Vegan Chocolate Chip Cake

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

Vegan Chocolate Chip Cake 

Ingredients

Wet:

• 1 cup (244 ml) 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 (66.67 g) unrefined sugar , use 1 tbsp more for sweeter
• 1/4 cup (56 ml) 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 (250 g) 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 (0.25 tsp) baking soda
• 1/2 tsp (0.5 tsp) salt
• 1/2 cup (90 g) vegan chocolate chips , I like a mix of mini and regular size vegan chocolate chips/chunks/chopped up dark chocolate

Instructions

• 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.
• 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.
• 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). 
• 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.
• 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.
• To make cupcakes/muffins: Bake for 22 to 24 mins for regular size muffinsBake in a brownie pan, bake for 40 mins. 

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. 

https://www.veganricha.com/vegan-chocolate-chip-cake-recipe/