An easy recipe for a soft vegan chocolate chip loaf cake that slices well and can be frozen in slices, so you can have a slice when you want it.

Vegan Chocolate Chip Loaf Cake

I continue my love affair with loaf cakes and my latest is this soft vegan chocolate chip loaf cake.

A soft vanilla flavoured sponge cake dotted with dark chocolate chips for that chocolate cake hit.

It's not overly sweet, but it tastes great, it's a fabulous cake and so easy to make.

Why are loaf cakes so good?

Loaf cakes are my favourite type of cake.

But why do I love them so much?

1. You use the same size cake tin every time.
2. Loaf liners make lining these cake tins super easy.
3. They are easy to make and bake.
4. So many flavours and combinations.
5. They slice well.
6. You can share them and scoff the whole lot in one sitting.
7. Or you can freeze them in slices and take a slice out at a time to enjoy with a cuppa.
8. They taste delicious.

Lining a loaf tin

There are various methods to line a loaf tin.

1. Fully line it with non-stick baking paper to fit the loaf tin.
2. A greased loaf tin with one long strip of non-stick baking paper that lies down one side of the loaf tin, across the base and up the other side with some overhang to help remove the cake.
3. Pre-cut loaf tin liners.

Loaf tin liners

Loaf tin liners are my personal preference for lining a loaf tin.

They are pre-cut to fit and make it super easy and quick to line a loaf tin before adding cake batter.

They are easy to remove once the cake is baked too and non-stick.

Loaf tin liner tip

My tip for using loaf liners is to smear some vegan butter or dairy-free spread around the inside lip of the loaf tin.

Once you add the liner, it acts like glue, holding the liner to the tin, so it doesn't flap about while you are pouring the cake batter in.

It's well worth taking a minute to prepare the tin in this way.

Cake batter slopping down the back of the loaf tin liner as you pour it in, instead of inside where it should be. Been there, done that!

Which size of loaf tin do you need to make a loaf cake?

For a full-size loaf cake, you need a 2 lb (900g) loaf tin.

You could use two 1 lb (450g) loaf tins, but the bake time would be less and you would really have to keep an eye on them.

Have a look at this guide on loaf tin sizes.

What do you need to make a choc chip loaf cake?

Here are the simple ingredients you need to make this dairy-free cake.

• Oat milk - or your regular milk
• White wine vinegar - or lemon juice
• Vanilla extract - not essence
• Vegetable oil - or another mild oil
• Plain flour - also known as all-purpose flour
• Caster sugar
• Baking powder
• Salt - just a pinch
• Chocolate chips - dark choc chips

Vanilla extract or vanilla essence?

Always use vanilla extract.

It's more expensive, but you only use one teaspoon in most recipes so it does last a long time.

There's a big difference in flavour between essence and extract with the extract giving a purer vanilla flavour.

The extract is less processed too.

What's the difference between vanilla extract and vanilla essence?

Vanilla extract is made from the seeds of the vanilla pod. It's a pure product with minimal processing made from vanilla pods, water and alcohol.

Vanilla essence however is synthetic and very heavily processed.

This artificial flavouring is made with both artificial flavourings and colourings. It's not very nice and if you can avoid it, do try to.

When baking you can use a lot of cheap supermarket own-brand ingredients, but don't skimp on the vanilla. 

Buy either vanilla pods and scrape out the seeds or use vanilla extract or vanilla paste for the best results.

Are chocolate chips suitable for vegans?

Unfortunately, most chocolate chips are not suitable for vegans.

Many are made from milk chocolate and even some of the dark chocolate chips contain milk.

You have to check the ingredient labels really carefully.

Some will say could contain milk, but if it's not in the ingredient list, this just means the factory they are made in has some lines that contain milk.

It's more as a warning to people who have really severe allergies.

How long with choc chip cake keep?

In my experience not long!

What I mean is it is so good that everyone wants to eat more than one slice.

It's hard not to go back for that second slice!

However, it will last for a few days in an airtight container

Can you freeze vegan cake?

Yes, vegan cake freezes very well.

Cakes can be sliced and then well wrapped in freezer-friendly greaseproof or baking paper and placed in a freezer bag or tub, before being stored in the freezer.

For best results, don't ice it or add buttercream before freezing. You can always add a dollop of cream when serving if you like.

To defrost, take a slice out of the freezer and pop it in the fridge to enjoy later with a cuppa.

More vegan cakes for you to try

Here are a few more easy vegan cakes you might enjoy.

1. Apple Loaf Cake - moist apple cake drizzled with icing
2. Banoffee Pie Loaf Cake - a luxurious dessert cake
3. Blackberry Lime Loaf Cake - with lime drzzle
4. Carrot Loaf Cake - with orange icing
5. Cherry Bakewell Cake - a vegan loaf cake with cherries and raspberry jam.
6. Chocolate Cake with Pear - large slices of pear top this fudgy chocolate cake
7. Chocolate Loaf Cake - with extra chocolate chips
8. Coconut Loaf Cake - topped with either buttercream or jam, then coconut
9. Easy Blueberry Lemon Loaf Cake - a fruity loaf cake with the tang of lemon
10. Indulgent Chocolate Cake - filled with coconut cream and topped with chocolate buttercream and raspberries, perfect for a celebration
11. Jaffa Orange Loaf Cake - flavoured with orange and dark chocolate
12. Pineapple Coconut Cake - a moist cake where the ingredients are measured in the clean, empty coconut milk tin.
13. Pineapple Upside Down Cake - the retro classic
14. Quick Blackberry Chocolate Cake - a rich chocolate cake with blackberry jam and fresh raspberries made with store cupboard ingredients
15. Quick Vegan Lemonade Cake - a cheats store cupboard cake
16. Red Apple & Treacle Fruit Cake - a moist fruit cake baked in a rpund cake tin
17. Sticky Golden Syrup Loaf Cake - a soft, moist cake with a sticky glaze and that caracle flavour of golden syrup

To find all my loaf cakes and tips for making the best loaf cakes, go to my article Easy Vegan Loaf Cake Recipes.

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How to Make Easy Choc Chip Loaf Cake

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF.

Step 1

1. Preheat the oven and line a 2 lb/900g loaf tin.
2. Add oat milk (or your favourite milk) to a jug and add vinegar and set aside.
3. Add flour to a mixing bowl and add sugar, baking powder and salt.

Step 2

1. Add chocolate chips to the flour mixture and mix well.
2. Add vanilla extract and oil to the milk.

Step 3

1. Pour the wet ingredients into the dry and fold in with a spatula or wooden spoom.
2. DON'T over mix. Just fold into until combined.
3. Pour into the loaf tin and bake until golden and baked through (full printable recipe below).
4. Check and see if it's baked through by inserting a skewer or toothpick into the centre of the cake. If it comes out clean, it's ready, if not pop it back in for a bit longer.
5. Leave to cool in the tin for 10 minutes, then move to a cooling rack to continue cooling.
6. Now leave it alone until it's cool! I know it's tempting, but it will slice better once it's cool.
7. Enjoy!

Yield: 8 - 10 slices

Author: Jacqueline Meldrum

Vegan Chocolate Chip Loaf Cake

An easy recipe for a soft vegan chocolate chip loaf cake that slices well and can be frozen in slices, so you can have a slice when you want it.

Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M

Ingredients

• 300ml (1  1/4 cups) oat milk (or your favourite milk)
• 1 teaspoon white wine vinegar (or lemon juice)
• 1  1/2 teaspoons vanilla extract
• 75ml (1/3 cup) vegetable oil (or other mild oil)
• 300g (1  3/4 cups + 2 teaspoons) plain flour (also known as all-purpose flour)
• 250g (1  1/4 cups) caster sugar
• 1 teaspoon baking powder
• pinch of salt
• 100g (2/3 cup) dark chocolate chips

Instructions

1. Preheat the oven to 170c/150c fan/325f/gas mark 3 and line a 2 lb (900g) loaf tin.
2. Measure the milk into a jug and add the vinegar or lemon juice and set aside.
3. Sieve the flour into a large mixing bowl, then add the sugar, baking powder and salt and mix well.
4. Add the chocolate chips and mix in.
5. Now add the vanilla extract and oil to the milk.
6. Pour the wet ingredients into the dry ingredients and fold in until just combined. Do not over mix and don't worry about the odd bit of flour not mixed in.
7. Pour into the loaf tin and bake for 1 hour and 10 minutes. Ovens vary, so yours may be ready a few minutes earlier or it may need lomger.
8. Use a skewer or toothpick into the centre of the cake to see if it is ready. If there is batter on it, the cake needs longer and if it comes out clean it's ready.
9. Remove from the oven and leave to cool in the tin for 10 minutes, then move to a baking rack to continue cooling.
10. Enjoy!

Notes

• Add a little vegan butter or spread around the inner top edge of the loaf tin before adding a loaf tin liner, so it will hold in place when you are pouring the batter.
• Make sure the cake is cool before cutting for a clean slice. If it's still warm it can crumble.
• This cake can be kept in an airtight tub for 4-5 days.
• You can slice the cake and freeze it. Wrap each slice well in freezer-friendly baking paper, then place in a freezer tub or bag. Defrost slices in the fridge.

Calories

8 slices = 425 calories per slice

9 slices = 378 calories per slice

10 slices = 340 calories per slice

Nutrition Facts

Calories

340.13

Fat (grams)

10.43

Sat. Fat (grams)

2.43

Carbs (grams)

57.91

Fiber (grams)

1.70

Net carbs

56.21

Sugar (grams)

32.33

Protein (grams)

3.84

Sodium (milligrams)

66.48

Cholesterol (grams)

0.80

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