Eggless Chocolate Chip Cake

Eggless Chocolate Chip Cake is tender, moist, buttery, and loaded with chocolate chips in each bite. This loaf cake is easily manageable with basic baking ingredients, and we don’t require any decorative icing or glaze for this cake!

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!

Jump to:

• About Eggless Chocolate Chip Cake
• Ingredients
• Step by Step Directions
• Storing and Freezing
• Helpful Tips
• Frequently Asked Questions
• More Eggless Chocolate Cakes
• Recipe Card

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

1. All-Purpose Flour: I have used unbleached all-purpose flour and recommend using the same. We have not tried this cake with cake flour or a gluten-free blend.
2. Baking Powder: It gives the necessary lift to the cake and makes it light.
3. Salt: I like to add salt to give a nice contrast to the sweetness.
4. Sugar: I used granulated white sugar, and ¾ cup makes it perfectly sweet. You can add one or two tablespoons of extra sugar for more sweetness.
5. Butter: Instead of using only oil, I have made this cake with half oil and half butter. Use unsalted butter, and let it cool down slightly after melting it.
6. Oil: Oil makes the cake moist and light. Use either sunflower, canola, or vegetable oil. You can also use extra light olive oil (neutral-flavored).
7. Sour Cream: I used full-fat sour cream for the moist, rich cake. Make sure to bring the sour cream to room temperature before using it in the recipe. If you don’t have sour cream, you can use plain yogurt.
8. Milk: It makes the cake moist, and for the best result, use whole milk. Milk should also be at room temperature. If you forget to remove it from the fridge, microwave it for 12-15 seconds before using it in the recipe.
9. Vanilla: It provides a sweet flavor to the cake. Try to use pure vanilla extract if possible.
10. Chocolate Chips: I used semi-sweet mini chocolate chips, but you can use regular-size chocolate chips if you prefer that.

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.

Frequently Asked Questions

More Eggless Chocolate Cakes

You May Like More Eggless Cakes

1. Eggless Vanilla Cake (Soft and Moist)
2. Orange Almond Cake (Eggless)
3. Eggless Carrot Cake / How To Make Eggless Carrot Cake
4. Eggless Coffee and Walnut Cake
5. Eggless Red Velvet Snack Cake (8-inch Sheet Cake)

Recipe Card