This Fluffy Chocolate Chip Loaf Cake is ridiculously easy, incredibly delicious, and completely egg-free and dairy-free! Plus, there’s no need for fancy decorations or complicated steps. Just mix, bake, and enjoy! This loaf cake is perfect for any occasion—whether you’re making a treat for your family, hosting a small get-together, or just craving something sweet with your afternoon coffee or tea. It’s simple, comforting, and guaranteed to put a smile on your face.
Oriana’s Thoughts On The Recipe
If you love soft, fluffy cakes with melty chocolate chips in every bite, this Fluffy Chocolate Chip Loaf Cake is going to be your new favorite treat! It’s light, moist, and packed with chocolatey goodness. And the best part? It’s completely egg-free and dairy-free, making it perfect for anyone with allergies or dietary restrictions. Trust me; no one will ever guess it’s vegan! And the best part? You probably have all the ingredients in your pantry already! No eggs, no dairy, no fuss—just a super fluffy, chocolatey loaf cake that everyone will love. So go ahead, preheat that oven, and let’s bake something amazing!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour – The base of our cake, providing structure and a soft crumb.
- Baking Powder – Helps the cake rise and keeps it fluffy.
- Salt – Enhances the overall flavor.
- Non-Dairy Chocolate Chips – Adds delicious melty pockets of chocolate. Use dark or semi-sweet, depending on your preference.
- Non-Dairy Milk – Keeps the batter smooth and adds moisture. Almond, soy, or oat milk all work great.
- Apple Cider Vinegar – Reacts with the baking powder to create a tender, fluffy texture.
- Neutral-Tasting Oil – Helps keep the cake moist. Canola, vegetable, or melted coconut oil all work.
- Granulated Sugar – Adds the perfect level of sweetness.
- Vanilla Extract – Enhances the flavor and adds a warm aroma.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
- Nut-Free: Stick with soy or oat milk instead of almond milk.
Potential Recipe Challenges & Pro Tips
- Cake Is Too Dense: Overmixing the batter can lead to a dense cake instead of a light and fluffy one. Pro Tip: Mix until just combined. A few lumps are okay!
- Chocolate Chips Sink to the Bottom: Sometimes, chocolate chips can sink while baking, making the bottom of the cake extra chocolatey. Pro Tip: Toss the chocolate chips with a tablespoon of flour before adding them to the batter. This helps them stay evenly distributed.
- Cake Sticks to the Pan: Without eggs, cakes can sometimes stick more to the pan. Pro Tip: Grease your loaf pan well and line it with parchment paper for easy removal.
- Cake Dries Out Too Quickly: Overbaking can cause the cake to become dry instead of moist. Pro Tip: Check for doneness with a toothpick around the 40-minute mark. If it comes out with a few moist crumbs, it’s ready!
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, baking powder, and salt together in a large bowl until combined. Add the chocolate chips and mix to coat with the flour mixture.
Step 2 – Combine Wet Ingredients
In a mixing bowl, combine milk, vinegar, oil, sugar, and vanilla.
Step 3 – Mix Dry And Wet Ingredients
Add the wet ingredients to the dry ingredients and mix with a whisk just until all of the ingredients are combined. Do not over-mix. Make sure there are no large lumps at the bottom of the bowl.
Step 4 – Pour Into Prepared Pan
Pour and spread the batter evenly into the prepared loaf pan. If desired, add more chocolate chips to the top.
Step 5 – Bake
Bake for about 60-75 minutes or until a toothpick inserted in the center comes out clean. That time is a guideline—all ovens differ, so keep a close eye on the cake after 55 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil after 40 min of baking. Remove the cake from the oven, and after 10 minutes turn it out of the pan onto a rack to cool.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Tent with foil. If the loaf is browning too much, you can tent the loaf pan with foil during the last 20 – 30 minutes of baking. The tenting tip helps to prevent the top from browning too much while baking the cake throughout.
- Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe, at least.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
- Let the cake cool completely before slicing to maintain its structure.
Variations & Additions
- Chocolate Chip & Walnut Loaf – Add ½ cup of chopped walnuts for a nutty crunch.
- Cinnamon Chocolate Loaf – Stir in ½ teaspoon of cinnamon for a warm, spiced flavor.
Storing and Freezing Instructions
Storing: Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freeze: Baked cake can be frozen for up to 3 months. Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before serving. Keep in mind that the cake will lose a bit of its fluffiness if refrigerated or frozen.
Frequently Asked Questions
Absolutely! You can leave them out or replace them with nuts, dried fruit, or a swirl of peanut butter.
White vinegar or lemon juice works just as well.
Make sure your baking powder is fresh, and don’t skip the vinegar—it helps with the rise!
More Recipes You’ll Love!
Recipe Card
Fluffy Chocolate Chip Loaf Cake (No Eggs, No Milk!)
This Fluffy Chocolate Chip Loaf Cake is ridiculously easy, incredibly delicious, and completely egg-free and dairy-free! Plus, there’s no need for fancy decorations or complicated steps. Just mix, bake, and enjoy! This loaf cake is perfect for any occasion—whether you’re making a treat for your family, hosting a small get-together, or just craving something sweet with your afternoon coffee or tea. It’s simple, comforting, and guaranteed to put a smile on your face.
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
-
Preheat the oven to 350° F (180° C). Line a 9×5-inch loaf pan with parchment paper, then grease the parchment paper with baking spray with flour.
-
Whisk the flour, baking powder, and salt together in a large bowl until combined. Add the chocolate chips and mix to coat with the flour mixture.
-
In a mixing bowl, combine milk, vinegar, oil, sugar, and vanilla.
-
Add the wet ingredients into the dry ingredients and mix with a whisk just until all of the ingredients are combined. Do not over-mix. Make sure there are no large lumps at the bottom of the bowl.
-
Pour and spread the batter evenly into the prepared loaf pan. If desired, add more chocolate chips to the top.
-
Bake for about 60-75 minutes or until a toothpick inserted in the center comes out clean. That time is a guideline—all ovens differ, so keep a close eye on the cake after 55 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil after 40 min of baking.
-
Remove the cake from the oven, and after 10 minutes turn it out of the pan onto a rack to cool.
Make-Ahead: You can make the entire cake 1 – 2 days ahead of time. Wrap the cooled cake with plastic wrap and store it at room temperature until ready to serve.
Store: Cover leftover cake and store at room temperature for 2 – 3 days, or tightly cover and store in the refrigerator for up to 5 days.
Freeze: Baked cake can be frozen for up to 3 months. Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before serving. Keep in mind that the cake will lose a bit of its fluffiness if refrigerated or frozen.
Food Allergy Swaps:
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: Stick with soy or oat milk instead of almond milk.
Potential Recipe Challenges & Pro Tips:
- Cake Is Too Dense: Overmixing the batter can lead to a dense cake instead of a light and fluffy one. Pro Tip: Mix until just combined. A few lumps are okay!
- Chocolate Chips Sink to the Bottom: Sometimes, chocolate chips can sink while baking, making the bottom of the cake extra chocolatey. Pro Tip: Toss the chocolate chips with a tablespoon of flour before adding them to the batter. This helps them stay evenly distributed.
- Cake Sticks to the Pan: Without eggs, cakes can sometimes stick more to the pan. Pro Tip: Grease your loaf pan well and line it with parchment paper for easy removal.
- Cake Dries Out Too Quickly: Overbaking can cause the cake to become dry instead of moist. Pro Tip: Check for doneness with a toothpick around the 40-minute mark. If it comes out with a few moist crumbs, it’s ready!
Recipe Tips:
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Tent with foil. If the loaf is browning too much, you can tent the loaf pan with foil during the last 20 – 30 minutes of baking. The tenting tip helps to prevent the top from browning too much while baking the cake throughout.
- Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe, at least.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
- Let the cake cool completely before slicing to maintain its structure.
Variations & Additions:
- Chocolate Chip & Walnut Loaf – Add ½ cup of chopped walnuts for a nutty crunch.
- Cinnamon Chocolate Loaf – Stir in ½ teaspoon of cinnamon for a warm, spiced flavor.
Calories: 436kcalCarbohydrates: 61gProtein: 4gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 4mgSodium: 317mgPotassium: 127mgFiber: 1gSugar: 36gVitamin A: 50IUCalcium: 114mgIron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.