Chocolate Chip Vanilla Cake (Vegan)
Chocolate chip vanilla cake - this easy vegan snacking cake is soft, moist and tender, with a sweet vanilla flavour and plenty of chocolate chips. It is perfect for snacking, parties, or serve it with ice cream or custard for dessert.
Servings 9 people
Ingredients
- 285 g (2 ⅓ cups) plain (all-purpose) flour
- 15 g (1 ½ packed Tablespoons) cornflour (cornstarch)
- 1 ½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- 180 ml (¾ cup) unsweetened non-dairy milk (I use soy)
- 90 g (6 Tablespoons) unsweetened non-dairy yogurt (I use the Coconut Collaborative)
- 90 ml (6 Tablespoons) neutral flavoured oil (I use sunflower)
- 90 g (6 Tablespoons) vegan block butter (I use Naturli Vegan Block) melted
- 200 g (1 cup) caster or granulated sugar
- 2 teaspoons vanilla extract
- 1 ½ teaspoons vinegar
- 200 g (1 ¼ cups) chocolate chips (plus a few extra for scattering if desired)
- 1 Tablespoon plain (all-purpose) flour
Instructions
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 23cm/9in square cake tin and line it with baking parchment.
- Sift together the plain flour, cornflour, baking powder, bicarbonate of soda and salt in a large bowl.
- In a large jug, whisk together the non-dairy milk, non-dairy yogurt, melted vegan butter, oil, sugar, vinegar and vanilla extract until they are very well combined.
- Toss the chocolate chips with the tablespoon of flour until they are well coated.
- Pour the wet ingredients into the dry and whisk until no dry lumps remain but do not over-beat the batter. Gently fold in the chocolate chips.
- Pour the batter into the prepared tin and spread it level. Scatter over a few extra chocolate chips if you like.
- Bake for about 30 minutes until the cake is firm to the touch and a skewer inserted into the centre (avoiding any chocolate chips) comes out clean.
- Leave to cool in the tin for about 20 minutes then carefully turn out onto a wire rack and leave to cool completely.
Notes
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- See post above for tips, details and step-by-step photos.
- For the best results follow the recipe closely and make it exactly as written. Changing any of the ingredients could affect the outcome of the cake.