This recipe (or a version of it) was the first recipe I ever remember helping to make with my Polish grandma and great aunts when I was about 5 or 6. They lived next door and I used to spend afternoons with them when my mom went back to teaching. They swore I only spoke Polish to them that they taught me but sadly I only remember the curse words and some admonishing phrases. I remember it was a chocolate chip loaf cake and the only other thing I recall was that my older brother ate the entire thing. I guess it was good.
This cake is deliciously moist and studded with chocolate chips. I suggest using mini chips if you can find them as they won’t sink to the bottom as much as large chips will. This is a quick bread style loaf but the best part is there’s no special egg replacers needed just some vegan sour cream.
Quick breads come together quick as their name suggests but it’s best not to mix them for too long as that develops the gluten in the flour which can make them tough. Best to mix just until there’s no streaks of flour left. This cake can be made as a loaf but also in a rectangular cake pan as a snacking cake if you’d prefer. You’ll just need to adjust the baking time.
I used a French style loaf pan but a traditional glass or metal loaf pan will work just as well. If you want that commercial bakery cake flavor then use imitation clear vanilla. The almond extract also gives it that bakery flavor but omit if you don’t like it.
Make sure to bake this well but if the top starts to brown too much then tent it with aluminum foil so it doesn’t burn. I use a cake tester to make sure it’s done. If it comes out completely clean with no batter or crumbs attached then you’ll know it’s fully baked through.
You could add some different flavors to this like orange zest, nuts or even sprinkles! It’s very customizable but I enjoy it as is with no further embellishments. Best to cool this completely before slicing but it’s hard to wait. It tastes like the best chocolate chip cookie but in cake form!
This recipe takes me right back to my childhood and I hope I’ve made my aunts and grandmother proud although they’d be cursing in Polish that I didn’t use eggs or butter. They used to gasp when I’d peel too much skin off an onion as if I was wasting food. They lived through the Great Depression so it was a sin to them which I didn’t understand as a child but now do. I hope you enjoy this cake and it becomes a tradition in your family too!
Vegan Chocolate Chip Loaf Cake
10
servings10
minutes55
minutesThe best vegan chocolate chip loaf cake that tastes like a cookie!
Ingredients
2/3 cup vegan sour cream
1/2 cup plain vegetable oil
1 cup vegan milk (use your favorite)
1/2 cup vegan cane sugar
1/2 cup brown sugar
1 teaspoon vanilla (use clear for cake batter flavor)
1/2 teaspoon almond extract
1 teaspoon apple cider vinegar (or white or lemon juice)
2 cups all purpose flour
1 tablespoon corn starch
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup mini or regular chocolate chips (plus more for sprinkling)
1 tablespoon sugar for sprinkling
Directions
- Preheat oven to 350°. Grease a 8 or 9” loaf pan and line with parchment for easier removal and grease again or flour and tap out any excess.
- In a large mixing bowl, add all of the wet ingredients and mix well. Sift the dry ingredients (except chips) over the wet then fold gently together just until mixed and no streaks of flour are left. Don’t over-mix! Add the chips and give it a few stirs to combine.
- Pour the batter into the prepared pan and sprinkle some more chips on top and sprinkle with sugar if desired.
- Bake for 50-55 minutes until a cake tester comes out completely clean with no batter or crumbs sticking to it. If the cake starts browning too much on top, tent with foil to prevent burning. Let cool, slice and enjoy! Leftovers can be frozen but this is best served at room temperature.
Notes
- Mini chips are best but use regular or chunks if desired.
- You could use vegan yogurt if you don’t have any sour cream.
- This could probably be made gluten free using a 1:1 baking mix swap.
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