This straightforward chocolate chip snack cake takes simply minutes to throw collectively. It’s so fluffy and moist. Good 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 model 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.
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 may’t style it!)
Within the absence of eggs, the vinegar reacts with the baking soda to assist the cake rise.
This “wacky” cake methodology was born in the course of the Despair-era when loads of substances, like eggs and butter, have been rationed or unavailable. Ingenuous bakers discovered a strategy to make scrumptious cake with primary, day-after-day substances.
The ensuing cake is extremely fluffy and scrumptious!
Aside from the vinegar, the substances are tremendous simple:
- brown sugar
- baking soda + salt
- chocolate chips
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).
The chocolate chips naturally sink a bit on this cake. I examined the recipe by tossing the chocolate chips with the dry substances first or including them in with the moist substances. Both manner, 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 might be properly plated and eaten with a fork – or the cooled cake squares might 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!
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Simple Chocolate Chip Snack Cake
- 1 ⅔ cups (237 g) all-purpose flour (see be aware for entire wheat)
- ¾ cup (159 g) frivolously packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (236 g) room temperature water
- ⅓ 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. Evenly 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 effectively 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 frivolously to the contact and a toothpick comes out clear or with just a few moist crumbs. Add further time, as wanted (would possibly want just a few extra minutes if baking in a glass pan at 325 levels F).
Optionally available: mud the highest of the cake or particular person slices with powdered sugar. Serve heat or at room temperature.
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
Recipe Supply: despatched to me by a longtime reader, Teresa (she acquired it from this site – I tailored it to mannequin it extra after this favourite wacky cake recipe, reducing the sugar, rising the vinegar simply barely, adapting to entire wheat, including vanilla, and so forth)
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