Empty My Fridge
Vegan Chocolate Chip Cake
Ingredients
- Milk1 cup + 1 tbsp
- Apple cider vinegar1 tsp
- Sugar⅓ cups
- Oil¼ cups
- Vanilla1 tsp
- Almond extract1
- Flour2 cups
- Baking powder2 tsp
- Baking soda¼ tsp
- Salt½ tsp
- Chocolate chip½ cups
Instructions
- Line a 9 by 5 inch (or smaller) loaf pan with parchment, or grease it well. Preheat the oven to 360°F (182°C).
- In a bowl, mix the wet ingredients until the sugar is fully dissolved.
- In another bowl, whisk 1 3/4 cups flour, the baking powder, baking soda and salt.
- Fold the dry ingredients into the wet until just barely combined. If the batter is too thin, add more flour 1 tbsp at a time until it is just slightly thick.
- Stir in 1/3 cup chocolate chips. Pour the batter into the prepared pan and sprinkle the remaining chocolate chips on top.
- Bake for 50 to 55 minutes. Cool for 10 minutes, then remove from the pan and cool completely before slicing.
- For cupcakes or muffins: bake regular-size muffins for 22 to 24 minutes. In a brownie pan, bake for 40 minutes.
Summarized from Vegan Richa's video. Watch it for the details.
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