Vegan Chocolate Raspberry Loaf

Everyone loves a recipe you can chuck into a bowl, mix up and bang in the oven – something that looks and tastes delicious and wonderful, without having to take up too much time, while also being secretly being a bit good for you (that’s always a bonus!). The thing with this loaf is that you’d never guess it was made from mostly healthy ingredients – it’s rich and decadent, a winning combination of chocolate and raspberry with a hint of coconut thanks to using Seed & Bean’s offerings. Swap blueberries or cherries for raspberries if you wish, or leave out the cacao/cocoa powder in the loaf mixture for a slightly less rich version – either way, it’s a winner of a treat!

Ingredients:

For the loaf – 

  • 100g flour of choice (I used oat flour from Buy Wholefoods Online)
  • 50g ground almonds (I used Whitworths)
  • 4 tablespoons cacao or cocoa powder (I used Bioglan)
  • 75g coconut sugar (I used The Groovy Food Company)
  • 2 tablespoons flaxseed (I used Yum & Yay)
  • 1 teaspoon baking powder
  • 200ml dairy-free milk of choice (I used Oatly)
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 100g frozen raspberries
  • 50g Seed & Bean Coconut & Raspberry Dark Chocolate, cut into chunks

For the topping – 

  • 200g dairy-free thick plain yogurt (I used Nush Foods)
  • 3 tablespoons cacao or cocoa powder
  • 3 tablespoons maple syrup

To decorate – 

  • Chunks of Seed & Bean Coconut & Raspberry Dark Chocolate
  • Raspberries
  • Freeze-dried raspberries (I used Lio Licious)
  • Cacao nibs

Get making!

  1. Preheat the oven to 170C and grease and line a loaf tin.
  2. Mix together the flour, almonds, cacao or cocoa powder, sugar/stevia, flaxseed and baking powder in a bowl.
  3. Whisk together the coconut milk, maple syrup and vanilla then pour into the dry ingredients and mix well to combine and form a batter. Fold in the raspberries and chocolate then spoon into the tin and spread out evenly.
  4. Bake for 40 minutes until firm and risen. Leave to cool then pop out of the tin.
  5. Meanwhile beat together the yogurt, cacao or cocoa powder and maple syrup until smooth and keep in the fridge until needed.
  6. When the loaf has cooled, spoon over the topping and spread evenly. Arrange chocolate chunks and raspberries then sprinkle over cacao bins and raspberries. Slice up and enjoy!