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Chocolate Loaf Cake (Oil)

chocolatecoveredstrawberriesproteinThis easy chocolate loaf cake recipe is moist, tender and delicious. No stand mixer required. Great with or without frosting.

1 cup all-purpose flour, spoon and level (120 g)
1 cup Monk Fruit Sweetener with Erythritol (Granular) (198 g)
½ cup unsweetened cocoa powder (42 g)
1 tsp. baking powder (4 g)
¾ tsp. baking soda (4 g)
½ tsp. sea salt (1.4 g)
½ tsp. espresso powder, optional (1.15 g)
½ cup whole milk, buttermilk, or plant-based milk substitutes at room temperature (113.5 g)
¼ cup Canola oil, vegetable oil, or melted coconut oil (49.5 g)
1 large egg, room temperature (50 g)
1 tsp. pure vanilla extract (4.7 g)
½ cup water, boiling hot (113.5 g)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Prepare the loaf pan by buttering and lightly dusting with cocoa powder or flour or spreading with chocolate cake goop.

Whisk together the dry ingredients: Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl. Whisk until combined well.

Stir together the wet and dry ingredients: Add the milk, oil, egg and vanilla extract to the flour mixture and stir together. Carefully add boiling water to the cake batter until well combined.

Bake for 30-35 minutes until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.

Frost the cake with Chocolate Buttercream Frosting, if desired.

Makes 12 servings.

Cook's Notes:

  • You can omit the espresso powder from the recipe if you prefer or if you do not have it available. 
  • Storage: Cool the cake and store it on a cake plate or platter covered with a cake dome or wrap it at room temperature. If you add a frosting that requires refrigeration, such as cream cheese frosting, wrap the cake well and store it in the refrigerator.
  • Make-Ahead: This cake is a wonderful make-ahead cake recipe. Prepare it as directed, wrap it well or store it under a cake dome.
  • Freeze: Wrap the cooled cake well with wrap and then with foil. Put inside an airtight, freezer-safe container and freeze for up to two months. To serve, thaw in the refrigerator overnight with the wrapping left intact.

Nutritional Information:
Per serving: Calories: 169kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Fiber: 2g