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By Nourishing Amy

Chocolate Chunk Streusel Loaf Cake

timerPrep Time: 10

groupsServes: 10 People

A light, moist and tender cinnamon and ginger spiced warming loaf cake with a cinnamon sugar swirl middle and a crumbly streusel top. This coffee cake is packed with Dark Orange and Ginger Chocolate chunks for a delicious Autumnal and cosy bake that is easy, naturally vegan, easily gluten-free and nut-free.


For the Streusel Top

25g plain or GF plain flour

20g light brown or coconut sugar

½ tsp cinnamon

1 tbsp olive oil

For the Cinnamon Sugar Middle

50g light brown or coconut sugar

1 tbsp cinnamon

For the Loaf Cake

240ml plant-based milk

1 tbsp apple cider vinegar or lemon juice

60ml light olive oil

50g caster sugar

50g light brown sugar

45g (3 tbsp) tahini or almond butter

1 tsp vanilla essence

280g plain or GF plain flour

2 ½ tsp baking powder

1 tsp cinnamon

¼ tsp mixed spice

¼ tsp ground ginger

A pinch of salt

90g Dark Orange and Ginger Chocolate, chopped into chunks

For Serving

Melted dark chocolate


Step 1

Preheat the oven to 160Fan/180ºC and line a 9x5-inch loaf pan with parchment paper.

Step 2

For the streusel: stir together the flour, sugar and cinnamon in a small bowl and pour in the olive oil. Rub together with your fingers to form a crumble

Step 3

For the cinnamon sugar: stir together the ingredients in a small bowl.

Step 4

Make a buttermilk: stir together the plant-based milk and vinegar or lemon juice in a jug and leave for 5 minutes to curdle.

Step 5

For the loaf cake: add the buttermilk to a large bowl with the olive oil, both sugars, tahini and vanilla. Whisk until combined and then sift in the flour, baking powder and add the spices with a pinch of salt. Whisk until smooth and then fold in most of the chocolate chunks, saving some for the top.

Step 6

To prepare: pour half of the batter into the tin and smooth over. Cover evenly with the cinnamon sugar and pour over the remaining batter. Smooth over the top and then lightly drag a knife or end of a spoon through the batter to swirl the cinnamon. Smooth over the top again and sprinkle over the streusel.

Step 7

To bake: place in the middle of the oven for 47-50 minutes, until an inserted skewer comes out basically clean (some small specks are OK as long as it’s not wet) and the loaf is well risen and springy. Cool on a wire rack for 10 minutes then lift out to cool fully.

Step 8

To serve: drizzle the loaf with melted chocolate and slice into pieces.

Step 9

Enjoy straight away or keep leftovers in a sealed container for 2-3 days or in the fridge for 3-5 days, allowing the loaf to rest at room temperature before eating. You can wrap up the loaf and freeze for 1 month before defrosting.

Made using Divine 70% Dark Chocolate with Ginger & Orange

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