This eggless chocolate chip cake is soft, moist, and packed with melty chocolate chips in every bite! Easy to make. No eggs. No frosting. Just a delicious cake you’ll want to make again and again.
I have a serious soft spot for simple cakes - the kind you slice while they’re still a little warm, eat straight from your hands, no plates and forks needed!
The batter comes together in minutes, the oven does the rest, and before you know it, your kitchen smells like vanilla and chocolate. Simple, easy, and always a hit with everyone!
✨ This chocolate chip cake recipe is perfect when I want something sweet, comforting, and quick without pulling out every bowl in the kitchen.
✨The ingredients are simple, available anywhere, and substitutes work in a pinch! The batter comes together in no time - you’ll love how easy it is.
✨ Since this is a chocolate cake without eggs, it's perfect for baking for someone who’s allergic or a vegetarian. It is still light, incredibly moist, and ready in under an hour!
✨ The eggless vanilla chocolate chip cake is very kid-friendly. It makes a great school snack or after-school treat.
Reader Love ❤️
My go to loaf cake recipe! So easy and always turns out yummy. Thanks so much for sharing! - Kavya Singh
Recipe Ingredients
Flour: All-purpose flour keeps the cake super light and tender. But a combination of flours, like I did with my orange semolina almond cake, works great too!
Chocolate: I used 55% dark chocolate chips. A good-quality baking chocolate bar works too. Chop it up into pieces. The mix of shards and chunks is pure bliss. Some melt into the crumb, some stay gooey on top. You can go darker or use milk chocolate instead. My only advice? Use the best quality baking chocolate. It makes all the difference.
Oil: This is the secret to a moist eggless chocolate chip cake. I use sunflower oil, but you can use any neutral vegetable oil or even melted coconut oil.
Sugar: I used regular granulated white sugar. Brown sugar will work too if you want a more caramelized flavor in your cake.
Milk: You can use regular milk or plant-based milk, whatever you prefer.
Vinegar: Apple cider vinegar or regular vinegar, use whatever you have in the pantry.
Vanilla extract brings so much warmth to the easy chocolate cake. I love to use homemade vanilla extract.
Please see the recipe card below for full information about the ingredients and quantities.
Variations
This eggless chocolate chip cake recipe is wonderfully flexible, so you can tweak it based on what you have or what you’re craving.
Add a couple of tablespoons of cocoa powder to the batter as I did with my chocolate cherry cake, to make it extra chocolatey!
Vegan chocolate chip cake: Use plant-based milk and dairy-free chocolate as I did with my vegan chocolate chip mug cake
Add nuts: Fold in chopped walnuts, almonds, hazelnuts, or pecans for extra crunch and texture.
Citrus twist: Fresh orange zest lifts the cake, and it pairs beautifully with chocolate.
Coffee lover’s cake: Stir in a teaspoon of instant coffee powder to deepen the chocolate flavor. You can also top it with a coffee glaze as I did for my espresso bundt cake.
Step 1: Preheat your oven and grease a loaf pan well.
In a small bowl, combine the milk and vinegar. Set aside for a few minutes. This is your buttermilk!
Step 2: Whisk together the milk and vinegar mixture, oil, and vanilla extract.
Step 3: In a large bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, cinnamon powder, and salt.
Step 4: Pour the wet ingredients over the dry ingredients. Mix well. Toss the chocolate chips in 1 teaspoon of flour and fold them into the cake batter.
Step 5: Transfer the batter into the prepared loaf pan. Top with more chocolate chips and granulated sugar.
Step 6: Bake for 30-35 minutes or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10-15 minutes before turning it out on a cooling rack. Allow the cake to cool completely before slicing.
Top Tips
Use room temperature ingredients. This helps the batter mix smoothly and gives an even-textured crumb.
Don't overmix the batter. Mix just until the wet and dry ingredients are combined.
Toss the chocolate chips in a little flour. This prevents them from sinking to the bottom of the cake.
Allow the cake to cool before slicing. This helps the cake to set and also gives cleaner slices.
I like to use an 8 x 4- inch loaf pan. But if I'm using a round cake pan, I prefer a 6-inch pan as it gives a thicker cake. An 8-inch is fine too, but the cake will be slightly flatter.
Store the cake in an airtight container for up to 3 days at room temperature or in the refrigerator for 5-6 days. If it's very hot where you live, please keep it refrigerated.
How To Serve
I personally love this eggless chocolate chip cake just the way it is. It’s already lovely and gooey from the melted chocolate, and crunchy on top from the sugar sprinkled over the batter before baking. That golden, crackly crust makes the cake look pretty enough on its own.
But, if you’re in the mood to dress it up, you absolutely can! A light cream cheese frosting that I made for my eggless whole-wheat carrot cake, or a chocolate ganache like in my chocolate sheet cake, works beautifully.
Or a simple glaze if you prefer something subtle, as I did with my apple fritter cake. For a more indulgent twist, drizzle melted Biscoff on top as I did with my Biscoff cheesecake.
Half the joy of cooking is sharing it with others.That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this eggless chocolate chip cake as much as we do!
1/2cupChocolate chips Plus extra for topping the batter
1tsp All-purpose flour
2tspSugarFor sprinkling on the batter
Instructions
Preheat your oven to 180 C / 350 F. Grease an 8 x 4-inch loaf pan.
In a small bowl, combine the milk and vinegar. Set aside for a few minutes.1 cup Milk, 1 tbsp Apple cider vinegar
In a large bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, cinnamon powder, and salt.1.5 cup All purpose flour, 1/2 cup Sugar, 1 tsp Baking Powder, 1/2 tsp Baking soda, 1/4 tsp Salt, 1 tsp Cinnamon powder
In another bowl, whisk together the milk and vinegar mixture, oil, and vanilla extract.1/2 cup Oil, 1 tsp Vanilla Extract
Pour over the dry ingredients. Mix gently.
Toss the chocolate chips with 1 teaspoon of flour and fold them into the batter.1/2 cup Chocolate chips, 1 tsp All-purpose flour
Pour into the prepared pan.Top with more chocolate chips and sugar.2 tsp Sugar
Bake at 180 C / 350 F for 30-35 minutes or until a skewer inserted in the center comes out clean. If the top is getting browned too fast, cover loosely with a piece of aluminum foil.
Let the cake cool in the pan for 10 minutes before turning it out on a cooling rack. Cool the cake, slice, and enjoy!
Video
Notes
Use room temperature ingredients. This helps the batter mix smoothly and gives an even-textured crumb.
Don't overmix the batter. Mix just until the wet and dry ingredients are combined.
Toss the chocolate chips in a little flour. This prevents them from sinking to the bottom of the cake.
Allow the cake to cool before slicing. This helps the cake to set and also gives cleaner slices.
I like to use an 8 x 4- inch loaf pan. But if I'm using a round cake pan, I prefer a 6-inch pan as it gives a thicker cake. An 8-inch is fine too, but the cake will be slightly flatter.
Store the cake in an airtight container for up to 3 days at room temperature or in the refrigerator for 5-6 days. If it's very hot where you live, please keep it refrigerated.
Shalini says
Amazing recipes ! So simply - can be easily followed
Natasha Minocha says
Thank you so much, Shalini! ????????????
Kavya Singh says
My go to loaf cake recipe! So easy and always turns out yummy ???? thanks so much for sharing
Natasha Minocha says
Oh I'm so happy to hear that! Thank you so so much ???? ????????
Bhavya says
Hi Maam . Can we make this with the wheat aata ?
Natasha Minocha says
Hi Bhavya, yes, that should work just fine! 🙂