAKE?

Yes, you can freeze the lemon poppy seed cake for up to 3 months – slice the loaf and store it in an airtight container. To unfreeze it, let it thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Chip Banana Bread
• Biscoff White Nougat Chocolate Blondies
• Cinnamon Streusel Coffee Cake
• Bakery-Style Chocolate Chip Muffins
• Strawberry Oatmeal Cookies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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VEGAN LEMON POPPY SEED LOAF CAKE

This Vegan Lemon Poppy Seed Loaf Cake with simple lemon glaze is moist, light, fluffy, and full of lemon flavor. Made with vegan sour cream, which makes it super soft. Easy cake recipe perfect for spring baking. No eggs, no butter.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 1 loaf (about 12 slices)

Calories 283kcal

Author Plantiful Bakery

Ingredients

Lemon Cake:

• 240 g (2 cups) all-purpose flour
• 1 tbsp (8g) cornstarch
• 2 tsp baking powder
• ½ tsp baking soda
• pinch of sea salt
• 230 g (1 cup) white granulated sugar
• 120 ml (1/2 cup) sunflower oil (or canola oil) + extra for greasing
• 100 g (7 tbsp) vegan sour cream*, room temperature
• 2 tbsp (30ml) lemon juice
• 3 tbsp (45m)l unsweetened almond milk, room temperature (use any plant-based milk)
• 5 drops of pure lemon essential oil (optional)
• zest of 1 lemon
• 4 tbsp (36g) poppy seeds

Lemon Glaze:

• 80 g (3/4 cup) powdered sugar
• 1 tbsp + 1 tsp lemon juice

Instructions

• Preheat the oven to 350°F (180°C) and grease a 9x5 inch (25x13cm) loaf pan with oil. Then line the pan with a strip of parchment paper. Set the pan aside.
• To a medium-size bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.
• In a large mixing bowl, using a whisk, mix white granulated sugar, sunflower oil, and vegan sour cream until combined. Then add lemon juice, unsweetened almond milk, and 5 drops of lemon essential oil and mix again until combined.
• Sift half of the dry ingredients into the wet ingredients, mix, sift the second half of the dry ingredients, add lemon zest and poppy seeds, and stir together until just combined. Be careful not to overmix the batter (or the cake will get too dense).
• Pour the batter into the prepared baking pan and spread it evenly. Bake it in preheated oven for 50-55 minutes. The cake is done when a toothpick inserted in the middle comes out clean. If it looks wet, bake for additional 5 minutes.
• Remove the cake from the oven and let cool for about 15 minutes. Then carefully remove the cake with the parchment paper flaps on the sides and place it on a cooling rack to let cool completely.
• Make the lemon glaze by mixing powdered sugar and lemon juice until it forms into a runny glaze. Pour the glaze over the cooled cake and spread evenly.
• Slice and serve!

Notes

* Vegan sour cream: You can substitute for coconut yogurt.

Storage:

Store the cake (sliced or the whole loaf) in an airtight container at room temperature for up to 3-4 days or in a fridge for up to a week. You can also freeze the cake for up to 3 months.

Nutrition

Calories: 283kcal

Nutrition Facts

Serving: 1 slice / Calories: 283kcal / Total Fat: 11,8g / Saturated Fat: 2,3g / Cholesterol: 0mg / Total Carbohydrate: 43,3g / Fiber: 1,3g / Sugar: 26,0g / Protein: 2,7g / Sodium: 69mg / Iron: 1,2mg / Potassium: 47mg

Příspěvek VEGAN LEMON POPPY SEED LOAF CAKE se objevil jako první na Plantiful Bakery.

EASY VEGAN PUMPKIN BREAD:

I love baking with pumpkin. It always adds moisture, softness, pumpkin flavor, and beautiful yellow color to the baked good.

This quick pumpkin bread, packed with pumpkin spice flavors, is a simple fall recipe. It may seem basic but it’s so delicious, and I’m here for it. It’s the best pumpkin bread I’ve ever had. I always enjoy a slice with a cup of coffee while watching the autumn rain run down the window.

It is one of those recipes you shouldn’t miss to make in Fall!

THIS BANANA BREAD IS:

• dairy-free
• egg-free
• soy-free
• vegan
• moist
• fluffy
• soft
• sweet
• delicious
• easy to make
• done without mixer
• loaded with autumn spiced flavors
• perfect fall recipe

WHAT YOU NEED TO MAKE THE BEST VEGAN PUMPKIN BREAD:

You need the following ingredients to make this Vegan Pumpkin Bread:

• Flax egg – For egg substitutes, we are using flax-egg by combining ground flaxseeds with water. Make sure to let it sit for at least 5 minutes to thicken.
• Vegan buttermilk – Make super easy vegan buttermilk by combining almond milk with apple cider vinegar (or lemon juice). Use any plant milk you have. Just keep in mind, some plant milk (such as soy milk) can thicken, so you may need to add more of it.
• Light brown sugar – Adds a bit of caramel flavor.
• Pumpkin puree – I’m using homemade pumpkin puree (from boiled Hokkaido pumpkin). You can substitute for canned pumpkin, but it can differ in consistency (moisture), so you may need to add a bit of milk if too thick or more flour if too wet.
• Sunflower oil – Oil adds moisture to the bread. You can use any vegetable oil, neutral in flavor, instead.
• All-purpose flour – Makes the bread super soft. You can use whole wheat flour instead, but it will change the taste and the texture of the pumpkin bread. You can also use half all-purpose flour and half whole wheat flour for better results.
• Baking powder and baking soda – Leavening agents that help the bread rise. For activating the baking soda, we’re using apple cider vinegar.
• Sea salt – helps to bring out all those natural flavors.
• Pumpkin spice mix – It wouldn’t be pumpkin bread without the fall spice flavors. Read below how I make my homemade pumpkin spice mix.
• Ground cinnamon – For more cinnamon flavor. You can substitute for a more pumpkin spice mix.

Equipment you need:

• loaf pan – I used a 25cm loaf pan (about 10 inches)
• parchment paper
• 2 small bowls – for flax-egg and vegan buttermilk
• a large bowl
• hand whisk
• spatula
• sifter (optional) – for sifting the flour to make the pumpkin bread fluffier

OPTIONAL ADD-INS:

This pumpkin bread is delicious as it is, but if you feel a little extra, you can add:

• chocolate chips/chunks
• roasted pecans or any nuts
• cranberries
• pumpkin seeds

HOW TO MAKE HOMEMADE PUMPKIN SPICE MIX:

Making homemade pumpkin spice is easy. You’ll need to combine the following ingredients:

• 4 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground cloves

HOW TO MAKE VEGAN PUMPKIN BREAD:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Vegan Pumpkin Bread is easy and comes with 6 simple steps:

1. Step: Preheat oven and prepare the pan

Preheat the oven to 180°C. Lightly grease a loaf pan (I use a 25cm/10in loaf pan) with a little bit of oil. You can use sunflower oil; however, I think coconut oil or vegan butter works the best. Then line the pan with a strip of parchment paper on the longer side (you can secure the parchment paper on the sides of the loaf pan with binder paper clips). It will prevent pumpkin bread from sticking to the pan.

2. Step: Make a flax egg

Make the flax egg by combining a tablespoon of ground flaxseeds with 2 tablespoons of water. Make sure to let it sit for at least 5 minutes to thicken.

3. Step: Make vegan buttermilk

Add a tablespoon of apple cider vinegar (or lemon juice) to unsweetened almond milk. Mix well. Set aside.

4. Step: Make the batter

Make sure to accurately measure all of the ingredients to avoid your bread to be different than mine.

In a large bowl, combine light brown sugar, pumpkin puree, and sunflower oil. Mix well with a hand whisk. Add flax egg and vegan buttermilk and mix again. Next, add all-purpose flour (to avoid lumps, sift the flour through a sifter), baking powder, baking soda, a pinch of salt, pumpkin spice mix, and cinnamon. Mix until just combined. Don’t overmix the batter.

Pour the batter into the prepared pan (make sure to put all the batter) and evenly spread it to the side with a spatula.

5. Step: Bake the pumpkin bread

Bake in preheated oven for 30-35 minutes, until a toothpick, inserted into the middle, comes out clean. Otherwise, bake for 5 – 10 minutes longer because all ovens vary.

6. Step: Cool completely

Make sure to let your pumpkin bread cool completely before serving. If your loaf is still warm, it may be harder to cut.

WHAT TO EAT WITH PUMPKIN BREAD?

• nut butter or peanut butter (PB is always my favorite!)
• vegan butter
• vegan Nutella
• jam
• vegan cream cheese
• date caramel sauce

HOW TO STORE PUMPKIN BREAD:

Store your pumpkin loaf in a covered container (it will help to keep the moisture) at room temperature.

HOW TO FREEZE PUMPKIN BREAD:

Place sliced pumpkin loaf in a container or zip-lock plastic bag and store it in the freezer. Then just let the bread thaw before eating.

HOW LONG DOES PUMPKIN BREAD LAST?

The pumpkin bread will last up to 4 days at room temperature and up to 3 months in the freezer.

If you want to enjoy your pumpkin bread during the whole week, store it in the fridge.

MORE PUMPKIN RECIPES:

• Vegan Pumpkin Alfredo Sauce
• Creamy Roasted Pumpkin Soup
• Healthy Pumpkin Spiced Latte

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN PUMPKIN BREAD RECIPE (EASY)

This Pumpkin Bread is a perfect fall treat. It’s moist, soft, spicy, and super easy to make. You’ll love this delicious classic dessert in the vegan version.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 14 slices

Calories 126kcal

Author Plantiful Bakery

Ingredients

• 1 tablespoon ground flaxseed (=6 g)
• 2 tablespoons water (=30 ml)
• 3 tablespoons unsweetened almond milk (=40 ml)
• 1 tablespoon apple cider vinegar* (=15 ml)
• 120 grams light brown sugar
• 200 grams pumpkin puree
• 3 tablespoons sunflower oil (=40 g) + extra for greasing
• 220 grams all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• pinch sea salt
• 1 teaspoon pumpkin spice
• 1 teaspoon ground cinnamon

Instructions

• Preheat the oven to 180°C. Lightly grease a loaf pan** with a little bit of oil (or vegan butter). Then line the pan with a strip of parchment paper on the longer side. Set aside.
• Make the flax egg by combining a tablespoon of ground flaxseeds with 2 tablespoons of water. Let it sit for at least 5 minutes to thicken.
• To make vegan buttermilk, add a tablespoon of apple cider vinegar (or lemon juice) to unsweetened almond milk. Mix well. Set aside.
• In a large bowl, combine light brown sugar, pumpkin puree, and sunflower oil. Mix well with a hand whisk. Add flax egg and vegan buttermilk and mix again. Next, sift all-purpose flour, baking powder, baking soda, a pinch of salt, pumpkin spice mix, and cinnamon. Mix until just combined. Don’t overmix the batter.
• Pour the batter into the prepared pan and evenly spread it to the side with a spatula.
• Bake in preheated oven for 30-35 minutes, until a toothpick, inserted into the middle, comes out clean. Otherwise, bake for 5 - 10 minutes longer.
• Make sure to let your pumpkin bread cool completely before serving.

Notes

* Lemon juice works as well.

** I used a 25cm loaf pan.

Nutrition Facts

Serving: 1 slice / Calories: 126kcal / Total Fat: 3,4g / Saturated Fat: 0,4g / Cholesterol: 0mg / Sodium: 7mg / Total Carbohydrate: 22,2g / Fiber: 1,1g / Sugar: 8,8g / Protein: 1,9g / Calcium: 50mg / Iron: 1mg / Potassium: 137mg

Nutrition

Calories: 126kcal

Příspěvek VEGAN PUMPKIN BREAD RECIPE (EASY) se objevil jako první na Plantiful Bakery.

THIS CHOCOLATE CHUNK BANANA BREAD IS

• vegan
• egg-free
• dairy-free
• moist
• fluffy
• flavorful
• rich
• packed with banana flavor
• loaded with chocolate chunks and peanut butter
• naturally sweetened
• easy to make
• perfect as a snack, dessert, or breakfast

WHAT YOU NEED TO MAKE CHOCOLATE CHUNK BANANA BREAD

You need the following ingredients to make this banana bread (the exact measurements are in the recipe card below):

• All-purpose flour – Sift the flour to avoid lumps in the batter. You can also use white spelt flour.
• Baking powder and baking soda – Leavening agents that help to raise the bread.
• Ground cinnamon – optional ingredient but adds nice warm flavor.
• Sea salt – balances the sweetness.
• Bananas – Make sure your bananas are overripe with lots of brown spots. That’s when they are super sweet and easy to mash. You can also use frozen bananas (which were overripe). Just let them thaw at room temperature or defrost them in the microwave before making the batter.
• Maple syrup – perfectly sweetens the banana bread.
• Peanut butter – use good-quality natural peanut butter for the best flavor.
• Sunflower oil – keeps the bread super moist. You can use any oil neutral in flavor.
• Apple cider vinegar – helps to activate baking soda. You can substitute for lemon juice.
• Dark chocolate – use a good-quality vegan dark chocolate bar and roughly chop it into chunks. You can also use chocolate chips. Reserve a few chunks to top the bread with.

Equipment you need:

• Loaf pan – 9 x 5 inch (25x13cm)
• Parchment paper
• Medium-size bowl – for dry ingredients
• Large bowl 
• Potato masher or fork
• Whisk
• Sifter
• Silicon spatula or wooden spoon
• Cooling rack

HOW TO MAKE THE BEST VEGAN CHOCOLATE CHUNK BANANA BREAD

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Banana Bread is super easy and comes with 5 following steps:

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 350°F (180°C) and grease a 9×5 inch (25x13cm) loaf pan with oil or vegan butter. Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips.

2. Step: Mix dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of sea salt. Mix with a whisk and set aside.

3. Step: Mash the bananas and combine them with wet ingredients

Add bananas to a large bowl and mash them well with a potato masher or fork into applesauce-like consistency. Add maple syrup, peanut butter, sunflower oil, and apple cider vinegar, and stir to combine.

4. Step: Combine wet and dry ingredients

Sift the flour mixture into the mashed banana mixture and mix everything with a spatula until just combined. Don’t overmix the batter. Finally, fold in chocolate chunks.

5. Step: Bake in the oven

Pour the batter into the prepared baking pan, spread it evenly, and top with more chocolate chunks. Bake in preheated oven for 35 minutes. The bread is done when a toothpick inserted in the middle comes out clean. If it looks wet, bake for additional 5-10 minutes because all ovens vary.

Remove the bread from the oven and let cool for about 15 minutes. Then carefully remove the bread with the parchment paper flaps on the sides and place it on a cooling rack to let cool completely. If it is still warm, it may be difficult to cut.

FREQUENTLY ASKED QUESTIONS:

CAN I USE WHOLE WHEAT FLOUR INSTEAD OF ALL-PURPOSE FLOUR?

Yes, you can use whole wheat flour, but it will change the taste and the texture of banana bread. You can also use spelt flour.

WHAT CAN I USE INSTEAD OF CHOCOLATE CHUNKS?

• nuts such as walnuts or pecans (for even better taste, use roasted nuts)
• vegan white chocolate
• crushed cookies (such as Oreo, Biscoff Biscuits)
• fresh blueberries or raspberries
• dried cranberries or raisins

HOW TO STORE VEGAN BANANA BREAD?

First, make sure the bread is completely cooled. Then store it (sliced or the whole loaf) in an airtight container at room temperature. The airtight container will help to keep the moisture of the bread.

HOW LONG DOES HOMEMADE BANANA BREAD LAST?

The banana bread will last up to 4 days at room temperature.

CAN I FREEZE HOMEMADE BANANA BREAD?

Yes, you can freeze the banana bread for up to 3 months. Make sure it’s completely cooled and then put it (whole loaf or sliced) in an airtight container or ziplock freezer bag and place it into the freezer. Then just let thaw at room temperature or rewarm in the oven.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Chip Muffins
• Blueberry Muffins
• Pumpkin Bread
• Lemon Poppy Seed Loaf Cake
• Fluffy Chocolate Chip Pancakes
• Strawberry Oatmeal Cookies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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VEGAN CHOCOLATE CHUNK BANANA BREAD

This Vegan Chocolate Chunk Banana Bread is moist, perfectly sweet, full of banana flavor, and super easy to make. It is loaded with dark chocolate chunks, peanut butter, and cinnamon. The best vegan banana bread recipe you need to have! Dairy-free, egg-free.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 1 loaf (about 12 slices)

Calories 164kcal

Author Plantiful Bakery

Ingredients

• 160 g (5,6oz) all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon (optional)
• pinch of sea salt
• 300 g overripe bananas (= about 3 small bananas)
• 3 tbsp (45ml/55g) maple syrup
• 3 tbsp (45g) natural peanut butter
• 2 tbsp (30ml/27g) sunflower oil (or canola oil)
• 1 tbsp apple cider vinegar (or lemon juice)
• 80 g (2,8oz) dark chocolate bar, chopped + extra for topping

Instructions

• Preheat the oven to 350°F (180°C) and grease a 9x5 inch (25x13cm) loaf pan with oil or vegan butter. Then line the pan with a strip of parchment paper.
• To a medium-size bowl, add all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of sea salt. Mix with a whisk and set aside.
• Add bananas to a large bowl and mash them well with a potato masher or fork into applesauce-like consistency. Add maple syrup, peanut butter, sunflower oil, and apple cider vinegar, and stir to combine.
• Sift the flour mixture into the mashed banana mixture and mix everything with a spatula until just combined. Don’t overmix the batter. Finally, fold in chocolate chunks.
• Pour the batter into the prepared baking pan, spread it evenly, and top with more chocolate chunks. Bake it in preheated oven for 35 minutes. The bread is done when a toothpick inserted in the middle comes out clean. If it looks wet, bake for additional 5-10 minutes.
• Remove the bread from the oven and let cool for about 15 minutes. Then carefully remove the bread with the parchment paper flaps on the sides and place it on a cooling rack to let cool completely.
• Enjoy!

Notes

Storage

First, make sure the bread is completely cooled. Then store it (sliced or the whole loaf) in an airtight container at room temperature for up to 4 days. You can also freeze the bread for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 164kcal

Nutrition Facts

Serving: 1 slice / Calories: 164kcal / Total Fat: 6,9g / Saturated Fat: 2,0g / Cholesterol: 0mg / Total Carbohydrate: 23,4g / Fiber: 2,0g / Sugar: 8,5g / Protein: 3,0g / Sodium: 119mg / Iron: 1,2mg / Potassium: 177mg

Příspěvek VEGAN CHOCOLATE CHUNK BANANA BREAD se objevil jako první na Plantiful Bakery.