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Italian Chocolate Bread Cake | occasionallyeggs.com

Italian Chocolate Bread Cake

A traditional northern Italian chocolate bread cake, made with stale bread, cocoa, cookies, and raisins. This is a vegan version with almond milk.
Course Desserts
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 2 hours
Total Time 3 hours 10 minutes
Servings 1 cake
Author Chiara Rota (The Naked Table)


  • 300 grams stale bread*
  • 1 litre almond milk lightly sweetened
  • 100 grams dry & crumbly cookies or vegan amaretti
  • 50 grams cocoa powder
  • 70 grams raisins
  • 40 grams pine nuts


  • In a large bowl, add roughly chopped stale bread and cover with almond milk. Stir a few times until bread chunks start to break down. Add crushed cookies and cocoa powder. Stir a few more minutes and leave to rest in a cool place at least 2 hours, ideally overnight.
  • Stir the mixture around until all the bread chunks are broken down and you’re left with a smooth, thick but still runny batter. Add in raisins and pine nuts, saving a handful of those for garnish.
  • Preheat oven to 180°C (360°F). Line a 20cm (8 inch) cake pan with parchment paper, pour the mixture in there and garnish with reserved pine nuts.
  • Bake the cake for one hour. The cake will feel slightly squishy and underdone, but as long as the top is firm and dry you’re good to go. Let cool completely before removing from the pan and serve.



* Loaves with a light, airy crumb work best in this recipe.