Chocolate Chip Cake (No Eggs No Milk)

Did you know that chocolate chip cookies were invented by Ruth Graves Wakefield in 1938? She added chopped chocolate to her cookie dough, expecting it to melt and create chocolate cookies. Instead, the chocolate chips retained their shape, giving birth to the iconic chocolate chip cookies we know today.

This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

Print Recipe

Medium

Chocolate Chip Cake (No Eggs No Milk)

Cooking Method: Baking Cuisine: American, Vegan Courses: Anytime, Dessert Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 35 min Rest Time 10 min Total Time 1 hr

Servings: 8 Calories: 2560

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup All-purpose flour
• 1 cup Granulated sugar
• ¹⁄₂ cup Brown sugar
• 1 teaspoon Baking powder
• ¹⁄₄ teaspoon Salt
• ¹⁄₂ cup Vegetable oil
• ¹⁄₂ cup Water
• 1 teaspoon Vanilla extract
• 1 cup Chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt.
3. Add the vegetable oil, water, and vanilla extract to the dry ingredients. Mix until well combined.
4. Fold in the chocolate chips.
5. Pour the batter into the prepared cake pan.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let it cool in the pan for 10 minutes.
8. Transfer the cake to a wire rack and let it cool completely.
9. Serve and enjoy!

Nutrition Facts

Servings 8

---

Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 45g15%

Sugars 30g

Protein 4g8%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.