Chocolate Chip Loaf Cake

5 from 6 votes

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!

Prep Time20

Cook Time1 10

Rest Time20

Total Time1 50

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: Slices

Calories: 294kcal

Author: Lee

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

US Customary - Metric

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.

Video

Notes

Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk and vegan chocolate chips.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ cups plus 2 tablespoons of packed flour (294 grams plus 2 tablespoons), 1 cup of milk and ⅓ cup plus 2 teaspoons (not tablespoons) vegetable oil.

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, 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.

Nutrition