Triple Chocolate Fudge Loaf
Prep time
Bake time
Total time
This recipe in the video tutorial makes 15 standard sized cupcakes but you will put all the batter into a greased standard sized loaf pan 9" x 4.5" x 5"
I am using soy milk but you can use any plant milk you prefer
Serves: serves 8-10ppl
  • For the Cake Recipe:
  • Vegan Butter 8 Tablespoons (113g)
  • Vegan Sugar 1 cup + 2Tbs (225g)
  • Firm Tofu *no need to press, just drained 230g (half package) = 1 cup after processing
  • Vanilla Extract 3 teaspoon (15ml)
  • Aquafaba ¼ cup (59ml)
  • Plant Milk *i used soy milk ¼ cup (59ml)
  • Vegan Chocolate ~semi sweet~ 2ounces (1/3cup chopped chocolate)
  • All Purpose Flour 1½ cup (187g)
  • Natural Cocoa Powder ¼ cup
  • Cake Flour *see notes above in text of article Notes for Success ½ cup (60g)
  • Baking Powder 2 teaspoons
  • Salt 1 teaspoon
  • Egg Replacer *see notes above 1 Tablespoon
  • ½ Recipe Ganache for the icing
  1. Preheat your oven to 350°F
  2. Grease a standard loaf pan
  3. Place the tofu in a food processor and process smooth~ it will resemble ricotta cheese
  4. Combine the aquafaba and the plant milk & vanilla extract together in a small bowl, reserve
  5. Sift the dry ingredients together including the egg replacer *see notes for success above
  6. Cream the softened vegan butter with the sugar in your electric mixer with a paddle attachment on medium to high speed until light and fluffy. This took about 7 minutes
  7. Add the plant milk/aquafaba mixture to the creamed butter mixture in 3 additions whipping on high in between each addition to emulsify
  8. Scrape the bottom & sides of the bowl
  9. Then add the sifted dry ingredients all at once, mixing just until combined
  10. Add the tofu ricotta mixture and then the melted chocolate and mix on l;ow just to combine
  11. Pour the batter into the greased loaf pan (the batter will be very thick and not pour able~ this is correct.)
  12. Bake in the preheated oven at 350°F for 20minutes ~ then turn the oven temperature down to 300°F and bake for another 40 minutes.
  13. It's best to check at the loaf with the toothpick test 40 minutes to gauge time~ as all ovens differ, but it is done when a toothpick inserted into the center comes out clean.
  14. Cool the loaf in the pan until you can safely touch it without burning yourself then turn out onto a wire rack to cool the rest of the way
Chocolate loaf cake can be stored at room temperature wrapped well to prevent drying for up to 2 days, for longer storage keep refrigerated for up to 1 week.

Freeze for up to 1 month
Recipe by Gretchen's Vegan Bakery at