Preheat the oven to 350 degrees Fahrenheit.
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.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cocoa powder and sugar.
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
At the end, stir in the chocolate chips and blanched almonds, if using.
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. A bit of the melted chocolate inside might stick to it.
Cool for loaves for 30 minutes on a rack and then unmold them and continue cooling.
In a double boiler, melt the chocolate 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.
Turn off the heat and quickly drizzle or spread the glaze on the loaves.
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.
Slice and serve