FIRST, let's do a little bit of prep. Turn the oven on to 350°F. Spray a 9x5 bread pan with non-stick spray, line with parchment paper, and then spray again. Let the paper hang over the edges to make it easy to remove the bread.
NEXT, in a small bowl, microwave the coconut cream until steaming (about 1 minute). Add the cocoa powder and espresso powder. It will make a thick paste. Set aside and allow to cool.
In a medium bowl, WHISK the eggs, egg yolk and vanilla until frothy. Set aside.
In the bowl of a stand mixer, BEAT the plant butter and sugar on medium speed until well combined (1 or 2 minutes). Scrape the bowl and increase the mixer to medium high for 6 to 7 minutes.
ADD the cocoa mixture to the butter mixture and beat until combined. Gradually ADD the egg mixture and beat until combined, scraping the bowl as needed. Increase the speed to medium and beat until fluffy (about 30 seconds).
ADD the flour and beat on low until just combined.
LASTLY, add the chocolate chips and stir gently to combine.
BAKE for 45-55 minutes on center rack. Check to be sure the center is fully cooked by inserting a toothpick or pressing gently on the top for the spring back.
Allow to cool for 10 minutes, then use the paper to pull the bread out.
I love to serve this bread with powdered sugar and raspberries, and a bit of coconut whip cream. So delicious! Such a treat without the tummy troubles.
While this recipe has a few extra steps, it's totally worth it! Especially to find such a decadent recipe that does not have gluten or dairy.