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Rich, moist, and deeply chocolatey, this vegan chocolate walnut loaf cake has the kind of texture you usually expect from a bakery.
The crumb is soft and tender, the flavor is bold and chocolatey, and the glossy chocolate glaze makes it look impressive with very little effort.
The recipe is simple to make in one bowl and baked in a standard loaf pan.
A thin layer of raspberry jam adds brightness and helps the chocolate glaze cling to the top, creating that classic bakery-style finish.
Even better, this loaf stays moist for days thanks to the oil-based batter.
It’s perfect sliced with coffee, served as a simple dessert, or enjoyed as an afternoon treat.
If you love easy chocolate cakes, this loaf is one of those recipes you’ll come back to again and again.
Table of Contents
Why This Recipe Works
This chocolate walnut loaf has a few small tricks that give it a bakery-style texture even without eggs or dairy.
• Oil instead of butter keeps the cake moist for several days
• Carbonated water adds lightness without eggs
• Cocoa powder + walnuts give rich chocolate flavor and texture
• Raspberry jam layer balances the chocolate and helps the glaze stick
• Chocolate glaze creates a simple but elegant finish
The result is a loaf that looks impressive but comes together with very basic ingredients.
Key Ingredients
Instead of listing the full ingredient list here, here are the main components that make this loaf work.
Cocoa Powder
Unsweetened cocoa powder gives the cake its rich chocolate flavor.
Carbonated Water
Sparkling water helps lighten the batter and improves texture in egg-free cakes.
Sunflower Oil
Oil-based cakes stay soft longer than butter cakes.
Walnuts
Walnuts add texture and a slightly nutty flavor that pairs beautifully with chocolate.
Raspberry Jam
A thin layer brushed over the loaf adds brightness and helps the chocolate glaze cling.
Dark Chocolate
Used for the glaze that creates a glossy bakery-style finish.
👉 Scroll down to the recipe card for the full ingredient list and measurements.
How To Make Vegan Chocolate Walnut Bread
The batter comes together quickly in one bowl.
Step 1 – Mix the dry ingredients
In a large mixing bowl whisk together the dry ingredients until evenly combined.
Step 2 – Mix the wet ingredients
In another bowl whisk together the plant milk, oil, vinegar, and vanilla.
Add the carbonated water last and stir gently.
Step 3 – Combine the batter
Pour the wet ingredients into the dry ingredients and mix until no dry flour remains.
Step 4 – Add walnuts
Fold chopped walnuts into the batter.
Step 5 – Bake the loaf
Transfer the batter to a parchment-lined loaf pan and bake until a toothpick inserted in the center comes out with moist crumbs.
Step 6 – Add the Raspberry Layer
Warm the raspberry jam slightly so it spreads easily.
Using a pastry brush or spoon, spread a thin, even layer of raspberry jam over the top of the cooled loaf.
Let it sit for 10-15 minutes so the jam becomes slightly sticky. This helps the chocolate glaze adhere better.
Step 8 – Pour the Chocolate Glaze
Melt the dark chocolate gently and stir in the sunflower oil until smooth and glossy.
Pour the chocolate glaze over the loaf and allow it to spread naturally across the top.
If needed, use a spoon or spatula to gently guide it toward the edges.
Step 9 – Finish and Garnish
Spread the glaze evenly so it coats the top of the loaf.
Sprinkle walnut pieces over the chocolate while it is still soft.
Allow the glaze to set at room temperature before slicing the loaf.
Recipe Tips
• Do not overmix the batter.
• Add the sparkling water last to keep the batter light.
• Let the loaf cool completely before adding the glaze.
• Vegan oil cakes taste even better the next day.
Substitutions
Plant based milk
Almond milk can be replaced with oat milk, soy milk, or cashew milk.
Oil
Sunflower oil works best, but avocado oil or light olive oil also work.
Walnuts
Pecans or hazelnuts are great alternatives.
Jam
Raspberry jam can be replaced with strawberry, cherry, or blackberry.
Sugar-Free Option
You can make a lower-sugar version using a baking sweetener such as monk fruit, erythritol blend, or allulose.
Replace the sugar 1:1 with a baking sweetener.
Since sugar contributes moisture, adding a small amount of extra oil or plant milk can help maintain a soft crumb.
Gluten-Free Option
Use a 1:1 gluten-free baking flour blend that contains xanthan gum.
For best texture:
• Let the batter rest a few minutes before baking
• Bake slightly longer if needed
Storage
Store the loaf covered at room temperature for up to 3 days.
For longer storage, refrigerate up to 5 days or freeze slices for up to 2 months.
FAQs
Yes. You can use regular water or additional plant milk. The loaf will be slightly denser.
This can happen if the batter is over mixed or the loaf is underbaked.
Yes. Divide the batter into muffin cups and bake until set in the center.
Similar Recipes
Vegan Chocolate Walnut Loaf Cake
Ingredients
Chocolate Walnut Loaf
- 2 cups 250 g all-purpose flour
- 1/2 cup 45 g unsweetened cocoa powder
- 1 cup + 2 tablespoons, 220 g granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup 240 ml unsweetened almond milk
- 1/2 cup 120 ml sunflower oil
- 1/2 cup 120 ml carbonated water
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 3/4 cup 90 g chopped walnuts
Top Layer
- 1/2 cup 120 g raspberry jam
Chocolate Glaze
- 6 oz 170 g dark chocolate
- 1 tablespoon sunflower oil
Video
Instructions
Prepare the pan
- Preheat the oven to 350°F (175°C).
- Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
Mix the dry ingredients
- In a large mixing bowl whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until evenly combined.
Mix the wet ingredients
- In another bowl whisk together the almond milk, sunflower oil, apple cider vinegar, and vanilla extract.
- Add the carbonated water last and stir gently.
Make the batter
- Pour the wet ingredients into the bowl with the dry ingredients.
- Mix with a spatula or whisk until no dry flour remains.
- Fold in the chopped walnuts.
- The batter should be thick but pourable.
Bake the loaf
- Pour the batter into the prepared loaf pan and level the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
- If the top browns too quickly, loosely cover with foil.
- Cool
- Allow the loaf to cool in the pan for about 15 minutes, then transfer to a wire rack and cool completely.
- Cooling fully is important before adding the jam and glaze.
Add the raspberry layer
- Warm the raspberry jam slightly so it spreads easily.
- Spread a thin layer over the top of the cooled loaf.
- Let it sit for about 10–15 minutes so it becomes slightly sticky.
Make the chocolate glaze
- Melt the dark chocolate gently and stir in the sunflower oil until smooth.
- Pour the glaze over the loaf and allow it to flow naturally down the sides.
- Top with walnut halves if desired.
- Allow the glaze to set before slicing.
Notes
Do not over mix. Stir only until the ingredients are combined to keep the crumb tender. Add carbonated water last.
This helps keep the batter light and improves the texture in egg-free cakes. Cool completely before glazing.
If the loaf is still warm, the chocolate glaze will melt instead of setting. Baking time may vary slightly.
Start checking at 50 minutes. A toothpick inserted in the center should come out with moist crumbs but no wet batter. Let the loaf rest before slicing.
Chocolate oil cakes develop better texture after resting for about an hour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
