Vegan Chocolate Chip Vanilla Cake Recipe

There is something truly irresistible about a moist, tender cake dotted with melty chocolate chips and infused with a rich vanilla aroma. This Vegan Chocolate Chip Vanilla Cake Recipe captures that comforting, nostalgic essence while being entirely plant-based. Perfect for sharing with friends, family, or simply savoring at home, this cake balances fluffy crumb, subtle sweetness, and pockets of chocolatey bliss. If you’re looking for a dessert that feels like a warm hug yet fits perfectly into a vegan lifestyle, this cake will become your new favorite without a doubt.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity. Each ingredient plays an essential role in creating the perfect texture, flavor, and moisture that make this cake so irresistible. From fluffy flour to creamy non-dairy yogurt and rich vegan butter, it’s all about harmony in every bite.

• Plain (all-purpose) flour 285 g (2 ⅓ cups): The foundation for the cake’s soft and tender crumb.
• Cornflour (cornstarch) 15 g (1 ½ packed Tablespoons): Adds lightness and helps keep the texture silky smooth.
• Baking powder 1 ½ teaspoons: Provides lift for that perfect rise.
• Bicarbonate of soda (baking soda) ½ teaspoon: Works with the vinegar to tenderize the crumb and create airflow.
• Salt ¼ teaspoon: Enhances all the flavors — don’t skip it!
• Unsweetened non-dairy milk 180 ml (¾ cup): Keeps the batter moist and creamy; soy works wonderfully here.
• Unsweetened non-dairy yogurt 90 g (6 Tablespoons): Adds tangy moisture and helps with the cake’s fluffiness.
• Neutral flavored oil 90 ml (6 Tablespoons): Adds richness without overpowering the vanilla notes.
• Vegan block butter 90 g (6 Tablespoons), melted: For that indulgent buttery mouthfeel and subtle depth.
• Sugar (caster or granulated) 200 g (1 cup): Sweetens just right while contributing to the cake’s lovely crust.
• Vanilla paste 2 teaspoons: A true star, infusing every bite with warm, pure vanilla flavor.
• Vinegar 1 ½ teaspoons: Reacts with baking soda to achieve a light, airy texture.
• Chocolate chips 200 g (1 ¼ cups): The joyful pockets of melty chocolate that make every slice irresistible.
• Plain (all-purpose) flour 1 Tablespoon (for tossing chips): Helps the chocolate chips disperse evenly so they don’t sink.

How to Make Vegan Chocolate Chip Vanilla Cake Recipe

Step 1: Prepare Your Oven and Baking Tin

Start by preheating your oven to 180°C (160°C fan), which is about 350°F or gas mark 4. Grease a 23cm (9-inch) square cake tin and line it with baking parchment. This simple prep ensures your cake bakes evenly and slides out effortlessly when done.

Step 2: Mix the Dry Ingredients

Sift together the plain flour, cornflour, baking powder, bicarbonate of soda, and salt into a large mixing bowl. Sifting not only combines these all-important leavening agents but also helps avoid any pesky lumps, ensuring a smooth batter ready for perfect rising.

Step 3: Whisk the Wet Ingredients

In a separate jug, combine your non-dairy milk, yogurt, melted vegan butter, oil, sugar, vinegar, and vanilla paste. Whisk these vigorously until the mixture looks silky, homogeneous, and well combined. This is where the magic of moisture and flavor begins to blend beautifully.

Step 4: Prepare the Chocolate Chips

Toss the chocolate chips with the tablespoon of plain flour until every chip is lightly coated. This little trick keeps them from sinking to the bottom during baking, so your chocolate is distributed evenly with every bite.

Step 5: Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl of dry ingredients. Use a whisk to beat gently until just combined and no dry lumps remain. Resist the urge to overmix—overbeating can make the cake dense. Then, gently fold in the chocolate chips to keep all that tender fluffiness intact.

Step 6: Bake the Cake

Pour your batter into the prepared cake tin and spread it evenly. Feel free to sprinkle a few extra chocolate chips on top for extra chocolatey goodness! Place the tin in the oven and bake for about 30 minutes. The cake should be firm to the touch, and a skewer inserted into the center without touching any melted chocolate comes out clean.

Step 7: Cool and Unmold

Once baked, leave the cake to cool in the tin for about 20 minutes. Then carefully invert it onto a wire rack to cool completely. This resting time lets the cake set beautifully, making slicing a joyful experience without crumbling.

How to Serve Vegan Chocolate Chip Vanilla Cake Recipe

Garnishes

Sprinkle a few extra chocolate chips or even some toasted vegan coconut flakes on top before serving to add texture and that extra wow factor. A dusting of powdered sugar can also elevate its presentation beautifully.

Side Dishes

This cake pairs wonderfully with a scoop of vegan vanilla ice cream or a spoonful of coconut whipped cream. Fresh berries or a drizzle of raspberry coulis bring a vibrant contrast to the sweet richness of the cake.

Creative Ways to Present

For celebrations, slice the cake into bars and top each piece with vegan frosting or ganache. Layer it with vegan custard and fruit slices to transform the cake into an impressive trifle. Even serving small squares alongside a latte makes for a delightful afternoon treat.

Make Ahead and Storage

Storing Leftovers

This cake keeps well for up to 3 days stored in an airtight container at room temperature. The flavors and moist texture remain intact, making it perfect for a make-ahead dessert or snack throughout the week.

Freezing

If you want to save some for later, wrap the cooled cake tightly in plastic wrap and then foil. It freezes beautifully for up to 2 months. Thaw overnight in the fridge before serving for best texture and flavor.

Reheating

To enjoy the vegan chocolate chip vanilla cake as if freshly baked, gently warm a slice in the microwave for 10–15 seconds or pop it in a low oven (150°C/300°F) for about 5 minutes. The chocolate chips will soften again, offering that irresistible melty goodness.

FAQs

Can I use almond milk instead of soy milk?

Absolutely! Almond milk or any other plant-based milk brand works just fine. Soy milk tends to be creamier, but feel free to use what you prefer or have on hand.

Is it necessary to use both baking powder and baking soda?

Yes, both have different roles: baking powder adds lift, while baking soda interacts with the vinegar to tenderize and lighten the crumb, giving this cake its soft texture.

Can I substitute vegan butter with more oil?

You can swap vegan butter for additional neutral oil, but the butter adds a subtle creaminess and flavor. For best results, try to include both.

What kind of chocolate chips should I use?

Choose dairy-free, vegan chocolate chips to keep the recipe entirely plant-based. Dark chocolate chips usually work best for a rich flavor contrast.

How do I prevent my chocolate chips from sinking?

Tossing the chocolate chips in a little flour before folding them into the batter helps distribute them evenly and keeps them suspended throughout the cake.

Final Thoughts

If you want a cake that’s both comforting and crowd-pleasing, this Vegan Chocolate Chip Vanilla Cake Recipe checks every box with its moist crumb, sweet vanilla warmth, and gooey chocolate chips. It’s a recipe worth keeping close whether for special occasions or everyday indulgences. I can’t wait for you to try it and fall in love with this classic, plant-based delight just like I have!

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