This one bowl easy vegan chocolate chip loaf cake is tender, moist, and deliciously sweet and studded with melty chocolate chips throughout! No eggs, no dairy, and easily gluten free too with the perfect chocolate ganache glaze!

BEST Vegan Chocolate Chip Loaf Cake (gluten free!)

Why you’ll love this vegan chocolate chip loaf above all else:

This vegan chocolate chip loaf cake is about to be your next favorite vegan breakfast treat (or honestly dessert too!). It’s like my vanilla pound cake recipe, but studded with chocolate chips (and even easier!).

I actually used this recipe as the base for both my vegan lemon pound cake, vegan marbled pound cake, and my vegan raspberry pound cake. It’s that good.

The texture is so tender and light, with the perfect crumb that you’d never know doesn’t contain any eggs nor milk!

sliced vegan chocolate chip loaf cake

For flavor, it’s a sweet vanilla cake with notes of rich chocolate. Basically a vanilla pound cake but slightly lighter and FULL of chocolate chips (or chocolate chip cookies in loaf form!).

Plus, you don’t need any fancy equipment for this chocolate chip loaf: no electric mixer, stand mixer, or hand mixer! Just a whisk, a large mixing bowl, and some patience, because even the batter tastes amazing.

Ingredients

For this vegan loaf cake, you’ll need:

  • Flour: I used all purpose flour and have tested this with gluten free 1:1 baking flour (Bob’s Red Mill to be specific). Both work! It also works well with oat flour, but I will note it’s a bit more difficult. To get that cake flour texture, I add a touch of arrowroot starch.
  • Baking Powder
  • Vegan butter: I recommend Miyoko’s vegan butter. but you could also substitute coconut oil.
  • Granulated organic sugar: I say organic because that’s how you’ll know the sugar you’re using is vegan. I use Florida Crystals specifically.
  • Dairy free yogurt: I used Forager Project. Alternatively, you could use a vegan sour cream, like the one by Forager Project!
  • Vegan mini chocolate chips: Hu gems, Enjoy Life, or Pascha Chocolate are my favorite!
  • Pure vanilla extract
  • Dairy free milk: I recommend using a thicker dairy free milk, like soy milk or oat milk, to simulate using whole milk.
sliced vegan chocolate chip loaf cake on a wooden board

Overview: How to make a chocolate chip loaf cake

Here’s how to make this easy chocolate chip loaf cake:

  1. Whisk: Add the vegan butter, sugar, yogurt, and vanilla extract to a bowl, and whisk together.
  2. Add in the dry: Then add in the flour, baking powder, baking soda, and sea salt.
  3. Pour: Pour in the dairy free milk as your whisk the dry into the wet JUST until the dry is integrated into the wet ingredients.
  4. Fold: Remove the whisk, and add in the chocolate chips. Fold just until evenly distributed.
  5. Bake: Bake the vegan chocolate chip loaf cake in the oven for 55-60 minutes!

Can I make this chocolate chip loaf cake into a layer cake?

You could use the batter to make a small two layer 6″ chocolate chip cake. Alternatively, you could bake the batter into an 8″ single layer cake. However, I have a very similar recipe that’s a layered cake: my vegan chocolate chip cookie dough cake!

broken in half chocolate chip loaf cake

You’re just going to absolutely love this easy vegan chocolate chip loaf cake! It’s such a treat to make and absolutely amazing on the day it’s baked (though you can freeze leftover slices or store them in the fridge in an airtight container!). 

Perfect for an anytime treat, or more for a special holiday, like Mother’s Day, Easter, or even a bridal shower.

Enjoy!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

One Bowl Moist Vegan Chocolate Chip Loaf Cake Pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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sliced vegan chocolate chip loaf cake

One Bowl Moist Vegan Chocolate Chip Loaf Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 55
  • Total Time: 1 hour
  • Yield: 10 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This one bowl easy vegan chocolate chip loaf cake is tender, moist, and deliciously sweet and studded with melty chocolate chips throughout! No eggs, no dairy, and easily gluten free too with the perfect chocolate ganache glaze!


Ingredients

Scale
  • 2 cups (250 g) all purpose flour or gluten free 1:1 baking flour
  • 1 tsp arrowroot starch or cornstarch
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup (75 g) salted vegan butter, melted and cooled to room temperature
  • 1 cup (250 g) organic granulated sugar
  • 1 tbsp dairy free yogurt, room temperature
  • 1 tbsp vanilla extract
  • 3/4 cup (180 mL) unsweetened dairy free milk, room temperature
  • 1 cup (250 g) vegan chocolate chips
  • 1 serving vegan chocolate ganache, if desired

Instructions

  1. Prep: Measure all ingredients before beginning. Grease and line an 8 or 9″ loaf pan with cooking oil and parchment paper. Preheat the oven to 350F.
  2. Make the batter: In a large bowl, whisk together the butter,  sugar, dairy free yogurt, and vanilla extract. Then add in the dry ingredients (flour, arrowroot starch, baking powder, and sea salt), and dairy free milk, whisk just up until the flour is nearly all incorporated. Lightly tap the whisk on your bowl if there is any batter stuck in the whisk. Add in the vegan chocolate chips, and use a silicone spatula to fold the chocolate chips into the batter just until incorporated.
  3. Bake: Pour the batter into your prepared loaf cake pan, and bake for 55-65 minutes, or until a toothpick comes out clean. The top of the loaf will be lightly golden.
  4. While the loaf is baking: Make the vegan chocolate ganache according to instructions.
  5. Cool the loaf: Allow the loaf to cool in its pan for 10 minutes. Then transfer the loaf to a cooling rack to cool completely before slicing.
  6. Top with the chocolate ganache: When ready to serve, pour the chocolate ganache over the loaf. Slice and enjoy!
  7. Storage: Store any leftovers in an airtight container and in the fridge for up to 5 days, or in the freezer for up to 3 months.

Notes

Gluten free: For gluten free, you can use gluten free 1:1 baking flour, such as King Arthur Measure-for-Measure gluten free flour.

Dairy free yogurt:  I used Forager Project cashew milk yogurt.

Vegan butter:  I used Miyoko’s vegan butter.