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Vegan Chocolate Chip Cake Recipe. This Chocolate Chip Quick Bread is super easy and popular to everyone. Add seasonal berries, make cupcakes, add a streusel for variation. Vegan Soyfree Nutfree Recipe. GF option Jump to Recipe
If you loved the Cinnamon Swirl Cake, you’ll love this simple chocolate chip cake as well!
A simple vanilla cake batter with chocolate chips or chunks mixed in. Whats not to love! Add berries, pineapple, apple, nuts or other additions. Swirl in some nut butter. Make it into cupcakes. Loads of variations. This cake is not too sweet and more a quick bread. Add a decadent chocolate frosting or icing for dessert!
Make this loaf your own for breakfast. See GF and no oil options in the recipe notes. This quick bread is Soft, Easy, uses few ingredients and is flexible.
Try more Baked Quick Breads and Cakes
- Eggnog Pound Cake
- 1 Bowl Banana Apple Bread. Can be made into muffins
- Peanut Butter Chocolate Marble Cake
- Lemon blueberry pound cake
Gluten-free options
- GF Cashew Butter Chocolate Marble Cake.
- Gluten-free Cinnamon Roll Bread yeast-free.
- GF Carrot Banana Bread – Also grain-free.
- Sweet Potato Crumb Cake. GF
For no oil and no refined sugar cake, try this Turmeric Coconut Loaf.
Slices after sitting for a day above.
Chocolate/cocoa industry is known for rampant child labor and slavery in cacao bean farms. Thankfully, brands have been recognizing this and offering fair trade and slavery free options. See Food empowerment project’s list of companies and brands here. Most vegan brands, not all, offer ethical cocoa products.
Tips to Bake Soft, moist Vegan Cake/bread Loafs
- When baking loafs or thicker cakes, you want a thicker batter compared to cupcakes or regular cake batter. The thinner batter takes much longer to cook the moisture out and might tend to be gummy at the bottom or fall in the center.
- Many factors determine the consistency of the batter. How the flour is measured, the kind of flour etc. Start with less flour when using whole grain flours and add more as needed. Too stiff a batter will dry out faster while baking.
- Let the cake cool lightly covered with a towel or a container so that all the moisture doesnt evaporate out. This is esp helpful when baking without oil or with whole grain flours. If baking with no or less oil, add more topping such as a streusel, oats, more chocolate chips or berries. The thicker topping allows more moisture to stay in the cake.
Vegan Chocolate Chip Cake Recipe
Ingredients
Wet:
- 1 cup non dairy milk, , such as almond or soy
- 1 tbsp non dairy yogurt or applesauce or more non dairy milk
- 1 tsp apple cider vinegar, or other vinegar
- 1/3 cup unrefined sugar, , use 1 tbsp more for sweeter
- 1/4 cup oil (neutral such as organic safflower or canola), or use 3 tbsp applesauce to make oil-free
- 1 tsp vanilla extract
- a few drops of almond extract, , optional but wonderful
Dry:
- 2 cups of flour, (I use a mix of unbleached all purpose(1.25 cups) and wheat(3/4 cup)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegan chocolate chips, , I like a mix of mini and regular size vegan chocolate chips/chunks/chopped up dark chocolate
Instructions
- Line a 9 by 5 inch or smaller loaf pan with parchment or grease well. Preheat the oven to 360 deg F (182 deg C). In a bowl, mix in the wet ingredients until the sugar is fully combined.
- In another bowl, whisk 1 3/4 cup flour, baking powder, baking soda and salt. Add spices of choice if you like. See GF option in Notes below. (Optional: Add 2 tbsp almond flour to the dry for additional texture). At this point you can also toss in seasonal berries of choice.
- Fold the dry into the wet until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter (you might not need any depending on the flours used).
- Add 1/3 cup chocolate chips and mix in. Pour the batter into a prepared loaf pan. Sprinkle the remaining chocolate chips on top. or top with a streusel of choice.
- Bake for 50 to 55 mins. Cool for 10 mins, then remove from pan. Cool completely before slicing. Store on the counter for upto 2 days, refrigerated for upto 7 days, freeze (slices) for upto a month. See Tips above for troubleshooting.
- To make cupcakes/muffins: Bake for 22 to 24 mins for regular size muffinsBake in a brownie pan, bake for 40 mins.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello
I tried this and it looked, smelt and tasted great ,
But the bread turned very dense as it cooled – what could have caused that ?
hmmm.. Could be various things 1/ Baking powder could be old 2/ Bread may need extra baking time. Oven temps can vary. If the bread is baked on the edges but has gummy center, it needs 10 mins or more extra time.
Hey, this looks absolutely delicious!I am always trying to make something new for my baby lunch item. This time I found your yummy recipe. I am going to add this to my baby lunch item. Hope, so my baby also loves it. Thanks for the sharing this recipe and I want more recipe from you.
Okay, thanks!
i forgot,, i have gf chickpea flour donuts on the blog https://fettabbau-trim.today/2017/07/vegan-gluten-free-lemon-donuts-grain-free.html%3C/a%3E%3Cbr /> you can sub some of the liquid with banana
Could i sub in quinoa flour, chickpea flour, or buckwheat flour to make it nut free?
You mean for the gluten-free version right. Those flours dont work as direct substitutes. You would probably have to change many things like moisture, starch, adding more hold or volume etc
Oh man, this looks absolutely delicious! I’m a sucker for breakfast breads like chocolate zucchini so this is right up my alley. I’ll have some fruit on the side so I feel like I had a slightly healthy breakfast. Can’t wait to try this.
awesome!
Hi!
I just made the cake, haven’t tasted it but it turned out lovely. I am sure it will taste as amazing.
I was just thinking turning this into a marble cake adding a little bit of cacao, do you think that would work, sparing some of the batter and add cacao powder?
Yes totally! Add about 2 tbsp cocoa and 2 tsp more non dairy milk into half the batter, layer or swirl the batters and bake
Thanks! I think that will turn out great too.
By the way, cake tasted amazing, very fluffy. Maybe I overbaked it though, did 50 mins but sides and exterior was hard, inside was perfect though. I always had a problem getting the cake cooked inside all the way so I tend to keep them in the oven longer.
Thank you for the recipe, will keep making this!
That sounds like overbaked. Maybe the oven is has hot spots and cooler spots so the inside takes longer to cook.Try a stoneware or glass loaf pan. that will prevent the extra browning on the edges and bottom and will also help distribute heat evenly.
This loaf will soften in a few hours when you store it in a closed container.
I LOVE this cake. It would make perfect chocolate chip muffins for individual portions. It is so good that I made a second one 4 days later. The vanilla cake reminds me of the muffins I used to have at my high school cafeteria after morning swim practices.
Thanks for all your delicious recipes 🙂
yay! awesome!!
Hi
could i make muffins out of this recipe ? any changes required to the quantities or the baking time ?
i also have a mini loaf pan of 6 cavities, would that work ?
sure! Go for it!! To make cupcakes/muffins: Bake for 22 to 24 mins for regular size muffins
Bake in a brownie pan, bake for 40 mins. (no changes to quantities)
I made this cake today and used fresh peaches instead of chocolate chips. Baked in a regular 8×8 pan and mine took only 30 minutes. The cake is amazing, so simple, yet so good. Will for sure be making this again, with different mix-ins! :))
Amazing!
Oh wow, this looks like the perfect chocolate chip loaf cake! I would love to try this with whole wheat pastry flour. I am also really happy for you to bring awareness to the unethical slave trade in cocoa production. Personally, my goals strive towards making better choices as a consumer when it comes to selecting chocolate products as well!
Sorry another question and this should be it 🙂 I used brown rice flour as I have 2kilos here….hope that is ok. And ground the almonds myself.