Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


Two cups spelt or whole wheat flour
1/2 cup coconut sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/3 tsp salt
1 cup grated sweet potato
1/2 cup plant-based milk
1/2 cup apple puree
1 tbsp apple cider vinegar
1 tsp vanilla extract
1/2 cup non-dairy dark chocolate chips


1. Preheat the oven to 175 degrees Celsius.
In a bowl mix the flour, coconut sugar, baking powder, baking soda, and salt together.
2. Add in the grated sweet potato, and pour in the plant-based milk, apple cider vinegar, apple puree, vanilla extract, and the chocolate chips.
3. Mix well, pour into a pre-smeared bread tin, sprinkle more chocolate chips on top, and bake for 16-18 minutes until cooked through.
4. Serve with vegan butter or almond butter and agave drizzled on top.
*You can use self-raising flour in the recipe if you prefer.
*90% dark chocolate can be used due to the fact that it does not have any dairy in it.
*This bread is super delicious two days in room temperature, thereafter I put slices in the fridge or freeze them to prevent mould.
*Store in an airtight container


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Hope you love this loaf, it’s a bit unconventional, but oh so good!