Eggless Chocolate Chip Cake

8 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 1.5 cups all purpose flour (195 grams)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon powder
• 1 cup milk mixed with 1 tablespoon white vinegar (or use 1 cup (8 oz) buttermilk)
• 1/3 cup oil (80 ml, I used canola oil)
• 3/4 cup powdered sugar (75 grams, or adjust to taste)
• 1 teaspoon vanilla extract (5 ml)
• 1 tablespoon water (15 ml, optional if batter is too thick)
• 1/2-3/4 cup chocolate chips (I use mix of semi-sweet and dark chocolate chips, adjust the quantity to taste)

Method

1. Pre-heat oven to 350 F degrees. Spray a 8 x 4 inch loaf pan with a non-stick spray and set aside.
2. Sift the dry ingredients- flour, baking powder, baking soda, salt and cinnamon powder into a large bowl. Set it aside.
3. Make your homemade buttermilk: to a 1 cup measuring cup, add 1 tablespoon white vinegar, then fill it with milk up to the top and let rest for 5 to 10 minutes until the milk curdles a bit. Alternatively you can straight away use 1 cup store bought buttermilk.
4. Using the paddle attachment of your stand mixer or using your hand mixer, whisk together oil and sugar until combined. Then add the vanilla extract and mix.
5. Start adding the flour mix and prepared buttermilk, alternating with each other. I added flour in 3 parts and buttermilk in 2 parts, beginning and ending with the flour mix. Do not over-mix. Add 1 tablespoon water if batter looks very thick at this point.
6. Fold in the chocolate chips using a spatula.
7. Pour batter into the prepared loaf pan. Bake at 350 F degrees for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
8. Transfer cake loaf onto a wire rack to cool completely and then cut into slices. Enjoy a slice of this eggless chocolate chip cake with a cup of tea or coffee!