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 model of “wacky” cake years in the past with this yummy chocolate model. I’m pleased to report that this chocolate chip variation is simply as great.
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 through the Despair-era when loads of elements, like eggs and butter, have been rationed or unavailable. Ingenuous bakers discovered a approach to make scrumptious cake with primary, each day elements.
The ensuing cake is extremely fluffy and scrumptious!
Apart from the vinegar, the elements 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, cut back the oven temperature to 325 levels F and control 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 elements first or including them in with the moist elements. 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 could be properly plated and eaten with a fork – or the cooled cake squares could 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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Straightforward Chocolate Chip Snack Cake
- 1 ⅔ cups (237 g) all-purpose flour (see be aware for complete wheat)
- ¾ cup (159 g) evenly 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. Flippantly grease an 8X8-inch baking pan and put aside. For glass pans, cut 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 middle 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 evenly to the contact and a toothpick comes out clear or with a number of moist crumbs. Add further time, as wanted (may want a number of 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, enhance 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 received 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 complete wheat, including vanilla, and many others)
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