This Chocolate Chip Loaf Cake is a sweet light cake filled with mini chocolate chips. It's then topped with a delicious chocolate crumb and a heavy dusting of powdered sugar! It's perfect for breakfast, snack, tea time or dessert and easily made with a whisk and spatula! Best yet, it's gluten free, nut free, eggless and can easily be vegan!
This Chocolate Chip Loaf Cake was inspired by my love of Entenmann's Chocolate Chip Loaf when I was a kid! It was my favorite store bought dessert and let me tell you, this chocolate chip loaf is even better! Nothing beats homemade and not to mention, allergy friendly!
For more loaf recipes, try my Pumpkin Bread with Cream Cheese Frosting, my Chocolate Chip Banana Bread, my Double Chocolate Banana Bread or my Blueberry Lemon Loaf.
Reasons to Love This Chocolate Chip Loaf Cake
- Allergy Friendly- This loaf cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Super Light- This loaf cake is light and soft!
- Chocolate Chips- This cake is loaded with mini chocolate chips like in my Chocolate Chip Mug Cake!
- Crumb Topping- It is topped with buttery and delicious chocolate crumbs!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cornstarch and Water- This is an eggless loaf so this mixture helps bind everything together.
- Confectioners' Sugar- I use this instead of granulated sugar to make the cake even lighter!
- Mini Chocolate Chips- To make vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.and use them all the time like in my Chocolate Chip Cupcakes!
- Chocolate Crumbs- They're delicious and add a nice crunch!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Loaf Cake
- Use a gluten free flour that’s free from dairy.
- Make sure the brands of sugars you use are vegan.
- Only use vegan baking sticks instead of butter.
- Make sure to use a non-dairy milk.
- Only buy mini chocolate chips that are vegan and allergy friendly.
For Regular All Purpose Flour
- Use 1 ¾ cups plus 2 tablespoons of packed flour (294 grams plus 2 tablespoons).
- Only use 1 cup of milk.
- Use ⅓ cup plus 2 teaspoons (not tablespoons) vegetable oil.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Chip Loaf Cake
Here are the step by step instructions to make this choc chip loaf cake!
Step 1: Whisk the Dry Ingredients
In a large bowl, whisk together the gluten free flour, confectioners' sugar, baking powder, baking soda and salt until combined.
Step 2: Make the Cornstarch Water
In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Add the Other Liquid Ingredients
Into the cornstarch water, whisk in the milk, vegetable oil and vanilla until combined.
Step 4: Combine the Ingredients and Add in the Chocolate Chips
Slowly whisk the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
Use a spatula to fold in the mini chocolate chips into the batter until combined.
Step 5: Add Batter to Loaf Pan and Smooth
Add the batter into a parchment lined 9 x 5 loaf pan and smooth the top with a butter knife.
Step 6: Whisk the Crumb Ingredients
In a large bowl, whisk together the gluten free flour, cocoa powder and light brown sugar.
Step 7: Melt the Butter
Microwave the butter in 11 second increments until halfway melted. Whisk until fully melted; the residual heat will melt the rest.
Step 8: Form the Crumbs and Sprinkle over Batter
Pour the melted butter into the cocoa powder mixture and use a spatula to combine until large crumbs form.
Sprinkle the crumbs over the top of the batter; I use all of them.
Step 9: Bake and Cool
Bake the chocolate chip loaf in the center rack of the oven at 350 degrees Fahrenheit for 70 minutes or until the loaf is risen and springy when gently touched.
After removing from the oven, let the cake cool in the pan for about 20 minutes. Then remove from the pan using the parchment paper overhang and let cool completely on a wire cooling rack.
Step 10: Top With Powdered Sugar
Once the chocolate loaf cake has cooled completely, add a generous dusting of powdered sugar to the top.
Make sure the cake is cool otherwise the sugar will melt.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe make sure to use packed cups or please read the gram amount.
- Smoothing the Batter- When the batter is in the loaf pan, gently smooth the top with a butter knife prior to placing in the oven otherwise it will remain misshapen when baked.
- Leave a Parchment Overhang- When lining the loaf pan with parchment paper, make sure to leave about a one inch overhang on either side of the loaf pan. This way, when the cake has cooled a bit after coming out of the oven, you can just lift the entire loaf out using the parchment overhang. In addition, this prevents you from having to grease the loaf pan. I find that greasing the pan can make the cake soggy on the bottom.
Recipe FAQs
I use a 9 x 5 loaf pan.
If you’re using an 8.5 x 4.5 pan, only fill the pan ¾ of the way.
You can bake this cake the night before.
Once it cools, wrap it in aluminum foil and then place inside a zip top bag at room temperature.
Add the top layer of powdered sugar the day you plan on serving it.
Yes you can!
Instead of 1 cup of chips in the batter, you can do ¾ cup or ½ cup.
Storing: Cut the entire loaf into slices, wrap each slice in foil and store in a zip top bag at room temperature for up to 2 days.
If not eating all the extra slices within 2 days, take the slices wrapped in foil and in the zip top bag and freeze them.
Freezing: Cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the freezer for up to 30 days.
To defrost, leave out on the counter for 2 hours prior to eating or until the loaf is room temperature and soft. If desired, unwrap the slice and microwave for 5-10 seconds until warm. Be careful not to burn your mouth.
More Chocolate Chip Recipes You'll Love
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📖 Recipe
Chocolate Chip Loaf Cake
Ingredients
For the Loaf
- 1 ¾ cups plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 ¼ cups plus 1 tablespoon confectioners' sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 pinches kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 1 ⅓ cups milk
- ⅓ cup plus 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup mini chocolate chips
For the Crumb Topping
- 1 cup multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 2 tablespoons cocoa powder (I use 1 tablespoon dutch or natural unsweetened and 1 tablespoon dark)
- ½ cup light brown sugar , packed
- ½ cup unsalted butter or vegan baking stick, melted and cooled
- extra confectioners' sugar for dusting
Instructions
- Preheat the oven to 350 degrees. Line a 9 x 5 loaf pan with parchment paper leaving a one inch overhang on either side. Set aside.
- In a large bowl, whisk together the 1 ¾ cups plus 2 tablespoons gluten free flour, 1 ¼ cups plus 1 tablespoon confectioners' sugar, 2 teaspoons baking powder, ½ teaspoon baking soda and 2 pinches kosher salt until combined.
- In a large bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
- Into the cornstarch water, whisk in the 1 ⅓ cups milk, ⅓ cus plus 2 tablespoons vegetable oil and 1 teaspoon pure vanilla extract until combined.
- Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
- Use a spatula to fold 1 cup of mini chocolate chips into the batter until combined.
- Add the batter into a parchment lined 9 x 5 loaf pan and smooth the top with a butter knife.
- In a large bowl, whisk together the 1 cup of multipurpose gluten free flour, 2 tablespoons cocoa powder and ½ cup light brown sugar. Set aside.
- Microwave the ½ cup unsalted butter in 11 second increments until halfway melted. Whisk until fully melted; the residual heat will melt the rest.
- Pour the melted butter into the cocoa powder mixture and use a spatula to combine until large crumbs form. Sprinkle the crumbs over the top of the batter. I use them all.
- Bake in the center rack of the oven at 350 degrees Fahrenheit for 70 minutes until the loaf is risen and springy when gently touched.
- After removing from the oven, let the cake cool in the pan for about 20 minutes. Then remove from the pan using the parchment paper overhang and let cool completely on a wire cooling rack.
- Once the chocolate loaf cake has cooled completely, add a generous dusting of powdered sugar to the top.Make sure the cake is cool otherwise the sugar will melt.
Sophie says
I'm obsessed; the recipe is easy to make, requires very normal /easy to find ingredients, and it tastes amazing. I made the vegan version (with gluten) and it was gone after a few minutes on the table!
I would definitely recommend this recipe 🙂
Thanks for including alternatives and the metric system ♥️
Lee says
Thank you so much!!!! SO glad!!!
B says
Absolutely love this loaf. Thank you for this piece of deliciousness.
Lee says
Thank you dear!!!! SO kind!
Elaine says
Did your chips not sink because they were mini? Looking forward to try another great recipe
Elaine says
Did your chips not sink because they were mini? Recipe sounds amazing perfect weekend brunch with friends