This simple 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. Nevertheless 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 throughout the Melancholy-era when loads of substances, like eggs and butter, have been rationed or unavailable. Ingenuous bakers discovered a strategy to make scrumptious cake with fundamental, daily substances.

The ensuing cake is extremely fluffy and scrumptious!

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 counsel 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 method, 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 may be properly plated and eaten with a fork – or the cooled cake squares may 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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Easy Chocolate Chip Snack Cake

Yield: 9 servings

Prep Time: 15 minutes minutes

Cook dinner Time: 35 minutes minutes

Complete Time: 50 minutes minutes

• 1 ⅔ cups (237 g) all-purpose flour (see be aware for complete 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 nicely 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 a number of moist crumbs. Add extra 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.

Complete Wheat Flour: this snack cake works nicely subbing in half complete wheat flour for the all-purpose flour. I like to recommend utilizing a white number of complete wheat – like arduous or tender white wheat, einkhorn, or kamut. The consequence can be lighter and fluffier than utilizing a stronger number of wheat, like arduous crimson wheat.
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

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Recipe Supply: despatched to me by a longtime reader, Teresa (she acquired it from this website – I tailored it to mannequin it extra after this favourite wacky cake recipe, reducing the sugar, rising the vinegar simply barely, adapting to complete wheat, including vanilla, and many others)