The baking holy grail is a tender, moist, and crumbly cake that takes you to a heavenly place or what I call the eggless chocolate chip cake. It’s a foolproof recipe that tastes super luxe and lifts your spirits right up!
There’s been much hankering for chocolate at my abode. We ran out of the good stuff long back, and all my neighbourhood store had was teensy ones that literally finish in a bite.
So, on Sunday, when they delivered four big bars, I first thanked all the chocolate-supply gods and then got to do what I do best – baking.
Back in February, I found the baking holy grail with my vanilla sponge cake. I use the same recipe to create the eggless chocolate chip cake with, obviously, a few Tasha twists!
How to Make Eggless Chocolate Chip Cake?
A cook’s job is made ten times easier with decent ingredients. Even knowing this, I am holding on to my precious dark chocolate chips. There are but a few left, so for this recipe I put to work a chopped up Cadbury Silk bar.
If you have chocolate chips at home. Please go ahead and use them. Or you can follow my route. That’s what great about the eggless chocolate chip cake – the ingredients are simple, available anywhere and everywhere and substitutes work in a pinch!
You begin by sifting the dry ingredients in a bowl – all-purpose flour, baking soda, baking powder, salt, raw sugar and a soupcon of cinnamon powder. Generally, I use a combination of flours, but here the all-purpose flour makes the decadent eggless chocolate chip cake super light!
In another bowl, make buttermilk by mixing vinegar and regular milk. Typically, I add in almond milk, but I was fresh out of that too. After the homemade buttermilk has rested for a few minutes, pour in coconut oil and a splash of vanilla extract.
Mix the wet and dry ingredients to make a thick-ish batter and then fold in the chopped-up chocolate bar.
Oil is necessary for the cake. It’s the secret ingredient that makes is wonderfully light and a perfect addition to my #TAFEverydayCake oeuvre. Instead of coconut, you can use any neutral vegetable oil.
Even though regular chocolate bars are not recommended for baking, I was pleasantly surprised by the experiment. Unlike commercial chocolate chips, the bar gives the cake a very, very mild fudgy consistency because chopping creates more than chunks.
There are shards that melt into the dough; there are flecks mixed with every crumb and of course whole pieces that end up as mouthful of melted chocolate – ah the bliss!
Baking the eggless chocolate chip cake
Pour the batter folded with chocolate into a tin and then cover the top with a few of my precious dark chocolate chips. I did use some of my good stuff at this point – it was a Sunday treat after all.
Let the oven do its work, and that’s it.
To make a vegan chocolate chip cake, replace regular milk with any plant-based version and switch to a bar of dairy-free chocolate. Follow the rest of the recipe to the T!
Serving the Eggless Chocolate Chip Cake
We had the eggless chocolate chip cake as it. All the oomph we needed was right there due to the chunks of chocolate. Its crispy, golden crust mixed with melted pools of chocolate went along great with a cup of coffee.
The cake is light, incredibly moist, and ready in an hour. It is an excellent accompaniment to evening tea but also could be served as a dessert with a dollop of ice cream.
The best thing about the cake is that you can save it. Just refrigerate and reheat when the mood for something chocolaty strikes. Although once it’s baked, the eggless chocolate chip is impossible to resist! Ours was gone in a matter of minutes.
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Eggless Chocolate Chip Cake
- 1.5 cup All purpose flour
- 1 tsp Baking Powder
- 1/2 tsp Baking soda
- 1/8 tsp Salt
- 1 tsp Cinnamon powder
- 1/2 cup Raw sugar You can use any sugar you like
- 1 cup Milk
- 1 tbsp Apple cider vinegar You can use regular vinegar too
- 1/2 cup Coconut oil You can use any vegetable oil you prefer
- 1 tsp Vanilla Extract
- 1/2 cup Chocolate chips or bar, cut into small chunks
- Preheat your oven to 180C. Grease a loaf pan well.
- In a small bowl, combine the milk and vinegar. Set aside for a few minutes.
- a large bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon powder, and salt.
- Stir in the raw sugar.
- In another bowl, whisk together the milk and vinegar mixture, coconut oil, and vanilla extract.
- Pour over the dry ingredients. Mix gently. Fold in the chocolate chips/chunks.
- Pour into the prepared pan.
- Bake 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. Serve warm. Enjoy!