Vegan Mocha Bread
A delicious and soft chocolate bread drizzled with amazing espresso icing! This bread is perfect with your favorite hot or cold coffee, or even with a cold glass of almond milk.
I am so excited to share this recipe with you today! It took me many tries to get it just perfect but it was honestly so worth it! Baking and cooking, in general, is trial and error, and I’m enjoying so much learning something new every single new recipe I create.
This amazing mocha bread is so easy to make and comes out so pretty! My favorite part of this recipe is honestly the espresso icing, it is a must-try! The combination of chocolate and coffee is truly magical and comforting, I hope you enjoy it.
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Easy step-by-step instructions
1. Preheat the oven to 350 degrees. In a medium bowl mix the oil, milk, vanilla, sugar, and instant coffee.
2. In a separate bowl sift the flour, cocoa powder, baking powder, cinnamon, and add to the wet ingredients.
3. Start mixing the batter with a whisk and then use a spatula just until fully incorporated (don’t over-mix).
4. Pour the mixture into a greased loaf pan (I used a Pyrex loaf pan) and bake for 45 – 50 minutes, or until you insert a toothpick and it comes out clean.
5. Let the bread cool in the pan, I like to place the pan on top of a cooling rack.
6. For the icing add the instant coffee and almond milk to a small bowl and whisk until the coffee dissolves. Add the powdered sugar and whisk until creamy. You can add a little more milk if you want a thinner consistency.
7. Drizzle the icing over the cooled bread, add chocolate sprinkles (because you deserve it), and enjoy!
A few tips
Although the cake must be cool to glaze, this bread is best enjoyed a bit warm. I like to warm it up in the microwave for a few seconds.
As with almost any cake/bread/cookie recipe, don’t over-mix! We don’t want to toughen our delicious bread.
To measure the flour correctly, ALWAYS spoon flour into the measuring cup and then level it out with the help of a knife. Do not dip the measuring cup into the container since this will pack the flour into the cup.
Make sure you sift the dry ingredients. This is necessary mostly because of the usually lumpy cocoa powder.
Bake the bread on the top rack of the oven. I prefer to always bake on the top rack to avoid uneven cooking and burning the bottom of the bread.
You can substitute the sprinkles for chocolate chips if you wish or not add them at all. I like that the sprinkles add a crunchy texture.
You can use any brand of instant coffee you have around – I know you made whipped coffee in quarantine 😆
Save the leftover bread in an airtight container at room temperature.
Try this recipe and let me know in the comments what you thought.
Relax, bake, enjoy!
This recipe is also available in Spanish: Pan Mocha Vegano
Vegan Mocha Bread
Ingredients
- ¼ cup vegetable oil (I used canola)
- ½ cup + 2 TBSP unsweetened almond milk
- 1 tsp vanilla extract
- ½ cup + 2 TBSP packed brown sugar
- 1 TBSP Bustelo instant coffee
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 2 tsp Bustelo instant coffee
- 2 tsp unsweetened almond milk
- ½ cup powdered sugar
- Chocolate sprinkles
Instructions
- Preheat the oven to 350 degrees. In a medium bowl mix the oil, milk, vanilla, sugar, and instant coffee.
- In a separate bowl sift the flour, cocoa powder, baking powder, cinnamon, and add to the wet ingredients. Start mixing the batter with a whisk and then use a spatula just until fully incorporated (don’t over-mix).
- Pour the mixture into a greased loaf pan and bake for 45 – 50 minutes, or until you insert a toothpick and it comes out clean.
- Let the bread cool in the pan, I like to place the pan on top of a cooling rack.
- For the icing add the instant coffee and almond milk to a small bowl and whisk until the coffee dissolves. Add the powdered sugar and whisk until creamy. You can add a little more milk if you want a thinner consistency.
- Drizzle the icing over the cooled bread, add chocolate sprinkles, and enjoy!
