WHERE TO BUY CHERRY CHIP CAKE MIX RECIPES

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VEGAN CHOCOLATE CHIP LOAF CAKE | TINNED TOMATOES



Vegan Chocolate Chip Loaf Cake | Tinned Tomatoes image

An easy recipe for a soft vegan chocolate chip loaf cake that slices well and can be frozen in slices, so you can have a slice when you want it.

Provided by Jacqueline Meldrum

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Number Of Ingredients 9

300ml (1 1/4 cups) oat milk (or your favourite milk)
1 teaspoon white wine vinegar (or lemon juice)
1 1/2 teaspoons vanilla extract
75ml (1/3 cup) vegetable oil (or other mild oil)
300g (1 3/4 cups + 2 teaspoons) plain flour (also known as all-purpose flour)
250g (1 1/4 cups) caster sugar
1 teaspoon baking powder
pinch of salt
100g (2/3 cup) dark chocolate chips

Steps:

  • Preheat the oven to 170c/150c fan/325f/gas mark 3 and line a 2 lb (900g) loaf tin.
  • Measure the milk into a jug and add the vinegar or lemon juice and set aside.
  • Sieve the flour into a large mixing bowl, then add the sugar, baking powder and salt and mix well.
  • Add the chocolate chips and mix in.
  • Now add the vanilla extract and oil to the milk.
  • Pour the wet ingredients into the dry ingredients and fold in until just combined. Do not over mix and don't worry about the odd bit of flour not mixed in.
  • Pour into the loaf tin and bake for 1 hour and 10 minutes. Ovens vary, so yours may be ready a few minutes earlier or it may need lomger.
  • Use a skewer or toothpick into the centre of the cake to see if it is ready. If there is batter on it, the cake needs longer and if it comes out clean it's ready.
  • Remove from the oven and leave to cool in the tin for 10 minutes, then move to a baking rack to continue cooling.
  • Enjoy!

Nutrition Facts : Calories 340.13, FatContent 10.43, SaturatedFatContent 2.43, CarbohydrateContent 57.91, FiberContent 1.70, SugarContent 32.33, ProteinContent 3.84, SodiumContent 66.48, CholesterolContent 0.80

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