Soft and fluffy, this super delicious Vanilla Chocolate Chip Cake is 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)!
As much as I adore layer cakes, sometimes my kids want a cake that isn’t a process to make.
This gorgeous Vanilla Chocolate Chip Cake only 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 with that amazing chocolate middle layer and it’s perfect to eat any time of the day!
If you guys can’t tell, I have an insane sweet tooth.
I know I know it’s quite shocking. I’m sure you never would have guessed!
I heard if you eat sweets in the morning, you’re less likely to crave them all day long.
I’m sure that’s probably bologna but I do love sweets for breakfast and this cake is a perfect breakfast.
Ok yes. It’s called a snack cake. My daughter was eating it for an after school snack and for dessert so yes it’s absolutely perfect for any time of the day.
The other thing is, it’s not super heavy, so one piece won’t fill you up and spoil your next meal.
Unless you’re like me. And can’t stop at just one slice.
I always pretend I’m having one and then keep going back and cutting small slices off.
I’d be better off just cutting myself one large slice!
At any rate it’s super delish and a must try!
Tips for Making This Cake
- Mix the dry ingredients- In a large bowl, use a whisk to combine them.
- Beat together the wet ingredients- In a large bowl of an electric mixer fitted with the paddle attachment, or using a hand held mixer, beat the softened butter or vegan baking stick and the granulated sugar until smooth and creamy. About 2 minutes. With the mixer on low speed, beat in the cornstarch water mixture and maple syrup until combined. Pour in the milk of choice and beat to combine. It will look chunky and that’s normal.
- Beat in the gf flour mixture- Do this a little at a time and slowly until just combined.
- Fold in 1 cup chocolate chips- Using a spatula, fold them into the batter.
- Add half the batter to the cake pan- Smooth the top and then pour 1 cup of chocolate chips on top of the batter so that it is completely covered. Gently press down with your hands to make sure the chips are slightly stuck.
- Add the other half of batter- On top of the layer of chocolate chips and once again smooth with a butter knife. Sprinkle an additional cup on top and once again gently press the chips down into the batter.
- Bake and cool in the pan- Once it comes out of the oven, don’t try to remove the cake from the pan. I actually use a deeper pie dish to make this cake and I leave it in there.
Can this cake be vegan?
Yes! Absolutely! Follow these tips to ensure the cake is vegan:
- Only use vegan gf flour- Some brands contain milk powder. Make sure to read the label.
- Use vegan baking sticks- Swap out the butter for vegan baking sticks.
- Pick a non dairy milk- Use a non dairy milk of choice to make this vegan.
- Buy vegan/gf chocolate chips- Only use allergy safe chocolate chips. I would always use these when my daughter was allergic to milk. Luckily, I can find them at my local grocery store.
I can’t say enough good things about this Vanilla Chocolate Chip Cake!
As usual with gluten free food, it is always amazing the first day but this cake is still soft the second day…IF you have any left!
No one will ever know it’s gluten free, nut free and egg free! Enjoy!
Vanilla Chocolate Chip Cake
- 6 tablespoons unsalted butter or vegan baking stick softened
- 1 cup granulated sugar
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- ¾ cup milk of choice
- 1 teaspoon maple syrup
- 1.5 cups gluten free flour
- 1.5 teaspoons baking powder
- ½ teaspoon salt
- 2.5 cups semi sweet chocolate chips
- Preheat the oven to 325 degrees Fahrenheit and grease a 9 inch baking dish with butter or vegan baking stick. Set aside.
- In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
- In a small bowl, using a spoon, mix together the cornstarch and the water until it is thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, or using a hand held mixer, beat the softened butter or vegan baking stick and the granulated sugar until smooth and creamy. About 2 minutes.
- With the mixer on low speed, beat in the cornstarch water mixture and maple syrup until combined.
- Pour in the milk of choice and beat to combine. It will look chunky and that’s normal.
- Slowly add in the flour mixture until just combined. You might see little chunks of butter and that’s ok because when it bakes they will melt and be oh so delicious.
- Using a spatula, fold in 1 cup of the chocolate chips.
- 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 gently press down with your hands.
- Spread the rest of the batter on top and smooth again using the butter knife.
- Sprinkle the remaining ½ cup of chocolate chips on top and gently press into the batter.
- 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.
- Take out of the oven and keep the cake in the baking dish. Wait at least until the dish cools before serving or you may burn your hand and the cake may fall apart.
- For extras, cover the top with foil and leave at room temperature.
This recipe was adapted from Martha Stewart's Strawberry Cake.