This Eggless Chocolate Chip Cake is beyond easy to bake, and you can enjoy it without frosting it. The cake is delicious, tempting, and super chocolatey with a balanced vanilla flavor!
About Eggless Chocolate Chip Cake
After getting lots of love from readers for my eggless chocolate chip muffins, I was tempted to make chocolate chip cake. I am inspired to make this cake from my bakery-style chocolate chip muffins. Texture: This Eggless Chocolate Chip Cake is light and very moist. I have added oil and butter, making the cake lighter and extra moist. Flavor: It is super chocolatey with tons of chocolate chips. I love adding mini chocolate chips so we can have lots of them in each bite. I have made this cake using both butter and oil. While oil makes the cake moist, butter provides a nice buttery flavor. Ease of Making: This recipe does not need an electric mixer. I have used melted butter, so no creaming method is involved. You don’t need to sift the dry ingredients, instead whisk flour, baking powder, and salt well to combine. Also, sugar and wet ingredients come together in no time. You will love how easy it is to make this cake!
Ingredients
Step by Step Directions
Preheat the oven to 350° F. Grease an 8x½-inch or 9-inch loaf pan with nonstick spray or butter. Set aside.
Take flour, baking powder, and salt in a large mixing bowl. Whisk for a few seconds to combine well.
Add chocolate chips to the flour mixture and mix well. I like to add chocolate chips into the flour mixture, so flour coats the chocolate chips well. And while baking the cake, chocolate chips don’t sink to the bottom.
In a medium bowl, add oil, melted butter, sour cream, sugar, and vanilla. Stir well until everything is combined and becomes a smooth mixture.
In to dry ingredients, add the wet mixture and ½ cup of milk. Mix everything gently until just combined, and there is no visible flour. Do not overmix.
Pour the batter into a prepared loaf pan. Sprinkle some more chocolate chips on the top if you prefer.
Bake the chocolate chip cake in a preheated oven for 45-55 minutes or until a wooden skewer or a cake tester inserted into the center comes out clean. Remove the loaf cake from the oven and transfer the loaf pan onto a wire rack. Allow the cake to cool completely into the pan.
Helpful Tip: Keep an eye on the cake. If the top of the loaf cake is browning too quickly, remove it from the oven after 30 – 35 minutes and loosely cover it with aluminum foil. Then, return it to the oven and continue baking for the remaining time.
Once the chocolate chip cake is cooled, remove it from the pan, slice, and serve.
Storing and Freezing
This cake can be kept at room temperature, covered tightly for 3-4 days, or refrigerated for up to a week. If you want to freeze the cake, allow it to cool completely. Then, cover it tightly with freezer-safe plastic wrap or place it in the freezer bag. Freeze the loaf cake for up to two months. Thaw the cake at room temperature before serving. Or, thaw it in the fridge overnight and then at room temperature.
More Eggless Chocolate Cakes
You May Like More Eggless Cakes
Recipe Card
Taking the Eggless Chocolate Chip Cake before it is completely baked may cause it to sink a few minutes after removing it from the oven. If the oven temperature is too high, the cake will rise too quickly and sink upon cooling. Incorrect measurements of the ingredients may also be a reason for the cake to sink. Opening the oven door too many times while the cake is baking may also cause the cake to sink from the middle.
Can I Make Muffins From This Recipe?
We have not tried this recipe for making muffins. But I recommend checking out these muffin recipes: Eggless Chocolate Chip Muffins or Eggless Bakery-Style Chocolate Chip Muffins.
Can I Use Yogurt Instead Of Sour Cream?
Yes! Use the same amount of plain yogurt instead of sour cream. However, do not use low-fat or fat-free yogurt. There is no need to use Greek yogurt, but use the thick yogurt and avoid the whey part.
