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Chocolate Chip Loaf Cake
A moist chocolate chip loaf cake that is soft and full of mini chocolate chips and made with 5 main healthy ingredients. This dairy free and gluten-free snack cake is filling, healthier and made in one bowl.
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
Calories:
230
kcal
Author:
Dee Dine
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
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
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.
Nutrition
Calories:
230
kcal
|
Carbohydrates:
52
g
|
Protein:
5
g
|
Fat:
0.4
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.04
g
|
Cholesterol:
1
mg
|
Sodium:
87
mg
|
Potassium:
133
mg
|
Fiber:
1
g
|
Sugar:
28
g
|
Vitamin A:
50
IU
|
Vitamin C:
1
mg
|
Calcium:
67
mg
|
Iron:
2
mg