Vegan Mini Chocolate Chip Loaf Cakes
Looking for an easy and portable sweet snack? These mini chocolate chip loaf cakes are soft and fluffy, flavored with vanilla, and loaded with dark chocolate chips! Plus, they require simple ingredients and can be ready in just about 30 minutes!
Ingredients
- 2 cups (240 g) all-purpose flour
- 2/3 cup (130 g) granulated sugar
- 1 and 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (240 ml) unsweetened plant-based milk
- 1/4 cup (60 ml) oil
- 1/4 cup (60 ml) melted vegan butter (not hot)
- 1 tbsp (15 ml) vanilla extract
- 1 tsp (5 ml) white vinegar
- 2/3 cup (105 g) dark chocolate chips (plus more for topping)
Instructions
- Preheat the oven to
350 °F (175°C) and grease an 8-cavity mini loaf pan with butter. Set aside. - Mix the dry ingredients. Add the flour, sugar, baking powder, baking soda, and salt to a mixing bowl. Whisk until well combined.
- Add the wet ingredients. Then, pour in the milk, oil, melted butter, vanilla extract, and vinegar. Whisk until the batter is smooth, and no lumps remain.
- Stir in the chocolate chips. Add the chocolate chips and mix with a wooden spoon or spatula until they are evenly incorporated.
- Pour into a pan. Fill each cavity halfway with the batter. Optional: At this point, you can dip a spatula in oil or melted butter, then draw a straight line, approximately 1/4 inch (6 mm) deep, lengthwise along the center of the batter in each cavity. This will allow your cakes to crack exactly in the middle.
- Top with more chocolate chips. For decoration, you can sprinkle more chocolate chips over the batter.
- Bake. Bake the loaf cakes for 20-22 minutes or until golden brown. Allow them to cool for at least 30 minutes before carefully removing them from the pan. The cakes will appear very soft right after baking, but will firm up a bit once completely cool.
- To store: Wrap each cake individually in plastic wrap and store them at room temperature for up to 5 days.
Notes
Grease your pan with butter. I've tested greasing the pan with oil and butter. While both work, I have noticed that greasing with butter is the superior option. Once the cakes are cool, you just have to lift them with a small wooden toothpick (don't use metal utensils or you will scratch your pan), and they come out super easily.
Let the butter cool. After melting the butter, let it sit for a few minutes. If it’s too hot when added to the batter, the baking powder will activate too early, making the cake denser.
Metal vs. silicone pan. If you have both options, I suggest using the metal pan. It results in more evenly golden brown cakes.
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