vegan chocolate chunk pistachio olive oil loaf cakes
Prep time
Cook time
Total time
Recipe type: Breads & Loaf Cakes
Serves: 3
  • 2 cups all purpose flour
  • 1½ cups white granulated sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • ⅔ cup aquafaba {chickpea brine}
  • ¾ cup coconut milk yogurt
  • ½ cup extra virgin olive oil
  • ½ tsp vanilla extract
  • 1 bar dark chocolate, chopped
  • ½ cup shelled pistachios, chopped
  1. Preheat oven to 400F. Grease & flour 3 small loaf pans {or 1 standard 9 x 5 loaf}, and set aside.
  2. In a medium bowl, whisk together the aquafaba, coconut milk yogurt, olive oil, and vanilla.
  3. Add in the flour, sugar, salt, and baking powder, and mix until a dough forms.
  4. Gently fold in the chocolate pieces and pistachios.
  5. Divide the batter evenly among the pans, and run a knife or spatula down the center of the loaf {this will help it have the nice crack in the middle}!
  6. Bake at 400F for 15 minutes, then lower oven to 350F and bake for 40 more minutes. The loaves will be slow to rise - don't panic! They will rise up and be nice and puffy in the end! If using one big loaf, check often as the time will likely be longer.
  7. If the inside is still raw but the outside is forming a dark crust, cover the loaf cakes with foil to prevent burning.
  8. Let cool to room temperature, and enjoy!
Recipe by The Baking Fairy at