I have fancied choc-chip something or other for a couple of weeks, and to be truthful cookies were springing to mind but I am more of a cake monster than a cookie lover.
Do you remember the Lemon and Blueberry Loaf I made last week? Well, here it is again but a little less lemon and blueberry-y and a little more chocolate loaf-y. This was my opportunity to try the same recipe with normal flour instead of gluten-free. It made hardly any difference, which is why this recipe can be made with either wheat or wheat/gluten free flour.
The result is a light and not-too-sweet tea time treat that'll leave you wanting more!
The original recipe is from Ms. Cupcake's The Naughtiest Vegan Cakes in Town, but here's my very own adaptation of the recipe...
You will need:
250g self-raising flour - either wheat or gluten-free (such as Dove's Farm)
150g caster sugar
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
220ml soya milk
120ml sunflower oil
2 tsp vanilla extract
About 100g of dark chocolate chips - check they are dairy free!
Preheat the oven to 160C / Gas Mark 4. Line your loaf tin, I always use a liner like this.
Sift the dry ingredients into a mixing bowl and gently stir in the soya milk, oil and extracts until just combined. I always use a spoon for this rather than an electric mixer because over mixing can make a vegan cake stodgy. Gently fold in around 80g of the chocolate chips, set the rest aside for sprinkling on top of the cake.
Spoon into the lined tin and sprinkle the rest of the chocolate chips over the top of the batter.
Give the tin a firm tap on the counter to remove air bubbles before placing in the centre of the oven to bake for 30-35 minutes or so.
When the cake is risen, golden and a skewer poked into the centre of the comes out nice and clean remove it from the oven and cool in the tin for 15 minutes or so before turning onto a wire rack to cool completely.
Once the cake is completely cool, slice, serve and enjoy!