Vanilla Chocolate Chip Cake

Name: Vanilla Chocolate Chip Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 3/4 cup milk; 1/2 tablespoon white vinegar; 1.5 cups multipurpose gluten free flour ((I use a gluten free multipurpose flour with xanthan gum already in it)); 1.5 teaspoons baking powder; 3/4 teaspoon kosher salt; 6 tablespoons unsalted butter (or vegan baking stick, room temperature); 1 cup granulated sugar; 2 rounded tablespoons cornstarch mixed with 3 tablespoons water; 1 1/2 teaspoons pure vanilla extract; 2.5 cups semi sweet chocolate chips

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This Vanilla Chocolate Chip Cake is soft, fluffy and oozing with chocolate! Although it looks like a giant cookie, this tastes like a chocolate chip muffin. It’s so delicious and so easy to make! Best of all, it’s gluten free, nut free, egg free and can easily be dairy free (vegan)!

A knife getting ready to carve into a golden brown Vanilla Chocolate Chip Cake.

This gorgeous Vanilla Chocolate Chip Cake is the perfect snack cake! As much as I adore layer cakes, sometimes my kids want a simple one layer cake that isn’t a process to make. It takes about 15 minutes to whip up and takes 60 minutes to bake but it’s so worth the wait! It doesn’t need any type of frosting, it’s sweet enough as it is but feel free to top with a little powdered sugar if you want!

For more simple cake recipes that require zero frosting, try my Irish Tea Cake, my Eggless Strawberry Cake, my Chocolate Olive Oil Cake and my Cinnamon Tea Cake!

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Reasons to Love This Vanilla Chocolate Chip Cake
Ingredient Notes
Substitutions and Variations
How to Make Vanilla Chocolate Chip Cake
Expert Baking Tips
Recipe FAQS
More Easy Cake Recipes You'll Love
📖 Recipe
Vanilla Chocolate Chip Cake

Reasons to Love This Vanilla Chocolate Chip Cake

Allergy Friendly- This simple cake recipe is gluten free, nut free, egg free and can easily be dairy free (vegan)!
Soft & Buttery- This cake is moist and soft even the next day!
Loaded with Chocolate- This easy cake is oozing with chocolate chips!
Super Simple- This cake is an easy one layer cake that requires zero frosting!

Ingredient Notes

Chocolate Chip Vanilla Cake ingredients: chocolate chips, white vinegar, gluten free flour, cornstarch water, kosher salt, butter, baking powder, milk, vanilla and granulated sugar.

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.
Butter/ Vegan Baking Stick- Only use room temperature. If using vegan butter, make sure it's on the cold side versus room temperature.
Granulated Sugar- We need 1 cup plus an additional tablespoon for sprinkling.
Cornstarch and Water- This is an eggless cake so this mixture helps bind everything together.
Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
White Vinegar- Mixed with the milk, it creates a homemade buttermilk. This gives the cake a light fluffy crumb!
Pure Vanilla Extract- Make sure you only use pure extract. A vanilla extract that isn't pure will give the muffins a chemical taste.
Chocolate Chips- To make vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations

How to Make this into a Vegan Cake

Use a gluten free flour that’s free from dairy.
Make sure the brand of sugar you use is vegan.
Make sure to use vegan baking sticks instead of butter.
Only use a non-dairy milk of choice.
Make sure the vanilla you use is gluten free and vegan.
Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.

Make this Recipe with All Purpose Flour

Use 1 ½ packed cups of regular flour (252 grams).
Only use ½ cup of milk.

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!

A warm slice of vanilla chocolate chip cake loaded with melted chocolate chips.

How to Make Vanilla Chocolate Chip Cake

Here are the step by step instructions to make this chocolate chip vanilla cake!

white and lumpy homemade buttermilk with a spoon.

Step 1: Make the Homemade Buttermilk

Measure out the milk and stir in the white vinegar. Let sit for 5-10 min then stir again. The milk will appear chunky; that’s normal.

Step 2: Whisk Together the Dry Ingredients

In a large bowl, whisk together all the gluten free flour, baking powder and salt.

Step 3: Make the Cornstarch Water

In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

Step 4: Cream the Butter and Sugar

In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar until soft and creamy. About 2-3 minutes.

Adding the wet ingredients to the creamed butter and sugar.

Step 5: Add in the Wet Ingredients

With the mixer on low speed, slowly beat in the cornstarch water mixture, the homemade buttermilk and the pure vanilla extract. The mixture will look chunky, that's normal.

Mixing the wet and dry ingredients with a spatula and adding chocolate chips.

Step 6: Add in the Dry Ingredients and Chocolate Chips

With the mixer on low speed, slowly add in the gluten free flour mixture a little at a time until just combined.

Then using a spatula, gently fold in 1 cup of the chocolate chips.

Vanilla batter dotted in chocolate chips.

Step 7: Scoop The Batter

Using the spatula, spread half the batter into the greased baking dish. Smooth with a butter knife.

Pour 1 cup of chocolate chips on top of the batter and then gently press down with your hands.

Spread the rest of the batter on top and smooth again using the butter knife.

Then sprinkle the remaining ½ cup of chocolate chips on top and gently press into the batter.

Fresh baked golden brown chocolate chip vanilla cake with slightly melted chocolate chips.

Step 8: Bake the Cake

Bake in the center rack of the oven for 60 minutes until the cake is a beautiful golden brown yet still soft and springy when gently touched.

Expert Baking Tips

Make The Homemade Buttermilk- Measure out the ¾ cup of the milk. Add in one ½ tablespoon of white vinegar and stir to combine. Let it sit for 5-10 minutes and then stir again. It will appear chunky and that’s normal.
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. Or read the gram measurement.
Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the pie dish, gently smooth the top with a butter knife prior to baking.
Bake Until Golden- When baked, this cake has a deep golden top. The first day the top will be crispy. By day two, the top will be very soft.

Recipe FAQS

Can I make this snack cake the day before?

Most gluten free baked goods are best made the same day, but you can make this cake the night before.

If making the night before, keep the cake in the pie dish, covered with aluminum foil at room temperature.

Do I have to use the homemade buttermilk or can I just use regular milk?

You can just use regular milk. The buttermilk makes the cake slightly lighter and more airy, but regular milk is just fine.

How is this cake different than a muffin?

Although the cake does taste similar to a chocolate chip muffin, the cake is a cake and not a muffin.

Typical muffins are made with oil, not butter and have less sugar. This makes them more dense.

Creaming the butter and sugar together typically creates a lighter crumb in cakes and cupcakes.

How do I store this Vanilla Chocolate Chip Cake?

Storing: Keep the cake in the pie dish and only remove slices as needed. Keeping it in the pie dish helps to keep it soft. Cover the top of the pie dish with aluminum foil and keep at room temperature for up to 2 days.

If desired, warm each slice in the microwave for 5-10 seconds prior to eating. Be careful not to burn your mouth.

I do not recommend freezing this cake.