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! 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!
If you're looking 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 Loaf
- Allergy Friendly- This loaf cake is gluten free, nut free, egg free and can easily be dairy free (vegan).
- Light- This loaf cake is light and soft!
- Chocolate- It is loaded with mini chocolate chips like in our Chocolate Chip Mug Cake!
- Crumb Topping- It is topped with a 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 one because it’s nut safe but it does contain dairy.
- 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!
- Chocolate Chips- Make sure to use only allergy friendly!
- 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 Vegan
- Use a gluten free flour that’s free from dairy.
- 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 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 loaf!
Step 1: Whisk the Dry Ingredients
In a large bowl, combine the gluten free flour, confectioners' sugar, baking powder, baking soda and salt. Whisk to combine.
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, add the milk of choice, vegetable oil and vanilla; whisk to combine.
Step 4: Combine the Ingredients
Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
Step 5: Add in the Chocolate Chips
Use a spatula to fold 1 cup of mini chocolate chips into the batter until combined.
Step 6: Smooth the Batter
Add the batter into a parchment lined 9 x 5 loaf pan and smooth the top with a butter knife.
Step 7: Make the Crumbs
Melt the butter. Set aside.
In a large bowl, whisk together the 1 cup of flour, cocoa powder and light brown sugar.
Pour the melted butter into the mixture and use a spatula to combine until large crumbs form.
Sprinkle the crumbs over the top of the batter. I use them all.
Step 7: Bake
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.
Step 8: Cool
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 9: 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
- Smoothing the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When the batter is in the loaf pan, gently smooth the top with a butter knife prior to placing in the oven.
- 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.
Most gluten free baked goods are best made the same day, but you can make this loaf 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.
Yes. I use a 1 to 1 gluten free flour so ideally you can. Sadly I cannot test the recipe due to celiac disease, but:
- 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
Storing and Freezing
Storing
Since gluten free and eggless baked goods are best the first day, we want to try to keep this chocolate chip loaf cake as fresh as possible.
Once the loaf is cut into, it’s best to cut the entire thing into slices, wrap each slice in foil and store in a zip top bag at room temperature.
This is if you will be eating all the slices in the next 2 days.
When ready to eat, unwrap the slice and microwave for 5-10 seconds until warm. Be careful not to burn your mouth.
Freezing
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.
You can keep the slices frozen for up to 30 days.
When ready to eat, leave them 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.
Other Chocolate Chip Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Chocolate Chip Loaf Cake
Ingredients
For the Loaf
- 1 ¾ cups plus 2 tablespoons gluten free 1:1 flour (I use a 1:1 gf flour with xanthan gum)
- 1 ¼ cups plus 1 tablespoon confectioners' sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 pinches kosher salt
- 2 heaping 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 gluten free 1:1 flour
- 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, combine the gluten free flour, confectioners' sugar, baking powder, baking soda and salt. Whisk to combine.
- 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.
- Into the cornstarch water, add the milk of choice, vegetable oil and vanilla; whisk to combine.
- 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.
- Make the crumb topping: Melt the butter. Set aside.In a large bowl, whisk together the 1 cup of flour, cocoa powder and light brown sugar.Pour the melted butter into the 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.
Video
Notes
Storing
Once the loaf is cut into, it’s best to cut the entire thing into slices, wrap each slice in foil and store in a zip top bag at room temperature. This is if eating all the slices in the next two days. When ready to eat, unwrap the slice and microwave for 5-10 seconds until warm. Be careful not to burn your mouth.Freezing
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. You can keep the slices frozen for up to 30 days. When ready to eat, leave them 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.For Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure to use vegan baking sticks instead of butter.
- Only use a non dairy milk
- Buy only vegan/allergy friendly mini chocolate chips.
For Regular AP 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
Elaine
Did your chips not sink because they were mini? Recipe sounds amazing perfect weekend brunch with friends
Elaine
Did your chips not sink because they were mini? Looking forward to try another great recipe
B
Absolutely love this loaf. Thank you for this piece of deliciousness.
Lee
Thank you dear!!!! SO kind!
Sophie
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
Thank you so much!!!! SO glad!!!