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!
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
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