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A slice of chocolate chip snack cake on a plate with a bite taken out of it.
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Chocolate Chip Snack Cake (vegan!)

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!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert, Snack
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 10 Servings
Calories: 257kcal
Author: Megan Calipari
Cost: $4

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.

Notes

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 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.

Nutrition

Serving: 1Slice | Calories: 257kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 233mg | Potassium: 87mg | Fiber: 1g | Sugar: 22g | Vitamin A: 83IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg