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    Home / Recipes / Donuts, Breads & Muffins

    Chocolate Chip Loaf Cake

    May 27, 2023 · Updated: Sep 9, 2023 by Dee Dine · Affliate links disclosure.

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    loaf cake sliced and a hand holding it

    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 sliced


    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)!

    a hand holding a slice of chocolate chip cake

    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
    ingredients for chocolate chip loaf cake

    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.

    steps to make chocolate chip loaf cake

    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.

    slices of cake and hand holding one

    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

    What is the difference between a loaf cake and a regular cake?

    A loaf cake or quick bread, are always baked in a loaf pan, either 5-inches by 9-inches or 4-inches by 8-inches in size. Loaf and quick bread batter also has a lower level of moisture which enables it to bake faster despite its height and not become gummy on the bottom.

    How do you keep chocolate chips from sinking?

    To keep chocolate chips from sinking in the batter of a loaf cake, toss them in a few tablespoons of flour to coat them lightly before folding them into the batter. If you use mini chips instead of full size chocolate chips, this flour coating might not be necessary.

    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

    chocolate chip loaf cake sliced

    Chocolate Chip Loaf Cake

    Created by Dee Dine
    A moist chocolate chip loaf cake that is soft and full of mini chocolate chips, a quick snack cake made from healthy pantry ingredients.
    5 from 2 votes
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 230 kcal

    Equipment

    • Measuring cups & spoons
    • Mixing bowl
    • Hand mixer or stand mixer with paddle
    • fine mesh strainer
    • loaf pan, parchment paper
    • Cooling rack

    Ingredients
      

    • 2 cups all purpose flour (250g) or gluten free baking flour*
    • ⅓ cup yogurt (77g) use a high fat yogurt; I used almond
    • 1 cup cane sugar (200g)
    • ¾ cup milk (225 ml) room temperature
    • ¼ cup applesauce, unsweetened (62g)
    • 1 tablespoon lemon juice
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • 2 teaspoon vanilla extract or vanilla paste, which has stronger flavor
    • pinch of salt
    • ½ cup chocolate chips
    Prevent your screen from going dark

    Instructions
     

    Prep

    • 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 for 5 minutes.
      ¾ cup milk, 1 tablespoon lemon juice

    Mix the loaf cake.

    • To a large mixing bowl, add the sugar and wet ingredients. Mix with a hand mixer or spoon until the sugar is melted.
      ⅓ cup yogurt, 1 cup cane sugar, ¾ cup milk, 1 tablespoon lemon juice, 2 teaspoon vanilla extract, ¼ cup applesauce, unsweetened
    • Set a 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.
      2 cups all purpose flour, ½ teaspoon baking soda, pinch of salt
    • Mix until just combined. Do not over mix or the texture will turn gummy.
    • Pour the batter into the parchment-lined loaf pan, tap to even the top. Dot the top with more mini chocolate chips.

    Bake the loaf cake.

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

    Video

    Notes

    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.

    Nutrition

    Calories: 230kcalCarbohydrates: 52gProtein: 5gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gCholesterol: 1mgSodium: 87mgPotassium: 133mgFiber: 1gSugar: 28gVitamin A: 50IUVitamin C: 1mgCalcium: 67mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    About Dee

    Hey! I'm Dee Dine, and on my blog, I share healthy recipes with wholesome ingredients. I'm also a chocolate and ginger enthusiast, animal lover, an avid blender juicer, and am probably making no bake brownies in my Washington DC kitchen right now. Read about me → »

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    loaf cake sliced and a hand holding it
    dee dine

    I'm Dee! Welcome to GSG! Eating healthier and lighter, with plenty of fruits and veggies, can be delicious, especially when chocolate and desserts are involved. Here you'll find wholesome recipes that everyone will love. About Dee →

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