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–+ servings

Easy Moist Chocolate Chip Loaf Cake Recipe

Morgan Peaceman
This easy moist chocolate chip loaf cake is simple, moist... a one bowl cake in a loaf form. Plus, it's grain free with a secret ingredient!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 8 slices

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.
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