This super simple chocolate chip loaf cake only needs 10 ingredients and no mixer required! It is a really moist and tender cake, studded with mini chocolate chips. Let’s get baking!
Tell me about this recipe!
- Flavor: this is a chocolatey, buttery cake – but guess what, there’s no butter in this cake! This cake is made with oil instead of butter, which means no hauling out the mixer to whip up some butter. I used mini chocolate chips in this recipe so you get lots of chocolate in each bite!
- Texture: this is a very tender and fine-crumbed loaf cake. Just like a pound cake it has a thicker crust on the top and sides.
- Ease: as you don’t need a mixer, this is an incredibly easy cake to make.
- Time: you’ll need to set aside a few hours to make this cake, as it needs an hour to bake and then you’ll need to let it cool before slicing it up.
- Yogurt: I use full-fat yogurt for this recipe. If you use a yogurt with less fat in it, it may cause the batter too be too loose and all of your chocolate chips will sink!
- Oil: use a neutral tasting oil in this recipe, like vegetable oil or rapeseed oil. This is what replaces the butter!
- Kosher Salt: I always use kosher salt in my recipes, but if you only have fine sea salt on hand, halve the amount needed. In this recipe, you would only need 1/4 tsp of fine sea salt.
Making the batter
Get your ingredients weighed out before starting. You’ll need to take out your eggs and yogurt about two hours before baking so they can come to room temperature. Grease and line your loaf pan.
Whisk together your sugar and eggs until it begins to foam and you can see small bubbles. Add in your yogurt, oil, vanilla and salt. Whisk until everything is combined.
Add in your flour, baking powder and baking soda. Fold in three quarters of your chocolate chips to the batter.
Pour the batter into your pan and then tap firmly on your counter – this removes any air bubbles! Sprinkle over the rest of your chocolate chips on top. Bake for one hour, a toothpick inserted should come out clean.
Frequently Asked Questions
This is always tricky with loaf cakes that have mix ins! This is a pretty thick batter, but some of the chocolate chips will fall to the bottom of the loaf. I toss my chocolate chips in a bit of flour before mixing them into the batter.
I use a pullman loaf pan, also known as a sandwich loaf pan. If you use a darker metal loaf pan then the sides will become much darker. The only pan I don’t recommend using is a silicone loaf pan – it won’t keep the loaf shape.
You’ll need to use a neutral oil – so it doesn’t have a strong taste or smell. I used vegetable oil but you could also use rapeseed oil.
You can use an equal amount of sour cream instead of yogurt. I do not recommend using milk or buttermilk as this will make the batter too loose.
Keep the loaf in an airtight container for up to 4 days.
Other Simple Cakes
Chocolate Chip Loaf Cake
- 9 x 5 loaf pan
- 200 grams granulated sugar
- 2 eggs room temperature
- 240 ml yogurt room temperature
- 60 ml neutral oil
- 1 ½ tsp vanilla extract
- ½ tsp kosher salt
- 160 grams all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- 170 grams mini chocolate chips
- Preheat your oven to 350°F/175°C. Butter and line your loaf pan.
- In a large bowl, whisk together the sugar and eggs until it begins to foam. Add the yogurt, oil, vanilla and salt. Whisk until completely smooth
- Add the baking powder, baking soda and flour to the bowl. Whisk until smooth. Fold in ¾ cup of your chocolate chips
- Pour into the pan and use a small offset spatula to create figure 8’s in the batter to remove air bubbles, then tap on your counter. Sprinkle the remaining chocolate chips on top
- Bake for 50-60 minutes, a toothpick should come out completely clean.