Vegan Chocolate Chip Cake Recipes

BEST VEGAN CHOCOLATE CHIP LOAF CAKE (GLUTEN FREE OPTION!)

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 CAKE RECIPE

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.