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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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/vegan-mini-chocolate-chip-loaf-cakes-recipe/