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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.
Love the ease of this recipe and the flavor of the cake. It turned out a little dry for me. I used regular all-purpose flour, the full two cups. Next time should I stick with 1 and 3/4 cups or add a little more fat or both?
Also bake a few mins less, and cover the pan with parchment for the last 10 mins of baking
Less flour did the trick. Brought to a vegan potluck and it was a big hit. Thanks!
Yay! Glad it worked out.
Delicious, light and not too sweet. I may add another tablespoon of sugar next time but made these in a muffin pan today and it made 9 muffins.
So glad you liked it!
I have made this several times and it is amazing. The last time I substituted thawed, undiluted orange juice concentrate for half of the non-dairy milk and it gave it a nice orangey kick.
Hello. My son just got clearance from his allergist to start incorporating dairy into his diet after passing baked milk challenge. I would like to try this recipe with milk. Would I need to make any adjustments? Thank you in advance.
No adjustments are needed.
We have an ALL nuts anaphylactic allergy (along with eggs & gluten) in our house – so can’t use almond flour. Do you think just a store bought GF blend could work?
It might. Add a struesel topping to keep the cake moist
Hi! I want to try this recipe out but have to sub out a few things. Could I use coconut oil for the oil, brown sugar, and almond flour instead?? I have a few gluten free family members.
Yes to first 2. See notes for using almond flour in notes section. You need to add starch witb almond flour as otherwise cake won’t rise
Thank you for this delicious recipe.
🙂 always here for you!
Loved it! Will add extra chips & walnuts next time. We made it last night and ate the whole loaf in less than 24 hours (2 people) great recipe! Shared with friends & family
yum! glad you loved it. thank you!
It’s a delicious cake. Easy to follow instructions. It looks like a lot of ingredients but it is not at all complicated to make (it’s actually quite quick and easy!). I add the Almond flour and essence too. Thank you for posting the recipe.
So glad you enjoy the recipe, Sharon!
Do you think I could substitute date sugar? Also, would whole-wheat-pastry flour work as well or better than just regular whole-wheat flour? Thank you, can’t wait to make this.
Date sugar will work well, but slightly alter the flavor. You can use pastry flour but then should omit the baking powder and baking soda. I hope you enjoy!