VEGAN CHOCOLATE CHIP CAKE

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!

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!

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

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

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

1. 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.
2. 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.
3. 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). 
4. 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.
5. 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.
6. To make cupcakes/muffins: Bake for 22 to 24 mins for regular size muffins
7. Bake in a brownie pan, bake for 40 mins. 

Recipe Notes

Gluten-free: 

• Mix 3/4 cup white rice flour, 1 1/4 cup almond flour, 1/3 cup potato starch, 1/2 tsp citric acid and 1 tbsp chia seeds/flax seed meal. Use 1 3/4 cup of the flour mix and add more as needed.
• See gluten-free christmas cake for details about process, need for citric acid and batter consistency. If making it without citric acid, bake the batter into cupcakes.

Oil-free: 

• No oil subs are mentioned in the ingredients. Chocolate inherently contains some oil, so use berries or other additions to make no oil version.

Variations: 

• Add seasonal berries with the dry ingredients. 
• Swirl in some softened peanut butter into the batter before topping with chocolate chips. 

Nutrition Facts

Vegan Chocolate Chip Cake Recipe

Amount Per Serving

Calories 218Calories from Fat 72

% Daily Value*

Total Fat 8g12%

Saturated Fat 1g5%

Sodium 136mg6%

Potassium 127mg4%

Total Carbohydrates 32g11%

Sugars 12g

Protein 3.4g7%

Vitamin A0.4%

Vitamin C0.2%

Calcium8.9%

Iron7.5%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe Adapted : VEGAN CHOCOLATE CHIP CAKE RECIPE @ veganricha

Share this post