Simple & Scrumptious: The Best Vegan Chocolate Chip Vanilla Cake Recipe (Soft, Moist, Dairy-Free)

Indulge in this effortlessly delicious vegan chocolate chip vanilla cake – a truly soft, wonderfully moist, and perfectly tender plant-based treat. Bursting with sweet vanilla flavor and generously studded with rich chocolate chips, this cake is an absolute delight for any occasion.

Whether you’re looking for a delightful afternoon snack, a crowd-pleasing dessert for parties, or a comforting accompaniment to your favorite vegan ice cream or custard, this versatile cake is guaranteed to satisfy every craving. Its inviting aroma and irresistible texture make it a staple in any vegan baker’s repertoire.

This vegan chocolate chip vanilla cake truly embodies the essence of simple yet decadent baking. It’s a beautifully straightforward cake that excels as an everyday snack, yet possesses enough luxurious flavor and delightful texture to shine as the star of a party, birthday celebration, or any special gathering. Its charm lies in its perfect balance of classic vanilla essence and pockets of melted chocolate, all wrapped in a light, buttery crumb.

The foundation of this exquisite dessert is a melt-in-your-mouth tender vegan vanilla sponge, generously infused with an abundance of dairy-free chocolate chips. Each bite offers a harmonious blend of creamy vanilla and rich chocolate, creating an experience that is both comforting and exciting. This cake is not only incredibly moist and undeniably delicious, but it’s also remarkably easy to prepare. It’s the kind of reliable recipe that consistently yields satisfying results and is sure to be a hit with everyone, regardless of their dietary preferences.

What Do I Need To Make This Delicious Vegan Chocolate Chip Vanilla Cake?

Crafting the perfect vegan cake relies on a thoughtful selection of plant-based ingredients that work in harmony to replicate the texture and flavor of traditional baking. Here’s a detailed look at what you’ll need to create this amazing chocolate chip vanilla cake:

Plant Milk: Any variety of unsweetened plant milk will work, but for the best results, I highly recommend unsweetened soy milk. Soy milk has a higher protein content compared to other plant milks, which contributes to a stronger, more stable crumb structure and a richer flavor in your baked goods. Make sure it’s plain and unsweetened to avoid altering the cake’s flavor profile.

Non-Dairy Yogurt: This is a superstar ingredient in vegan baking! Plant-based yogurt acts as an excellent egg replacer, providing both moisture and a subtle tang that enhances the overall flavor of the cake. Both unsweetened soy and coconut yogurts are fantastic choices. I personally love using Coconut Collaborative for its creamy texture and neutral flavor. If you’re looking for alternatives, Oatly creme fraiche could work due to its similar consistency and richness, and unsweetened applesauce might also be a viable option, though the texture of the cake may vary slightly with applesauce as it provides less fat. I haven’t extensively tested other substitutes, so sticking to soy or coconut yogurt is recommended for optimal results.

Vegan Butter and Oil: This recipe utilizes the best of both worlds by combining vegan butter and a neutral oil. Vegan block butter provides that classic buttery flavor and richness that is often missed in fully oil-based cakes, while the oil ensures the cake remains incredibly moist and tender. For butter, always opt for a firm vegan block butter (like Naturli Vegan Block or Flora Plant block) rather than the spreadable kind in a tub, as block butter has a higher fat content and performs better in baking. For the oil, sunflower oil is my go-to due to its neutral flavor, but any other neutral-flavored oil such as rapeseed (canola) oil or vegetable oil will work equally well.

Vinegar: This ingredient is crucial for activating the bicarbonate of soda (baking soda) and creating the necessary lift and aeration for a light, fluffy cake. The acidity of the vinegar reacts with the alkalinity of the baking soda, producing carbon dioxide bubbles that help the cake rise. Apple cider vinegar or white wine vinegar are both excellent choices. If you don’t have either, fresh lemon juice can be used as a direct substitute, as it provides similar acidity.

Plain Flour (All-Purpose Flour): Standard plain or all-purpose flour is what you need for this recipe. It creates the perfect balance of structure and tenderness. I strongly advise against swapping it for wholemeal flour, as wholemeal flour has a higher fiber content and will result in a much denser, heavier cake. While I haven’t personally tested a gluten-free version, I anticipate that a good quality gluten-free flour blend, combined with an additional ¼ teaspoon of xanthan gum (if not already included in your blend), should yield an acceptable result.

Cornflour (Cornstarch): A small amount of cornflour, also known as cornstarch, is added to the dry ingredients to tenderize the cake further and give it a beautifully light and delicate crumb. If you don’t have cornflour on hand, you can simply substitute it with an equal amount of plain flour, though the cake might be slightly less tender.

Caster Sugar: Caster sugar (also known as superfine sugar) dissolves quickly and evenly, contributing to a smooth batter and a consistent texture. Granulated sugar can be used as a direct substitute if caster sugar isn’t available. However, avoid using brown sugar, coconut sugar, artificial sweeteners, or liquid sugars (like maple syrup or agave), as these alternatives have different moisture levels and chemical properties that can significantly alter the texture, color, and density of the cake.

Baking Powder and Bicarbonate of Soda (Baking Soda): For optimal rise and a perfectly light, airy texture, this recipe calls for both baking powder and bicarbonate of soda. Baking powder acts as a double-acting leavening agent, providing lift during mixing and again in the oven. Bicarbonate of soda, activated by the acid from the vinegar and yogurt, provides an immediate rise. Do not substitute one for the other or omit either, as they play distinct roles and are essential for the cake’s structure and height.

Salt: A small amount of salt is crucial for balancing and enhancing the sweet flavors of the cake. It doesn’t make the cake salty, but rather rounds out the vanilla and chocolate, making them taste more vibrant and complex.

Vanilla Extract: High-quality vanilla extract is paramount for achieving a truly rich and aromatic vanilla flavor. Pure vanilla extract is always preferred over vanilla essence, which can taste artificial. For an even more intense vanilla experience, you can opt for vanilla bean paste, which also adds beautiful specks of vanilla bean to the cake.

Chocolate Chips: I typically use dark chocolate chips for their intense flavor, which complements the sweet vanilla beautifully. It’s essential to double-check the label to ensure that your chosen chocolate chips are genuinely vegan-friendly, as many brands contain dairy. Alternatively, you can use a bar of good quality dark chocolate, roughly chopped into smaller pieces, for a more rustic and varied chocolate distribution.

How To Make This Easy Vegan Chocolate Chip Vanilla Cake:

(Full measurements and detailed instructions can be found in the comprehensive recipe card at the bottom of this page. This section provides a helpful overview with visual aids.)

Before you begin, ensure your oven is preheated and your baking tin is greased and lined. This preparation step is crucial for a smooth baking process.

Start by sifting together all the dry ingredients: plain flour, cornflour, baking powder, bicarbonate of soda, and salt. Sifting helps to aerate the flour and ensures that all the leavening agents are evenly distributed, preventing lumps and promoting a consistent rise. Set this bowl aside.

In a separate large jug or bowl, combine the wet ingredients. Whisk together the non-dairy milk, non-dairy yogurt, melted vegan butter, oil, sugar, vinegar, and vanilla extract. Whisk vigorously until all these components are thoroughly combined and the sugar has largely dissolved. This ensures a homogeneous wet mixture that will integrate smoothly with the dry ingredients.

Next, prepare your chocolate chips. In a small bowl, toss the chocolate chips with a tablespoon of plain flour until they are lightly but completely coated. This simple trick prevents the chocolate chips from sinking to the bottom of the cake during baking, ensuring an even distribution throughout your delicious treat.

Now, it’s time to combine the mixtures. Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or spatula, gently mix until just combined. It’s crucial not to over-mix the batter; stop as soon as no dry lumps of flour are visible. Over-mixing develops gluten too much, which can lead to a tough, rubbery cake. Finally, gently fold in the flour-coated chocolate chips until they are evenly distributed throughout the batter.

Pour the prepared batter evenly into your greased and lined 23cm/9in square cake tin. Use a spatula to spread it level, ensuring an even bake. For an extra visual appeal and a boost of chocolate, feel free to scatter a few more chocolate chips over the top of the batter before baking.

Bake the cake for approximately 30 minutes. To test for doneness, insert a skewer or toothpick into the center of the cake (making sure to avoid a chocolate chip). If it comes out clean, your cake is perfectly baked. Allow the cake to cool in the tin for about 20 minutes before carefully transferring it to a wire rack to cool completely. This cooling process in the tin helps the cake firm up and prevents it from breaking.

Expert Tips for a Perfect Vegan Chocolate Chip Vanilla Cake:

Achieving a consistently perfect cake every time is all about precision and understanding a few key baking principles:

• Measure with Accuracy: As with all baking recipes, I wholeheartedly recommend using metric measurements with a digital scale rather than cup conversions. Cups are a notoriously inaccurate measuring system, leading to inconsistent results. A digital scale ensures precise ingredient ratios, giving you far better and more reliable outcomes. Plus, it’s often quicker and less messy!
• Follow the Recipe Closely: For the best results, it’s always advisable to follow the recipe exactly as written. Vegan baking relies on specific ingredient interactions, and altering quantities or substituting ingredients without careful consideration can significantly impact the cake’s texture and overall success.
• Avoid Over-mixing: This is one of the most common pitfalls in cake baking. Once the wet and dry ingredients are combined, mix only until no streaks of dry flour remain. Over-mixing develops the gluten in the flour too much, resulting in a dense, tough, and rubbery cake. A gentle hand-whisk is usually sufficient.
• Thoroughly Mix Separate Components: Before combining the wet and dry ingredients, ensure each mixture is extremely well-mixed in its respective bowl. This is especially important for the wet ingredients to ensure the sugar is dissolved and all liquid components are emulsified, leading to a smooth final batter without needing excessive mixing later.
• Cooling is Key: Allow the cake to cool in the tin for the specified time before attempting to remove it. This allows the cake to firm up and prevents it from crumbling. Transferring it to a wire rack to cool completely is also important; cutting a warm cake can result in a gummy texture.
• Check Oven Temperature: Ovens can vary wildly in temperature. If you find your cakes consistently bake differently from recipe timings, consider investing in an oven thermometer to ensure your oven is heating accurately.

Delicious Variations & Serving Suggestions:

While this chocolate chip vanilla cake is perfect as is, it also serves as a fantastic canvas for various additions and serving styles:

• Toppings: For an even more decadent treat, drizzle cooled slices with a rich vegan chocolate ganache, a simple vanilla glaze, or a dusting of powdered sugar.
• Nutty Additions: Fold in a handful of chopped walnuts, pecans, or almonds along with the chocolate chips for added crunch and flavor.
• Flavor Boost: Experiment with different extracts. A hint of almond extract or orange zest can beautifully complement the vanilla and chocolate.
• Cupcakes: This batter can easily be adapted into cupcakes! Simply divide the batter into a lined muffin tin and reduce the baking time to approximately 18-25 minutes, or until a skewer comes out clean.
• Serve Warm: While delicious cooled, serving a slightly warm slice with a scoop of vegan vanilla ice cream or a generous dollop of vegan whipped cream is pure bliss.

Can I Make A Loaf Cake Instead?

I specifically developed and tested this cake recipe to be baked in a square tin, and unfortunately, when baked as a loaf, the texture turned out to be quite a bit denser. This is due to the different surface area and depth of loaf tins compared to square tins, which affects how heat penetrates the batter and how the cake rises. Therefore, I do not recommend using a loaf tin for this particular recipe to ensure you get the light and moist texture intended. It is always best practice to use the type and size of tin specified in a recipe whenever possible, as using a different tin can significantly alter the outcome, or even cause your cake to fail completely.

Can I Freeze It?

Absolutely! This vegan chocolate chip vanilla cake freezes exceptionally well, making it perfect for meal prepping desserts or saving leftovers. You can freeze it either as a whole cake (once completely cooled) or in individual slices. To freeze, ensure the cake is entirely cold. Wrap it tightly in a double layer of plastic wrap, followed by a layer of aluminum foil, or place it in an airtight freezer-safe container to prevent freezer burn. It will keep well in the freezer for up to three months. When you’re ready to enjoy it, simply allow it to defrost at room temperature for a few hours before serving.

More Delicious Vegan Snacking Cake Recipes:

• Chocolate, Pear and Hazelnut Cake
• Vegan Malt Loaf
• Simple Wholemeal Apple Cake
• Vegan Pumpkin Bundt Cake
• Vegan Orange Loaf Cake
• Vegan Earl Grey Tea Loaf
• Easy Vegan Banana Bread
• Vegan Apple Cake

If you tried this recipe, please let me know how it went! Rate it, leave a comment below, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess. Your feedback is greatly appreciated!

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