Ingredients

The following ingredients have 1 Servings
  • 1/2 cup vegan cream cheese. (or you can use silken tofu + 1 tsp lime juice or cashew cream)
  • 3/4 cup non dairy milk
  • 2 tbsp thick cashew cream or coconut cream or non dairy yogurt (I use non dairy yogurt)
  • 2/3 cup sugar (1 tbsp more for sweeter)
  • 1 to 1.5 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 tsp lemon or lime juice
  • 3 Tbsp oil
  • 2 cups flour (I use 1 cup Spelt + 1 cup unbleached white(ap flour))
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp non dairy milk
  • 2 to 3 tbsp cocoa powder

Instruction

  • Preheat the oven to 350 degrees F / 180ºc.
  • In a blender blend all the wet ingredients.
  • In a bowl whisk all the dry ingredients until well combined. Add the blended wet ingredients.
  • Mix until well combined. The batter will be thick. Divide the batter into 2 bowls. in one bowl add cocoa powder plus 2 tbsp non dairy milk.mix in.
  • Drop the plain batter into parchment lined loaf. Even it out. Then drop the chocolate batter and even it out.
  • Bake at 350 degrees F / 180ºc for 50 to 60 minutes or until a toothpick from near the center comes out clean.
  • Cool for 5 to 10 minutes. Then remove from the pan and let it sit on the cooling rack to cool completely. Slice and serve or store.
  • Store covered on the counter for the day, or refrigerate in a airtight container for upto 4 days. Warm and serve.