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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.
I made this as cupcakes, and it turned out really well! They are slightly more dense than traditional cake (I would say it’s between a bread and a cake kind of consistency), but it tastes divine!
Do you need to use unrefined sugar?
no – you can use refined also. any sugar will work
Just made this today and it is a definite keeper! I’ve tried many vegan bread recipes and this one is excellent! I don’t care for the textures of banana or flax in some vegan breads. This is more cake-like. Tender, light, fluffy, not too sweet with a not-too-crispy crust. I used almond milk, one tablespoon unsweetened applesauce, apple cider vinegar and 1/4 cup vegetable oil. I did add a few drops of almond extract, all-purpose flour and Enjoy Life mini chocolate chips. Baked for 50 minutes in a 9×5 glass loaf dish at 360°.
Thank you for a great recipe!
oohhhhh almond . nice =) 👍 Thank you for the excellent rating Jean!
Looks nice and delicious. you got thumbs up for your stunning photography.
Hey! Can i use only whole wheat pastry flour?
it would be too dense and not rise
Hey! Can i use only whole wheat pastry flour?
This turned out perfect!! I used white flour and whole wheat pastry flour. Thanks!!
Sooo good! Everyone who tried it (not vegans) loved it and couldnt tell it was vegan. I love it!
that’s great!!
Made this today and it came out PERFECT! Thanks for yet another amazingly simple but delicious recipe! Can I make this into a chocolate walnut cake with some cocoa powder in the batter?
Can I use gluten free all purpose flour as a 1:1 substitute? Thank you!!!
See the notes in the recipe for GF mix, not all GF blends are the same.