September 28, 2023


Healthy Always

Straightforward Chocolate Chip Snack Cake

4 min read

This straightforward chocolate chip snack cake takes simply minutes to throw collectively. It’s so fluffy and moist. Excellent for a fast dessert or enjoyable snack!

You’d by no means know this tasty little cake is egg- and butter-free! I used to be first launched to this fashion of “wacky” cake years in the past with this yummy chocolate model. I’m completely satisfied to report that this chocolate chip variation is simply as fantastic.

Dusting top of square piece of cake with powdered sugar.

Chocolate Chip Snack Cake Batter

This recipe is exclusive in that the recipe does not embody eggs. However it does embody vinegar. (Don’t fear, you possibly can’t style it!)

Within the absence of eggs, the vinegar reacts with the baking soda to assist the cake rise.

This “wacky” cake technique was born throughout the Melancholy-era when numerous components, like eggs and butter, have been rationed or unavailable. Ingenuous bakers found out a strategy to make scrumptious cake with fundamental, daily components.

The ensuing cake is extremely fluffy and scrumptious!

Aside from the vinegar, the components are tremendous easy:

  • flour
  • brown sugar
  • baking soda + salt
  • water
  • oil
  • chocolate chips
Mixing batter for chocolate chip snack cake with oil, water, flour, vinegar, chocolate chips and a finished photo of the baked cake.

Particulars on Baking Pan

This cake bakes in an 8×8-inch baking pan. An aluminum or glass baking pan can be utilized.

If utilizing a glass pan, scale back the oven temperature to 325 levels F and keep watch over the time, including a couple of minutes, if wanted.

If you wish to make the cake in a 9X13-inch pan, I’d recommend doubling the recipe (or 1 1/2-ing the recipe for a barely thinner 9X13-inch cake).

Glass square pan with baked chocolate chip cake with a few slices removed.

The chocolate chips naturally sink a bit on this cake. I examined the recipe by tossing the chocolate chips with the dry components first or including them in with the moist components. Both approach, these sneaky chips are inclined to gravitate to the underside of the cake.

No worries right here! Our love for this snack cake goes past the place the chocolate chips land. It’s such a yummy cake!

Slices of this chocolate chip snack cake will be properly plated and eaten with a fork – or the cooled cake squares will be eaten proper out of hand. It’s particularly good served with a chilly glass of milk.

Homey and easy, this tasty cake is a keeper!

Bite of chocolate chip cake on fork.

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Half eaten square of chocolate chip cake dusted with powdered sugar on white plate.

Straightforward Chocolate Chip Snack Cake

  • 1 ⅔ cups (237 g) all-purpose flour (see observe for entire wheat)
  • ¾ cup (159 g) calmly packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (236 g) room temperature water
  • cup (65 g) neutral-flavored oil, like canola, vegetable or grapeseed
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • ½ cup (85 g) semisweet chocolate chips (or mini chocolate chips)
  • Powdered sugar, for dusting
  • Preheat oven to 350 levels F. Flippantly grease an 8X8-inch baking pan and put aside. For glass pans, scale back the oven temperature to 325 levels F.

  • Whisk flour, brown sugar, baking soda and salt collectively in a medium bowl.

  • Make a properly within the heart and add the water, oil, vinegar, vanilla extract and chocolate chips. Stir till simply mixed and no dry streaks stay.

  • Pour the batter within the ready pan and unfold evenly. Bake for 30-35 minutes till the highest springs again calmly to the contact and a toothpick comes out clear or with a number of moist crumbs. Add further time, as wanted (would possibly want a number of extra minutes if baking in a glass pan at 325 levels F).

  • Elective: mud the highest of the cake or particular person slices with powdered sugar. Serve heat or at room temperature.

Complete Wheat Flour: this snack cake works properly subbing in half entire wheat flour for the all-purpose flour. I like to recommend utilizing a white number of entire wheat – like arduous or tender white wheat, einkhorn, or kamut. The consequence might be lighter and fluffier than utilizing a stronger number of wheat, like arduous purple wheat.
Sugar: for a barely sweeter cake, improve the sugar to 1 cup.

Serving: 1 serving, Energy: 309kcal, Carbohydrates: 47g, Protein: 3g, Fats: 12g, Saturated Fats: 3g, Ldl cholesterol: 1mg, Sodium: 260mg, Fiber: 1g, Sugar: 27g

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Recipe Supply: despatched to me by a longtime reader, Teresa (she obtained it from this site – I tailored it to mannequin it extra after this favourite wacky cake recipe, lowering the sugar, growing the vinegar simply barely, adapting to entire wheat, including vanilla, and so on)

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