Moist Eggless Chocolate Chip Cake Recipe You’ll Love

This soft, moist eggless chocolate chip cake makes a delightful treat for tea time or a cozy snack.

Lightly dust the loaf with powdered sugar and enjoy a slice with a cup of coffee or chai.

I used to bake a lot when I first started cooking — it was the first skill I learned, even before I learned how to cook savory food. I had no baking experience at home and we didn’t have an oven, but after moving to the US I fell in love with the art and science of baking.

Over time my blog shifted more toward savory cooking, and baking recipes became less frequent. Still, baking makes me happy, so I’m bringing back a regular baking post — at least one a month — starting with this eggless chocolate chip loaf.

I love chocolate so much that I need something chocolatey almost every day. Sometimes it’s a piece of dark chocolate, and other times it’s a slice of cake like this one to satisfy my cravings.

This Eggless Chocolate Chip Cake

✓ Perfect tea-time loaf

✓ Simple to make with common ingredients

✓ Flavored with semi-sweet and dark chocolate chips

This is a quick, everyday bake. I often prefer simple tea cakes over elaborate frosted cakes — if forced to choose, I’d pick a slice of banana bread over a frosted cake any day. On a recent baking day I wanted something straightforward and ended up with this eggless chocolate chip cake.

The cake is easy to assemble and takes about 15 minutes to prepare. The batter carries subtle notes of cinnamon and vanilla while chocolate chips are the star. I used a mix of semi-sweet and dark chips for balanced flavor, but using only semi-sweet chips works well too.

The crumb is soft and light — you won’t believe it’s eggless. Buttermilk helps keep the cake tender and moist. I usually make a quick homemade buttermilk when I don’t have store-bought buttermilk on hand.

Can This Cake be Vegan?

I haven’t tested a vegan version, but it should work well. Replace regular buttermilk with a vegan buttermilk: add 1 tablespoon white vinegar to a 1-cup measure, then fill to the top with plain almond milk. Let it sit 5–10 minutes until it thickens slightly, then use it in the recipe.

Method

1- Preheat the oven to 350°F (175°C). Spray an 8 x 4-inch loaf pan with nonstick spray and set aside.

2- Sift the dry ingredients — all-purpose flour, baking powder, baking soda, salt and cinnamon — into a large bowl and set aside.

3- Make homemade buttermilk: in a 1-cup measuring cup add 1 tablespoon white vinegar, then fill with milk and let rest 5–10 minutes until it curdles slightly. Alternatively, use 1 cup of store-bought buttermilk.

4- Using a stand mixer with the paddle attachment or a hand mixer, whisk together oil and powdered sugar until combined. Add vanilla extract and mix briefly.

5- Add the flour mixture and buttermilk to the wet mixture, alternating between them. I added the flour in three parts and the buttermilk in two parts, starting and ending with the flour. Mix just until combined — do not overmix. If the batter seems very thick, add 1 tablespoon water.

6- Fold in the chocolate chips gently with a spatula.

7- Pour the batter into the prepared loaf pan and bake at 350°F for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

8- Transfer the loaf to a wire rack and let it cool completely before slicing. Serve a slice with tea or coffee and enjoy.

Ingredients

• 1.5 cups all-purpose flour (195 g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup milk mixed with 1 tablespoon white vinegar (or 1 cup buttermilk)
• 1/3 cup oil (80 ml, canola or neutral oil)
• 3/4 cup powdered sugar (75 g), 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 (mix of semi-sweet and dark recommended)

Notes

You can add chopped nuts like walnuts or pecans for extra crunch. Adjust chocolate and sugar amounts to suit your taste.