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Vegan Chocolate Chip Vanilla Cake Recipe

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This vegan Chocolate Chip Vanilla Cake is a moist, tender treat perfect for any occasion. Made without eggs or dairy, it combines the rich flavors of vanilla and chocolate chips in a light vanilla cake base. Wholesome and indulgent, this cake is easy to prepare and bakes to perfection in just 30 minutes.

Ingredients

Dry Ingredients

  • 285 g (2 ⅓ cups) plain (all-purpose) flour
  • 15 g (1 ½ packed tablespoons) cornflour (cornstarch)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon bicarbonate of soda (baking soda)
  • ¼ teaspoon salt
  • 1 tablespoon plain (all-purpose) flour (for coating chocolate chips)

Wet Ingredients

  • 180 ml (¾ cup) unsweetened non-dairy milk (soy recommended)
  • 90 g (6 tablespoons) unsweetened non-dairy yogurt (coconut yogurt recommended)
  • 90 ml (6 tablespoons) neutral-flavored oil (sunflower oil recommended)
  • 90 g (6 tablespoons) vegan block butter (melted, e.g., Naturli Vegan Block)
  • 200 g (1 cup) caster or granulated sugar
  • 2 teaspoons vanilla paste
  • 1 ½ teaspoons vinegar

Add-ins

  • 200 g (1 ¼ cups) chocolate chips (plus extra for scattering if desired)

Instructions

  1. Preheat the oven and prepare the tin: Set your oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 23cm (9in) square cake tin thoroughly and line it with baking parchment for easy removal.
  2. Sift dry ingredients: In a large mixing bowl, sift together the plain flour, cornflour, baking powder, bicarbonate of soda, and salt to ensure an even, lump-free mix.
  3. Combine wet ingredients: In a large jug, whisk the non-dairy milk, non-dairy yogurt, melted vegan butter, oil, sugar, vinegar, and vanilla paste until fully combined and smooth.
  4. Coat the chocolate chips: Toss the chocolate chips with one tablespoon of plain flour. This prevents them from sinking to the bottom during baking.
  5. Mix batter: Pour the wet mixture into the dry ingredients and whisk gently until no dry lumps remain. Be careful not to over-mix to maintain cake tenderness. Next, gently fold in the coated chocolate chips.
  6. Fill the tin: Pour the batter into the prepared cake tin and spread evenly. Optionally, scatter a few extra chocolate chips on top for added visual appeal and flavor.
  7. Bake the cake: Place the tin in the preheated oven and bake for about 30 minutes. The cake is done when it feels firm to the touch and a skewer inserted in the center (avoiding chocolate chips) comes out clean.
  8. Cool the cake: Allow the cake to cool in the tin for approximately 20 minutes. Then, carefully remove it from the tin and transfer to a wire rack to cool completely before serving.

Notes

  • Coating chocolate chips with flour prevents them from sinking to the bottom during baking.
  • You can substitute the non-dairy milk with any plant-based milk like almond or oat milk.
  • Ensure the vegan butter is fully melted to integrate smoothly into the batter.
  • Use vanilla paste for a stronger vanilla flavor; vanilla extract may be a substitute but adjust quantity accordingly.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This recipe is perfect for those following a vegan lifestyle and can be adapted for gluten-free by using gluten-free flour blends.

Find it online: https://yumntasty.com/vegan-chocolate-chip-vanilla-cake-recipe/