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  • Writer's pictureCharlotte Emily

Chocolate Chip Loaf Cake

Chocolate Chip Loaf Cake

Chocolate chips and cake... I think these two should always go together!

This vegan chocolate chip loaf cake is really easy, fun to make and easy to personalise to what you like. It can all be made in just one bowl and a jug, which is always good because that means less clearing up afterwards - my kind of baking.

The cake is soft and full of chocolate, with the airy and sweet buttercream on top. I topped mine with gingerbread for the Christmas kick, but you can use whatever you prefer... more chocolate chips is never a bad idea!

Preparation : 15 minutes

Baking Time : 50 – 55 minutes

Makes : 10 - 12 slices


– For the Loaf Cake –

• 165 ml plantbased milk

• 1 tsp apple cider vinegar

• 100 g caster sugar

• 50 g coconut sugar

• 165 ml olive oil

• 250 g plain flour sieved

• 40g of cocoa powder

• 2 tsp baking powder sieved

• 100g chocolate chips

– For the Buttercream –

• 60g Dairy-Free Butter

• 300g Icing Sugar

• 3 tbsp Diary-Free Milk (I used Oat)

• 1 tsp Vanilla Extract


– For the Loaf Cake –

  1. Preheat the oven to 180C fan and line an 8 inch loaf tin with parchment paper.

  2. In a bowl or jug, whisk together the milk and apple cider vinegar for the 'buttermilk' and leave it untouched whilst you make the rest of the mix (the aim is for it to curdle, as unpleasant as that sounds!)

  3. Using a stand mixer or handheld mixer, beat the oil and sugars together. Once combined, add the flour, cacao powder and baking powder, then gently mix it all together.

  4. Once mixed, pour in the 'buttermilk' and gently fold until the lumps of flour are gone and the mixture resembles a wet cake batter.

  5. Finally add in the chocolate chips and gently fold until they are evenly distributed.

  6. Spoon the mixture into the tin, and place in the oven for 50 – 55 minutes, after which a skewer should come out clean when inserted into the centre of the cake.

  7. Once baked, take the loaf out of the tin and place on a wire rack, leaving aside to cool completely, before starting to decorate.

– For the Buttercream –

  1. Cream the butter to soften it, then add the icing sugar, whisking until combined (I use a standing mixer on a high speed with a whisk attachment).

  2. Once creamed, add the dairy-free milk (half a tablespoon at a time), vanilla extract and continue to whisk until it's all combined and the buttercream starts to turn whiter.

  3. To decorate, spoon the buttercream onto the cake and spread it evenly across the top.

  4. To finish, I topped it with gingerbread (I have a recipe here), but you can decorate with whatever you want and enjoy!


• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

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