This soft and moist Eggless Chocolate Chip Cake makes the perfect treat.
Dust the loaf with powdered sugar and enjoy a slice with cup of coffee or chai!
One thing which I really miss these days is baking. When I first started cooking, I only used to bake.
That’s the first thing I learnt even before I learnt how to cook.
It’s funny though, I had no experience in baking nor did I see my mom ever baking at home (we didn’t have an oven).
But when I moved to the US, I fell in love with the art and science of baking.
As I learned and also as my blog grew, I leaned a lot towards cooking. And somehow baking got sidelined.
You guys can see the number of baking recipes I had on the blog when I started (literally I have 8 french macaron recipes!).
But now I rarely post them. From now on wards though, I have decided to put a baking recipe once a month at least.
It makes me happy and I love sharing my bakes with you guys, like this loaf of Eggless Chocolate Chip Cake!
I love chocolate, to the point that I need something chocolat-y everyday.
Most of the times, it’s a piece of dark chocolate but then at other time, I also enjoy a sliced of cake like this chocolate chip cake to satisfy my chocolate cravings.
This Eggless Chocolate Chip Cake
✓ makes the perfect tea time cake
✓ easy to make with readily available ingredients
✓ flavored with semi-sweet and dark chocolate chips
I love me a quick bake. More often that not, I bake simple cakes and tea time cakes are my favorite.
If you ask me to choose between a slice of banana bread and a frosted cake, I will choose a slice of homemade banana bread.
So the other day when I felt like baking a simple cake, I ended up with this eggless chocolate chip cake.
This cake was really easy to put together, it took me only 15 minutes of prep time.
The batter is lightly flavored with cinnamon and vanilla and the star of the cake are the chocolate chips.
I used 2 kinds of chocolate chips here- semi-sweet and dark.
You can use only semi-sweet too, I just like using both for the flavor.
The cake is soft and light and you won’t believe it’s eggless! The buttermilk plays an important role in keeping this cake light and soft.
I used homemade buttermilk in the recipe as I don’t usually have buttermilk at home.
Can This Cake be Vegan?
Although, I have not tried it, I am sure it would work.
Just use vegan buttermilk in place of regular buttermilk.
To make vegan buttermilk, add 1 tablespoon of white vinegar to a 1 cup measuring cup, then fill it all the way to the top with plain almond milk.
Wait 5-10 minutes until milk curdles a little and then use in the recipe.
Method
1- Sift the dry ingredients- flour, baking powder, baking soda, salt and cinnamon powder into a large bowl. Set it aside.
2- Make your homemade buttermilk: to a 1 cup measuring cup, add 1 tablespoon white vinegar, then fill it with milk up to the top and let rest for 5 to 10 minutes until the milk curdles a little.
Alternatively you can straight away use store bought 1 cup buttermilk.
3- Using the paddle attachment of your stand mixer or using your hand mixer, whisk together oil and sugar until combined.
4- Then add the vanilla extract and mix.
5 & 6- Start adding the flour mix and prepared buttermilk, alternating with each other. I added flour in 3 parts and buttermilk in 2 parts, beginning and ending with the flour mix. Do not over-mix.
Add 1 tablespoon water if batter looks very thick at this point.
7- Fold in the chocolate chips using a spatula.
8- Pour batter into a 8 x 4 inch loaf pan. Bake at 350 F degrees for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Transfer cake loaf onto a wire rack to cool completely and then cut into slices.
Enjoy a slice of this eggless chocolate chip cake with a cup of tea or coffee!
More Eggless Cakes
If you’ve tried this Eggless Chocolate Chip Cake Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
Eggless Chocolate Chip Cake
Ingredients
- 1.5 cups all purpose flour 195 grams
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon powder
- 1 cup milk mixed with 1 tablespoon white vinegar or use 1 cup (8 oz) buttermilk
- 1/3 cup oil 80 ml, I used canola oil
- 3/4 cup powdered sugar 75 grams, or adjust to taste
- 1 teaspoon vanilla extract 5 ml
- 1 tablespoon water 15 ml, optional if batter is too thick
- 1/2-3/4 cup chocolate chips I use mix of semi-sweet and dark chocolate chips, adjust the quantity to taste
Instructions
- Pre-heat oven to 350 F degrees. Spray a 8 x 4 inch loaf pan with a non-stick spray and set aside.
- Sift the dry ingredients- flour, baking powder, baking soda, salt and cinnamon powder into a large bowl. Set it aside.
- Make your homemade buttermilk: to a 1 cup measuring cup, add 1 tablespoon white vinegar, then fill it with milk up to the top and let rest for 5 to 10 minutes until the milk curdles a bit. Alternatively you can straight away use 1 cup store bought buttermilk.
- Using the paddle attachment of your stand mixer or using your hand mixer, whisk together oil and sugar until combined. Then add the vanilla extract and mix.
- Start adding the flour mix and prepared buttermilk, alternating with each other. I added flour in 3 parts and buttermilk in 2 parts, beginning and ending with the flour mix. Do not over-mix. Add 1 tablespoon water if batter looks very thick at this point.
- Fold in the chocolate chips using a spatula.
- Pour batter into the prepared loaf pan. Bake at 350 F degrees for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Transfer cake loaf onto a wire rack to cool completely and then cut into slices. Enjoy a slice of this eggless chocolate chip cake with a cup of tea or coffee!
Just wanted to ask you can I bake this in cooker?
maybe, I have never tried it 🙂 Let me know if you try it in a cooker!
Hi,
This recipe is amazing..i just loved softness and texture of the cake when it came out..
I wanted to ask whats the shelf life of this recipe at room temperature.
not more than 2 days at room temperature
Hi!
Thank you for sharing. I followed the recipe to the word and the loaf came out good. However as I was waiting for it to cool down, the center of the cake started plunging. What could have I done wrong? I didn’t have that automatic mixture thing, I whisked with hands.
cake sinks for a number of reasons, could be you over-mixed the batter thus incorporating too much air in the batter. Or your oven temperature settings are off by few degrees or you opened the oven door towards the beginning of the baking time. Hard to say what was the case here.
Hi Manali, we made the eggless chocolate chip cake today. Even though I used regular sugar (by mistake) instead of icing sugar it still came out so so good! Everyone loved it. (I used half cup of sugar) Thank you so much for sharing your recipes! Will have to try the original version now?
glad to know!