Chocolate Chip Loaf Cake

A moist chocolate chip loaf cake that is soft and full of mini chocolate chips, a quick snack cake made from healthy pantry ingredients.

Chocolate chip loaf cake is a quick and easy way to get your chocolate chip fix. Of course, you could also try my chocolate chip cookie cake, or edible chocolate chip cookie dough, or even my soft vegan chocolate chip cookies which are basically a healthy copycat of Entenmann's soft chocolate chip cookies.

This chocolate chip cake is soft and moist, and not too sweet, like a quick bread studded with mini chocolate chips. A slice of this chocolate chip snack cake goes down deliciously with a cold glass of milk. And the ingredients are pantry-simple, and focused on health using yogurt and applesauce instead of eggs and oil and butter.

Jump to:

• Why You'll Love This
• Ingredients
• Equipment Needed
• Step by Step Instructions
• Recipe Tips
• Make Ahead & Storage
• Variations
• FAQS
• 📖 Recipe

Why You'll Love This

Easy one bowl quick cake. Mix the ingredients up in a bowl, pour in a loaf pan and bake. Easy peasy!

A make-ahead breakfast bread. It's the perfect breakfast bread because it's easy to make ahead and refrigerate. Have a slice of cake for your first meal of the day. And customize with more protein and fruit by adding nuts, chia seeds, and chunks of apple.

Quick bread for everyone. This chocolate chip snack cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!

Ingredients

Flour. Use all purpose flour or gluten-free baking flour for a light texture. Oat flour is possible but the cake will be heavier. I left instructions in recipe notes.

Yogurt. Make sure it is at room temperature. Use a high fat yogurt to help create a moist cake texture. I used unsweetened almond yogurt.

Cane sugar. Any granulated sugar works but I find organic cane sugar, which is unrefined and unbleached, tastes infinitely better.

Milk. Make sure it is at room temperature. Again, the higher the fat, the better your cake texture. I used almond milk.

Applesauce. Use unsweetened and look for only apples in the ingredients. This is your egg replacer. Applesauce works as a binder just as eggs do because apples are high in pectin which acts as a thickening agent and stabilizer in food.

Chocolate chips. I strongly recommend using mini chocolate chips to ease in slicing as the smaller size  prevents the tearing of the cake. Enjoylife brand has a semi-sweet mini chip that is delicious, dairy free and allergy-free.

Support ingredients. Lemon juice, baking soda, baking powder, vanilla, salt

Equipment Needed

• measuring cups, spoons
• mixing bowl
• hand mixer
• loaf pan, parchment paper (8-inch by 12-inch)
• cooling rack

Step by Step Instructions

Here are general steps to make this breakfast chocolate chip bread recipe. For specific measurements and instructions, scroll down to the bottom of this post for the printable recipe card.

Step 1. Make sure yogurt is at room temperature. Preheat the oven to 350F.
Line the loaf pan with a long sheet of parchment paper so the sides hang over the long sides. Add the lemon juice to the milk and set it aside.

Step 2. Add the wet ingredients and sugar to a mixing bowl, and stir until the sugar is melted.

Step 3. Set a fine mesh strainer over the bowl, add the dry ingredients. I scoop the flour using the spoon and level method, but you can use a scale instead. Mix until just combined. Do not over mix or the texture will turn chewy.

Step 4. Pour the batter into the parchment-lined loaf pan, and dot the top with mini chocolate chips.

Step 5. Slide the pan into the center of the oven, and bake for 35 to 45 minutes or until a tester comes out clean. Remove the pan from the oven.

Step 6. Let the loaf cool 20 minutes in the pan. Then lift the loaf out of the pan using the parchment paper handles and let it cool longer on a cooling rack.

Recipe Tips

Measuring flour carefully. Quick breads have less moisture than other breads, so be sure to measure your flour carefully as too much will make for a dry bread. I use the scoop and level method, which means I loosen the flour in the bag with a fork, then spoon the correct amount into a measuring cup. I provided weight measurements as well if you want to use a kitchen scale.

Make sure all ingredients are at room temperature to start.

Don't fold in too many chocolate chips or else the cake won't bake properly.

Use mini chocolate chips to prevent the cake from tearing when you cut it. If mini chips are not possible, toss your chocolate chips in some flour to prevent chips from sinking or becoming clumped together during baking.

Don't open the oven door for at least 30 minutes of baking to avoid the rush of cold air that will disturb the loaf's baking process.

Don't over bake. Typically once the top is golden with darker brown edges, you can safely test with a tooth pick or even slim knife. You want the tester to be clear, although you'll hit some melted chocolate chips that will smear on the tester - don't mistake that for raw batter.

Make Ahead & Storage

This chocolate chip loaf cake is best the day you bake it, but it can be made ahead, sliced and each slice wrapped and refrigerated for up to a week or even frozen for up to 3 months.

Variations

1. This quick cake is so easy to customize. In addition to ½ a cup of mini chocolate chips, feel free to add ¼ cup of crush walnuts, ¼ cup chopped apples, or even ¼ cup chopped cranberries, or any combination.

2. The yogurt you choose can influence the flavor of the cake. I opt for an unsweetened yet high fat almond yogurt, but you can choose a high fat flavored yogurt if you want to flavor the cake. For instance, a lemon yogurt will add a citrus aftertaste, or a coconut yogurt, will leave a coconut flavor.

3. I left my cake top dotted with melted chips, but you can also add a chocolate glaze. Melt ½ cup of chocolate chips, stir in 2 tablespoons of warmed milk and microwave for 30 seconds. Repeat microwave for 15 seconds if the chips need to be further melted. Stir the glaze until creamy, and pour over cooled cake.

FAQS

If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

📖 Recipe