This Chocolate Chip Snack Cake is quick and easy to make and has the most delicious crackly top. The cake is soft and super moist and is absolutely packed with chocolate chips!
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A snack cake is a type of cake that is easy to make and is one layer. It can have frosting on top, like my Vegan Banana Cake and Vegan Dirty Chai Cake recipes. Or it can have no frosting like my Vegan Olive Oil Cake.
This Chocolate Chip Snack Cake has no frosting, but it does have a crackly sugar crust on top that is so delicious! It's easy to make and is packed with chocolate chips. Plus, it's buttery, soft, and makes the perfect afternoon sweet treat or dessert. So let's make it.
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Why You'll Love This Recipe
- This recipe uses simple, easy-to-find ingredients.
- And it's super simple to make, so it's great for beginner bakers!
- This Chocolate Chip Snack Cake is vegan, dairy-free, and eggless, so anyone can enjoy it.
- The cake bakes up soft, buttery, and moist.
- And most importantly, it's absolutely delicious!
Ingredients
Vegan Butter: I love Country Crock Plant Butter Sticks. They taste great and are easy to find.
Mini Chocolate Chips: I used Enjoy Life Mini Chips. They are tasty, and I love to use them in cake recipes like this one or my Vegan Cinnamon Chocolate Chip Loaf because they distribute so evenly. If you can't find mini chocolate chips, I recommend chopping a chocolate bar for this recipe. Regular chocolate chips don't distribute as evenly.
Non-Dairy Milk: I used oat milk, but any milk will work.
Brown Sugar: Brown Sugar adds a nice warm flavor to this cake. It's reminiscent of a chocolate chip cookie!
Instructions
Step 1. In a large bowl, combine brown sugar, non-dairy milk, melted non-dairy butter, vanilla extract, and vinegar.
Whisk well to combine.
Step 2. Add the flour, baking powder, and salt, and whisk to form the batter.
Then, add mini chocolate chips and mix to distribute.
Step 3. Pour the chocolate chip snack cake batter into a prepared 8-inch round cake pan and top with more chocolate chips.
Next, sprinkle the top of the batter with 1 tablespoon of sugar. This is what gives this cake its crackly top!
Step 4. Bake in a 350* F oven for 39-41 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely before turning it out onto a platter to serve.
Recipe FAQs
To store, wrap the cake tightly with plastic and store at room temperature for up to 4 days.
Or freeze for up to a month.
A snack cake is a single-layer cake that is easy to make. They can have frosting on top or be left unfrosted.
Mashed banana, applesauce, or a flax egg are all great replacements for eggs in baking. Or, you can even just add a little more of whatever liquid the recipe calls for!
Expert Recipe Tips
Be sure to insert a parchment circle into the bottom of the cake pan for easy removal.
And, when you are ready to remove the Chocolate Chip Snack Cake from the pan, run a paring knife around the sides, then flip the cake upside down onto a cooling rack.
Next, place a serving platter on top of the cake and flip the cooling rack upside down so the cake is right-side-up on the serving platter.
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📖 Recipe
Chocolate Chip Snack Cake (vegan!)
Equipment
- 1 8 Inch Round Cake Pan
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Rubber Spatula
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
- 1 ¾ Cups All-Purpose Flour
- 2 teaspoon Baking Powder
- ¼ teaspoon Kosher Salt
- 1 Cup Light Brown Sugar, tightly packed
- 14 tablespoon Non-Dairy Milk
- 8 tablespoon Non-Dairy Butter, melted
- 1 tablespoon Vanilla Extract
- 1 teaspoon White Vinegar
- ¾ Cup Mini Chocolate Chips Plus a few more for topping the cake
- 1 tablespoon Granulated Sugar
Instructions
- Preheat oven to 350* F. Grease an 8-inch round cake pan with coconut oil or pan spray and insert a parchment circle into the bottom of the pan for easy removal.
- In a medium bowl, combine flour, baking powder, and salt. Whisk and set aside.1 ¾ Cups All-Purpose Flour, 2 tsp Baking Powder, ¼ tsp Kosher Salt
- In a large mixing bowl, combine brown sugar, non-dairy milk, melted non-dairy butter, vanilla, and vinegar. Whisk well to combine. Then, add the dry ingredients to the wet ingredients and whisk to form the batter.1 Cup Light Brown Sugar, tightly packed, 14 Tbsp Non-Dairy Milk, 8 Tbsp Non-Dairy Butter, melted, 1 Tbsp Vanilla Extract, 1 tsp White Vinegar
- Next, add mini chocolate chips and whisk once more to distribute. Then, pour the batter into the prepared cake pan. Top the batter with an extra tablespoon of chocolate chips, then sprinkle a tablespoon of granulated sugar evenly across the top of the batter.¾ Cup Mini Chocolate Chips, 1 Tbsp Granulated Sugar
- Bake the cake in a 350* F oven for 39-41 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely before removing it from the pan to serve.
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