Eggless Chocolate Chip Cake -

5 from 1 vote

Eggless Chocolate Chip Cake

This eggless chocolate chip cake is soft, tender, and moist. It's an easy egg-free cake, perfect for snacking, tea-time, or dessert!

Prep Time15

Cook Time35

Total Time50

Course: Cakes, Dessert, Snack

Cuisine: American

Servings: Servings

Calories: 349kcal

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!

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.