If you like breakfast, but also like cake, this is the recipe of your dreams. This easy moist chocolate chip loaf cake is exactly that: an easy, moist, one bowl cake in a loaf form. Plus, a fun secret ingredient makes this recipe the best tasting breakfast bread you will ever have. Oh, and did I mention this is grain free?!
I love having a loaf of this chocolate loaf cake in the freezer for a lazy Sunday morning, or making a fresh batch for a gathering of friends. I also really like keeping some slices on the counter for a quick breakfast grab and go.
Since breakfast is my favorite meal, I knew I had to add a simple chocolate chip bread to this category. I already have my chocolate chip banana bread and my lemon blueberry version, so of course, I needed one with just chocolate.
Jump to:
- What are the ingredients for this chocolate loaf cake recipe?
- What's the best ingredient for this loaf cake?
- How do I make this loaf cake recipe?
- Recipe Swaps and Substitutions
- Recipe Variations
- Ways to pair or serve this recipe
- How do I store this? Can I freeze it?
- PRO TIP
- Hungry for more?
- Did you like this recipe? Share it!
- Easy Moist Chocolate Chip Loaf Cake Recipe
What are the ingredients for this chocolate loaf cake recipe?
- Paleo Baking Flour - I love making recipes with this flour because it gives the taste and texture a nice fluffy mouthfeel. You can also swap for your favorite gluten free flour all purpose!
- Baking Powder - our leavening agent that gives this loaf cake it's beautiful rise.
- Cane Sugar - the cane sugar gives the bake a gentle sweetness.
- Eggs - eggs are always necessary in baked goods, as it helps with the texture and is our binding factor.
- Half and Half - you could easily use whole milk or almond milk too.
- Oil - I prefer to use oil versus butter in my baking, as it yields a delicious moist texture.
- Sour Cream - my secret, and most favorite, ingredient to use in baking.
- Vanilla Paste - vanilla paste gives added flavor to this bake.
- Chocolate Chips or Discs - I find using baking discs melts nicer than chocolate chips in this recipe, but you could also use some of each.
See the recipe card below for specific information about quantities.
What's the best ingredient for this loaf cake?
This recipe calls for very basic ingredients when it comes to creating a breakfast bread. But... I have a secret ingredient, which is SOUR CREAM! Adding sour cream gives the bake added fat which yields more moisture and softer, velvety texture when you bite into it.
How do I make this loaf cake recipe?
Step 1: In a large mixing bowl, whisk together the eggs and sugar until light yellow and fluffy. Pour in the oil, milk, sour cream, vanilla, then whisk again until all the wet ingredients are combined.
Step 2: In the same bowl, pour in the dry ingredients and fold in with a spatula until the flour is almost entirely combined.
Step 3: Add in the chocolate chips, then continue to fold in until fully incorporated. Meanwhile, preheat the oven to 350º.
Step 4: Pour into a greased and lined loaf pan and bake in a 350º oven for 55 minutes.
HINT: Remember to let the batter sit on the counter for at least 20 minutes, this allows the baking powder to work and gives the loaf/bread a nicer rise and an airy texture.
Recipe Swaps and Substitutions
Looking to adapt this recipe for dietary reasons or just because you don't have a specific ingredient? Here's what I would suggest!
- Flour - this won’t really change the bake time, but it will alter the taste and texture. You could simply use all purpose flour, or a 1:1 Gluten Free flour if the paleo baking blend isn't for you or if you can't find/don't have it on hand.
- Milk: if you don't want to use or have any half and half milk, you can swap for whole milk or almond, or even oat, milk.
- Sour Cream: to keep the recipe dairy free, you could opt for a dairy-free sour cream. I recommend Kite Hill or Forager's brand of dairy-free sour cream.
- Sugar: I like using Wholesome Sweet’s or Florida Crystal's brand of organic cane sugar, but you could use coconut sugar in replacement. This will change the color and flavor of the bake though.
Recipe Variations
- Fruit - add in some blueberries or even some lemon and lemon zest to give this recipe a fun fruit twist.
- Mini - make this batter and add to a mini loaf tin like my chocolate chip mini loaves, and you've got a meal-prep and kid friendly version.
- Toppings - you could add a dusting of powdered sugar, cinnamon, or even Nutella on top for added flavor.
Ways to pair or serve this recipe
- Serve it up for breakfast or for brunch for your family on the weekends.
- Slice a large piece and dip into egg and milk batter, fry it up in a frying pan, and eat it like a delectable slice of french toast.
- Slice then dice a few pieces of the loaf cake and add to a trifle dish alternating with fruit and whipped cream for a fun cake-like treat, sort of like my stone fruit trifle.
How do I store this? Can I freeze it?
To Store: This loaf will stay on the countertop in a tightly sealed container for up to 3-4 days.
To Freeze: I also suggest adding a loaf to the freezer for a day where you just don't feel like being in the kitchen. Be sure to label the freezer batch for the date in which this was baked, and it will be good for up to two months in the freezer.
PRO TIP
Sprinkle a little demerara sugar on top of the loaf for a little added crunch and sweetness.
Hungry for more?
Looking for other recipes like this? Try these:
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Easy Moist Chocolate Chip Loaf Cake Recipe
Equipment
- 1 large mixing bowl
- 1 loaf pan
- 1 whisk
- 1 spatula
- measuring spoons and cups
- parchment paper
Ingredients
- 256 grams paleo baking flour 2 cups
- 1 ½ teaspoon baking powder
- 150 grams cane sugar ¾ cup
- 2 large eggs room temperature
- ½ cup half and half
- ¼ cup oil
- ⅓ cup sour cream
- 1 tablespoon vanilla extract or paste
- 1 ½ cups chocolate chips or baking discs.
Instructions
- In a large mixing bowl, whisk together the eggs and sugar until light yellow and fluffy.150 grams cane sugar, 2 large eggs
- Pour in the oil, milk, sour cream, vanilla, then whisk again until all the wet ingredients are combined.½ cup half and half, ¼ cup oil, ⅓ cup sour cream, 1 tablespoon vanilla extract or paste
- In the same bowl, pour in the dry ingredients and fold in with a spatula until the flour is almost entirely combined.1 ½ teaspoon baking powder, 256 grams paleo baking flour
- Add in the chocolate chips, then continue to fold in untilfully incorporated. Meanwhile, preheat the oven to 350º.1 ½ cups chocolate chips or baking discs.
- Pour into a greased and lined loaf pan and bake in a 350º oven for 55 minutes. Let cool for 20 minutes before slicing and serving.
Renee
I had a brunch I was going to last weekend and decided I wanted to make a chocolate cake or loaf to bring. This was so moist and delicious. I ended up making it with all purpose flour cause that’s what I had, and it came out just as tasty. Loved this recipe!
Sheila
This loaf cake is so delicious! It's a pretty standard recipe that doesn't require much extra ingredient other than what I have on hand already. It did not last long with three hungry teenagers around. Will be making this again!