Soft and eggless chocolate chip cake loaf makes the perfect tea time cake! Enjoy with a cup of coffee or tea, it's also great to snack on.
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!
You can add nuts like walnuts or pecans to this cake loaf for extra crunch.