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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.
Hi
Looks so delicious. For the gluten free option, can I use Eno salt instead of the Citric acid?
Thanks.
Yes use eno
Another delicious winner. Soft, great flavour, and not too sweet at all. I used whole wheat flour and needed about 2 T shy of the full 2 cups of flour. I will absolutely make this cake again. It was just what I was looking for.
perfect thank you for stopping in!
Do you think it can be made with a mix of gluten free flour or whole wheat flour?
you can use up to 3/4 cup WW in this
I made this in muffin tins and they’re soooo sooo good!
wow – cool
I thought I saw a comment about using aquafaba instead of citric acid with the gf version but now I can’t find it! Can/should we use aquafaba to make it fluffier? Thanks!
Yes use whipped up aquafaba. 1/4 cub for 1.5 cups flour
Wow, this recipe turned out AMAZING. It’s so soft, the cake is not too sweet, and the crust is so crispy. It was also super easy to make. I added orange extract instead of almond and subbed in a touch of OJ in place of some of the almond milk. This will definitely be a recipe to revisit over and over.
oooo – nice twist. thanks for popping in!
This was SO GOOD. I used whole wheat flour, half the sugar and salt, and double the chocolate chips and it was perfect. The batter was a bit thick so I added a little more milk and it came out great. Not too sweet at all.
sounds great. thanks for your reply!!
This was awesome!! I added the extra sugar. Came out perfectly and was a win with the whole family
Awesome everyon’es winning
Fab vegan cake recipe. Made a delicious, not crazy sweet cake. I used a cake pan and cooked it for 40 mins. Turned out perfectly.
Thankyou
Awesome
I don’t have yogurt. Can I just use more milk and add more flour? How much more flour would you use? Thanks!!