Vanilla Chocolate Chip Cake

5 from 2 votes

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)!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: Slices

Calories: 477kcal

Author: Lee

Ingredients

¾ cup milk
½ 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
¾ 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 ½ teaspoons pure vanilla extract
2.5 cups semi sweet chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 325 degrees Fahrenheit and grease an 8 inch pie dish with butter or vegan baking stick. Set aside.
Measure out ¾ cup milk. Pour the ½ tablespoon of white vinegar into the measuring cup with the milk and stir.
Let sit for 5-10 min and stir again. It will appear chunky and that’s normal.
In a large bowl, whisk together the 1 ½ cups gluten free flour, 1 ½ teaspoons baking powder and ¾ teaspoon kosher salt.
In a small bowl, combine the 2 rounded tablespoons of cornstarch (26 grams) with 3 tablespoons of water.
Using a spoon, mix together until it has a thin, watery consistency. It will be thick and tacky at first.
In a large bowl of an electric mixer fitted with the paddle attachment, beat the 6 tablespoons unsalted butter or vegan baking stick and 1 cup granulated sugar until it is soft and creamy. About 2-3 minutes.
With the mixer on low speed, slowly beat in the cornstarch water mixture, the homemade buttermilk and the 1 ½ teaspoons pure vanilla extract. The mixture will look chunky, that's normal.
With the mixer on low speed, slowly add in the gluten free flour mixture a little at a time until just combined.
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 the cake may fall apart.

Notes

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

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ½ cups packed AP flour (252 grams) and only ½ cup of milk.

Storing: Store the cake in the pie dish covered in foil 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.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition