This deliciously “buttery” yet light and perfectly sweet vegan chocolate chip loaf cake is undetectably dairy free and eggless and SO easy to make with just one bowl and a whisk! Topped with a quick chocolate ganache for the ultimate vegan loaf cake that everyone will love, vegan or not!

BEST Vegan Chocolate Chip Loaf Cake (gluten free!)

What is a chocolate chip loaf cake?

If you’ve ever had a vanilla pound cake, then a chocolate chip loaf cake is very similar. Except it’s studded with chocolate chips!

This vegan chocolate chip loaf cake is a bit lighter than a traditional pound cake, but still full of buttery, vanilla flavor and the perfect texture. The chocolate chips make this vegan loaf cake feel like a chocolate chip cookie in loaf form!

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!). This vegan loaf cake is perfect for Mother’s Day brunch, Easter brunch, or any holiday really: Christmas breakfast, Thanksgiving dessert, birthdays, and more!

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

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 chocolate chip loaf cake

Overview: How to make a chocolate chip loaf cake

Here’s how to make a quick and easy chocolate chip loaf cake:

  1. Start by whisking together the dry ingredients.

    This is the flour, arrowroot starch, and baking powder. 

  2. Next, whisk together the wet ingredients in a separate bowl.

    This is the vegan butter, sugar, dairy free yogurt, and vanilla extract. Whisk just until all ingredients are combined.

  3. Add in the dry ingredients and dairy free milk.

    Use a silicone spatula or a whisk to combine the ingredients just before the flour is completely mixed in.

  4. Fold in the vegan chocolate chips.

    Use a silicone spatula here to ensure that you don’t over mix the batter!

  5. Pour the chocolate chip loaf cake batter into your prepared pan.

    Bake the chocolate chip loaf cake in the oven, and make sure to use the toothpick test to ensure that the vegan loaf cake is fully done!

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!

vegan 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!

BEST Vegan Chocolate Chip Loaf Cake (gluten free!)

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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vegan chocolate chip loaf cake

Best Vegan Chocolate Chip Loaf Cake (Gluten Free Option!)

  • 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 deliciously “buttery” yet light and perfectly sweet vegan chocolate chip loaf cake is undetectably dairy free and eggless and SO easy to make with just one bowl and a whisk! Topped with a quick chocolate ganache for the ultimate vegan loaf cake that everyone will love, vegan or not!


Ingredients

Units Scale
  • 2 cups (250 g) all purpose flour or gluten free 1:1 baking flour
  • 1 tsp arrowroot
  • 2 tsp baking powder
  • 1/3 cup (75 g) salted vegan butter, melted and cooled to room temperature
  • 3/4 cup (150 g) organic granulated sugar
  • 1 tbsp dairy free yogurt, room temperature
  • 1 tbsp vanilla extract
  • 1 cup (240 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. Whisk the dry ingredients: In a medium bowl, whisk together the flour, arrowroot starch, and baking powder. Set aside.
  3. Make the batter: In a large bowl, whisk together the butter,  sugar, dairy free yogurt, and vanilla extract. Then add in the dry ingredients and diary 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.
  4. Bake: Pour the batter into your prepared loaf cake pan, and bake for 50-55 minutes, or until a toothpick comes out clean. The top of the loaf will be lightly golden.
  5. While the loaf is baking: Make the vegan chocolate ganache according to instructions.
  6. 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.
  7. Top with the chocolate ganache: When ready to serve, pour the chocolate ganache over the loaf. Slice and enjoy!
  8. 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 Bob’s Red Mill in the blue bag. You can also swap in oat flour, but the texture will be a bit delicate.

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

Vegan butter:  I used Miyoko’s vegan butter.

Keywords: chocolate chip loaf cake, chocolate chip loaf, vegan chocolate chip loaf, vegan loaf cake