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.
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
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Eggless Chocolate Chip Cake
- 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
- 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!
29 thoughts on “Eggless Chocolate Chip Cake”
Wonderful! My children and I are very pleased. I will be making it again and again. I used Krusteaz Gluten Free Flour as I am allergic to wheat. I also live at high altitude (7000 feet) and did not change the recipe but only cooked for 23 minutes. It came out perfectly. Thank you for sharing this recipe, Manali.
glad it worked!
Hi dear can I use the same batter to make cupcakes or would they differ
Hey, I have tried your punjabi kadhi and rajma recipe and they were a perfect 10/10.
glad to hear that
Hi, can I use whole wheat flour instead of all purpose flour?
I would suggest 50% whole wheat and 50% all purpose
I made it tasted a little bitter. I am not sure where I went wrong. I added distilled white vinegar.
hmm not sure, did you let the vinegar milk mixture sit for a bit until it curdled slightly? Another reason could be that you did not measure the baking powder and baking soda correctly and added more of these.
Can i use yoghurt?
no, haven’t tested
What vanillas extract do you use?
Tried your recipe, it is perfect! Enjoying this delicious chocolate chip cake.
Thanks for sharing the recipe
Hi the powdered sugar that you have used is icing sugar right
Can you replace all purpose flour with almond flour? what is the proportion to replace?
almond flour works entirely different in baking..so can’t replace 1:1..haven’t tested this recipe with gluten-free flour
Hi Manali. I’ve made several of your recipes successfully, however with this recipe the top was of my cake was hard. Why do you think it happened?
it seems like a temperature issue, this can happen when oven was too hot. I would suggest to have an oven thermometer and check your oven temperature.