VEGAN CHOCOLATE CHIP CAKE RECIPE
Vegan Chocolate Chip Cake Recipe. 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
Provided by Vegan Richa
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 218 kcal, Carbohydrate 32 g, Protein 3.4 g, Fat 8 g, SaturatedFat 1 g, Sodium 136 mg, Sugar 12 g, ServingSize 1 serving
BEST VEGAN CHOCOLATE CHIP LOAF CAKE (GLUTEN FREE OPTION!)
This deliciously "buttery" yet light and perfectly sweet vegan chocolate chip loaf cake is undetectably dairy free and eggless and SO easy to make with just one bowl and a whisk! Topped with a quick chocolate ganache for the ultimate vegan loaf cake that everyone will love, vegan or not!
Provided by Britt Berlin
Categories Dessert
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Measure all ingredients before beginning. Grease and line an 8 or 9″ loaf pan with cooking oil and parchment paper. Preheat the oven to 350F.
- ingredients: In a medium bowl, whisk together the flour, arrowroot starch, and baking powder. Set aside.
- In a large bowl, whisk together the butter, sugar, dairy free yogurt, and vanilla extract. Then add in the dry ingredients and diary free milk, whisk just up until the flour is nearly all incorporated. Lightly tap the whisk on your bowl if there is any batter stuck in the whisk. Add in the vegan chocolate chips, and use a silicone spatula to fold the chocolate chips into the batter just until incorporated.
- Pour the batter into your prepared loaf cake pan, and bake for 50-55 minutes, or until a toothpick comes out clean. The top of the loaf will be lightly golden.
- Make the vegan chocolate ganache according to instructions.
- Allow the loaf to cool in its pan for 10 minutes. Then transfer the loaf to a cooling rack to cool completely before slicing.
- When ready to serve, pour the chocolate ganache over the loaf. Slice and enjoy!
- Store any leftovers in an airtight container and in the fridge for up to 5 days, or in the freezer for up to 3 months.
VEGAN CHOCOLATE CHIP BANANA CAKE
This vegan delight came to The New York Times by way of Chloe Coscarelli, the vegan chef and cookbook author. The tender loaf is gently spiced with cinnamon, nutmeg, cloves and ginger and dotted throughout with dairy-free chocolate chips. Bonus: It's versatile. You can make it in a Bundt pan, a 10-inch loaf pan or in a muffin tin (it makes about 18 muffins). To quote one happy reader: "Delicious! Like my platonic ideal of chocolate-chip banana bread." High praise, indeed.
Provided by Chloe Coscarelli
Time 1h15m
Yield 1 bundt or 5- by 10-inch loaf
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Lightly grease a Bundt pan or a 5- by 10-inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. In a separate bowl, whisk together bananas, coconut milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in the chocolate chips; do not over-mix.
- Spread the batter evenly into the prepared pan. Bake for about 40 to 45 minutes in a Bundt pan or 50 to 60 minutes in a loaf pan until a toothpick inserted in the center of the cake comes out with a few crumbs clinging to it. Check the cake often and if it gets too brown on top, cover with foil and continue to bake. Rotate the pan halfway through baking time. Let cool, then sift powdered sugar over top.
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