Vegan Chocolate Chip Cake Recipe

Vegan Chocolate Chip Cake Recipe

Vegan Chocolate Chip Cake Recipe



  • 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


  • 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


  • 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.