Vegan Mini Chocolate Chip Loaf Cakes Recipe

Introduction

These Vegan Mini Chocolate Chip Loaf Cakes are delightful little treats perfect for any occasion. Soft, moist, and studded with dark chocolate chips, they offer a deliciously plant-based alternative to traditional loaf cakes.

Ingredients

• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsweetened plant-based milk
• 1/4 cup oil
• 1/4 cup melted vegan butter (not hot)
• 1 tbsp vanilla extract
• 1 tsp white vinegar
• 2/3 cup dark chocolate chips (plus more for topping)

Instructions

1. Step 1: Preheat the oven to 350 °F (175°C) and grease an 8-cavity mini loaf pan with vegan butter. Set aside.
2. Step 2: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. Step 3: Add the plant-based milk, oil, melted vegan butter, vanilla extract, and white vinegar. Whisk until the batter is smooth and free of lumps.
4. Step 4: Gently fold in the dark chocolate chips using a wooden spoon or spatula until evenly distributed throughout the batter.
5. Step 5: Pour the batter into the prepared pan, filling each cavity halfway. Optionally, use an oiled spatula to draw a 1/4 inch (6 mm) deep line lengthwise down the center of the batter in each cavity to create a neat crack.
6. Step 6: Sprinkle additional chocolate chips over the top of each loaf for an attractive finish.
7. Step 7: Bake for 20-22 minutes, or until the loaves are golden brown. Let them cool in the pan for at least 30 minutes before carefully removing them.

Tips & Variations

• Use coconut oil instead of oil for a subtle coconut flavor.
• Swap dark chocolate chips for dairy-free white chocolate or chopped nuts for variety.
• Ensure your melted vegan butter is cool to prevent curdling the batter.
• If your mini loaf pan isn’t non-stick, line cavities with parchment paper for easy removal.

Storage

Wrap each mini loaf cake individually in plastic wrap and store at room temperature for up to 5 days. To refresh, warm gently in a microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these loaf cakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking, but the texture may vary slightly.

Can I use regular butter instead of vegan butter?

Absolutely, though this recipe is designed to be fully vegan. Using regular butter will change the recipe to a non-vegan version but can still yield delicious results.

Vegan Mini Chocolate Chip Loaf Cakes Recipe

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★★★★★

5 from 92 reviews

Delightfully moist and tender vegan mini chocolate chip loaf cakes made with plant-based ingredients, perfect for a sweet snack or dessert. These loaf cakes feature a soft crumb, studded with rich dark chocolate chips and topped with extra chocolate for an irresistible treat.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: 8 mini loaf cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 and 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1 cup unsweetened plant-based milk
• 1/4 cup oil
• 1/4 cup melted vegan butter (not hot)
• 1 tbsp vanilla extract
• 1 tsp white vinegar

Add-ins

• 2/3 cup dark chocolate chips (plus more for topping)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-cavity mini loaf pan with vegan butter to ensure the cakes won’t stick. Set aside while you prepare the batter.
2. Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk together thoroughly to evenly distribute the leavening agents and salt.
3. Add Wet Ingredients: Pour in the plant-based milk, oil, melted vegan butter, vanilla extract, and white vinegar into the dry ingredients. Whisk the mixture until you achieve a smooth, lump-free batter.
4. Incorporate Chocolate Chips: Fold in the dark chocolate chips gently using a wooden spoon or spatula, ensuring they are evenly dispersed throughout the batter.
5. Fill the Pan: Spoon the batter into each greased cavity of the mini loaf pan, filling them halfway. For a decorative touch, you can dip a spatula in oil or melted butter and draw a 1/4 inch deep lengthwise line down the center of each filled cavity to help the cakes crack neatly in the middle during baking.
6. Top with Chocolate Chips: Sprinkle additional dark chocolate chips over the surface of the batter in each mini loaf cavity for added chocolate goodness and visual appeal.
7. Bake: Place the pan in the oven and bake for 20-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Once baked, allow the mini loaf cakes to cool completely for at least 30 minutes as they will firm up after cooling.
8. Store Properly: After cooling, individually wrap each loaf cake in plastic wrap and store at room temperature. They remain fresh for up to 5 days, making them perfect for preparing ahead or enjoying throughout the week.

Notes

• Ensure the melted vegan butter is not hot to avoid curdling the batter.
• For best results, use dark chocolate chips that are dairy-free to keep the recipe fully vegan.
• The vinegar reacts with the baking soda to help the cakes rise and become fluffy.
• Allow the cakes to cool completely before removing from the pan to prevent them from breaking.
• These mini loaf cakes freeze well—wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Keywords: vegan chocolate chip loaf cake, mini loaf cakes, vegan dessert, plant-based chocolate cake, easy vegan baking