Vegan Gluten Free Chocolate Loaf Cake

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

A very easy, very delicious chocolate cake, that happens to be egg free and vegan. You’re welcome chocolate lovers who want all that too!!

Inspired by:

recipe updated Oct 8, 2019


  • Extra virgin olive oil icon
    Extra virgin olive oil
    55ml (3¾ tbsp)
  • Water icon
    200ml (¾ cup)
  • Vanilla bean paste icon
    Vanilla bean paste
    2 tsp (11g)
  • Banana icon
    1 (120g)
  • Balsamic vinegar icon
    Balsamic vinegar
    18ml (1¼ tbsp)
  • Baking soda icon
    Baking soda
    1 tsp (5g)
  • Cocoa powder icon
    Cocoa powder
    25g (about 4½ tbsp)
  • Coconut sugar icon
    Coconut sugar
    150g (about ¾ cup)
  • Almond flour icon
    Almond flour
    125g (about 1¼ cups)
  • Teff flour icon
    Teff flour
    125g (about 1 cup)
  • Sea salt icon
    Sea salt
    1 pinch
  • Ice icon
    1 cup (about 1)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed


  • kCook icon TM5
  • kCook icon TM5 bowl
  • kCook icon Small glass bowl
  • kCook icon Loaf pan - 9"

Step preview

  1. Pre-heat oven - 180°C
  2. Add extra virgin olive oil, water, vanilla bean paste, banana, balsamic vinegar, baking soda, cocoa powder, coconut sugar, almond flour, teff flour and sea salt to the TM5 bowl
  3. Fit TM5 bowl to TM5
  4. Blend - approx 10 sec, speed 6
  5. Scrape down sides of TM5 bowl
  6. Blend - approx 10 sec, speed 6
  7. Scrape down sides of TM5 bowl
  8. Transfer content of TM5 bowl to loaf pan evenly
  9. Bake - 25 min, 180°C
  10. Add ice to a clean small glass bowl
  11. Place
  12. Reduce
  13. Let rest - 10 min
  14. Drizzle with extra virgin olive oil
  15. Let cool until cold
  16. Turn out
  17. Serve
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