Vegan Carob Bread with Carob Raspberry Glaze

More cake than bread, this Vegan Chocolate Bread with a Chocolate-Raspberry Glaze will put a smile on your face and more deliciousness than you can imagine in your tummy. This is a one-bowl recipe, it’s soy-free and it can be nut-free. Recipe makes 2 loaves.

Vegan Chocolate Bread with Chocolate Raspberry Glaze
CategoryDietDifficultyIntermediate
Yields24 Servings
Prep Time15 minsCook Time55 minsTotal Time1 hr 10 mins

Ingredients

 3 cups All-Purpose Flour
 2 tsp Baking Powder
 ½ tbsp Baking Soda
 ¼ cup Carob Powder
 ½ tsp Salt
 2 cups Sugar
 ½ cup Vegetable Oil
 ½ cup Aquafaba
 ½ cup Applesauce
 1 cup Nondairy Milk
 2 tsp Pure Vanilla Extract
 2 cups Carob Chips
 1 cup Blanched Almonds
 ½ cup Additional Carob Chips
 2 tbsp Vegan Butter
 1 tsp Raspberry Extract

Nutrition Facts

24 servings

Serving size

1 Slice


Amount per serving
Calories170
% Daily Value *
Total Fat 12.3g16%
Saturated Fat 4.9g25%
Trans Fat 0g
Cholesterol 0mg
Sodium 145mg7%
Total Carbohydrate 41.5g16%
Protein 3.7g

Calcium 5mg1%
Iron 4mg23%
Potassium 165mg4%
Riboflavin 11mg847%
Folate 12mcg3%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Instructions

1

Preheat the oven to 350 degrees Fahrenheit.

2

Line two 9 X 5 inch loaf pans with parchment paper, or oil and flour them. I prefer the parchment because the flour sometimes leaves white streaks on the sides of the bread which is fine but doesn't look pretty.

3

In a large bowl, whisk together the flour, baking soda, baking powder, salt, carob powder and sugar.

4

Dump in the vegatable oil, aquafaba, applesauce, nondairy milk and vanilla extract. Mix everything with a spatula, scraping the bottom of the bowl to make sure you don't leave any dry flour unmixed. You shouldn't need this, but if it feels like the batter looks too dry to mix, you can add a bit more of almond milk. This is a pretty thick batter but you should easily be able to pour it into the pans and it should smooth out on its own in the pan without you needing to help it along with a spatula

5

At the end, stir in the carob chips and blanched almonds, if using.

6

Divide the cake/bread batter equally between the two pans. Place the loaf pans in the preheated oven and bake 45-55 minutes or until a toothpick in the center comes clean.

7

Cool for loaves for 30 minutes on a rack and then unmold them and continue cooling.

8

In a double boiler, melt the carob chips along with the vegan butter until smooth. Stir with a spatula to help it along. Stir in the raspberry jam and the raspberry extract. The glaze should have a pourable consistency.

9

Turn off the heat and quickly drizzle or spread the glaze on the loaves.

10

Let the loaves stand an hour for the glaze to harden a bit, or you can place the loaves in the refrigerator for a few minutes to speed this.

11

Slice and serve

Ingredients

 3 cups All-Purpose Flour
 2 tsp Baking Powder
 ½ tbsp Baking Soda
 ¼ cup Carob Powder
 ½ tsp Salt
 2 cups Sugar
 ½ cup Vegetable Oil
 ½ cup Aquafaba
 ½ cup Applesauce
 1 cup Nondairy Milk
 2 tsp Pure Vanilla Extract
 2 cups Carob Chips
 1 cup Blanched Almonds
 ½ cup Additional Carob Chips
 2 tbsp Vegan Butter
 1 tsp Raspberry Extract

Directions

1

Preheat the oven to 350 degrees Fahrenheit.

2

Line two 9 X 5 inch loaf pans with parchment paper, or oil and flour them. I prefer the parchment because the flour sometimes leaves white streaks on the sides of the bread which is fine but doesn't look pretty.

3

In a large bowl, whisk together the flour, baking soda, baking powder, salt, carob powder and sugar.

4

Dump in the vegatable oil, aquafaba, applesauce, nondairy milk and vanilla extract. Mix everything with a spatula, scraping the bottom of the bowl to make sure you don't leave any dry flour unmixed. You shouldn't need this, but if it feels like the batter looks too dry to mix, you can add a bit more of almond milk. This is a pretty thick batter but you should easily be able to pour it into the pans and it should smooth out on its own in the pan without you needing to help it along with a spatula

5

At the end, stir in the carob chips and blanched almonds, if using.

6

Divide the cake/bread batter equally between the two pans. Place the loaf pans in the preheated oven and bake 45-55 minutes or until a toothpick in the center comes clean.

7

Cool for loaves for 30 minutes on a rack and then unmold them and continue cooling.

8

In a double boiler, melt the carob chips along with the vegan butter until smooth. Stir with a spatula to help it along. Stir in the raspberry jam and the raspberry extract. The glaze should have a pourable consistency.

9

Turn off the heat and quickly drizzle or spread the glaze on the loaves.

10

Let the loaves stand an hour for the glaze to harden a bit, or you can place the loaves in the refrigerator for a few minutes to speed this.

11

Slice and serve

Notes

Vegan Carob Bread with Carob Raspberry Glaze

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