Eggless Vanilla Chocolate Chip Cake

Name: Eggless Vanilla Chocolate Chip Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Indian, Asian, Chinese, European, Middle Eastern
Ingredients: 100 grams room temperature butter; 200 grams condensed milk; 200 grams plain flour; 1 teaspoon baking powder; ½ teaspoon baking soda; 2 tablespoons powdered sugar; ½ cup yoghurt; 1 teaspoon vanilla essence; ¼ cup milk; 1 cup chopped dark chocolate chunks

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Eggless Vanilla Chocolate Chip Cake

Eggless Vanilla Chocolate Chip Cake is a simple, delicious and no fuss cake. It is a fool proof recipe that tastes super luxe and lifts your spirits right up! Studded with chocolate chips, this Eggless Vanilla Chocolate Chip Cake ticks all the boxes for the perfect cake!!

This cake is soft, light, incredibly moist and ready in an hour. It is an excellent accompaniment to evening tea but also could be served as a dessert with a dollop of ice cream.

The best thing about the cake is that you can save it for when the mood for something sweet or something chocolaty strikes. Saying that at my home, once baked, this cake is gone in a matter of minutes as it is simply impossible to resist. This is a ‘snacking cake’ as it is simple, delicious and no embellishments.

Other simple, delicious and effortless cake recipes you might like are Eggless Date and Walnut Cake, Thandai Mawa Cake, Eggless Rose and Pistachio Cake, Aebleskiver/Danish Pancake Balls, Eggless Whole Wheat Jaggery Cake, Eggless Chocolate Bundt Cake and Eggless Chocolate Toscatarta Cake.

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Ingredients

100 grams room temperature butter
200 grams condensed milk
200 grams plain flour
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons powdered sugar
½ cup yoghurt
1 teaspoon vanilla essence
¼ cup milk
1 cup chopped dark chocolate chunks

Directions

Step-1

In a mixing bowl, add the melted butter and condensed milk.

Sift the plain flour 2-3 times to incorporate air in the flour. Add the sifted flour to the butter and condensed milk mixture.

Step-2

Next add baking powder, baking soda, powdered sugar, yoghurt, vanilla essence and milk. Whisk it until it forms a smooth and fluffy batter.

Step-3

Add ½ cup dark chocolate chunks in the batter and gently fold to mix the chocolate in the batter. Please remember to not overmix at this stage.

Step-4

Preheat the oven to 180C/fan160C/gas 4.

Grease an 8” inches round cake tin lightly using butter or spray it with non-stick cooking spray. Line it with parchment paper. Grease the parchment paper again.

Pour the batter in the pan with the spatula and sprinkle dark chocolate over the top of the cake. Smooth the top by gently tapping the tin. Bake the cake for about 35 minutes or until the cake turns golden in colour.

Check if the cake is ready by inserting a toothpick, skewer, or fork in the center and if it comes out clean, then it is ready.

Let the cake cool completely in the pan on a cooling rack before cutting.

Cake is ready to be served!

Tips & Variations

It is important to sift the flour 2-3 times to ensure there are no lumps of flour and also to incorporate air.
You can substitute castor sugar with brown sugar or powdered sugar.
Always start with room temperature ingredients, prepare your cake pan and also put your oven to pre-heating.
Adding butter at room temperature or melted butter helps to make cake softer and spongier.
You can also add some nuts like almonds, walnuts, pecan nuts for crunch.
If the cake rose well in the oven but sunk upon cooling that means the centre of the cake was uncooked. That might be because the oven temperature was off. I always preheat the oven before baking and also use light coloured aluminium baking pans. If you are using dark coloured or glass baking pans, then at times it can impact on the baking. Dark coloured pans tend to absorb more heat and hence the sides bakes faster than the centre. Whereas glass pans heat up slowly but retains the heat for longer and hence bakes unevenly.
Always use a skewer to test your cake for doneness. It should come out clean.
Do not open the oven while the cake is baking.
Sometimes during baking the chocolate chips sink to the bottom due to the weight. As the cake batter is light and tends to rise up during the baking the weight of the chocolate chips pulls itself down and get settled to the base. So, always chop the chocolate chips while adding to reduce the weight and at times I also coat the chocolate with dry flour as that also ensures that they do not settle to the bottom.
Grease the pan and parchment paper before baking as that will ensure that the cake doesn’t stick to the pan and can be easily de-moulded once baked.
I have used dark chocolate in the recipe, but white chocolate or milk chocolate works well too.