I love simple cakes. Cakes without icing and fancy ingredients appeal me more. I keep experimenting with eggless cakes, as you can see many eggless cake/muffin recipes on my blog. And in the term of getting perfect texture in an eggless cake this recipe always wins. It’s a delicious Coffee Cake, which can be made with the pantry staples. The best part; flavour of Coffee+Chocolate, who doesn’t love it! Give this Chocolate Chip Coffee Cake a try on the next weekend and thank me later. 🙂
Eggless Chocolate Chip Coffee Cake
This Chocolate Chip Coffee Cake is packed with the flavour of coffee and the delicious taste of chocolate. It's easy to make and provides the taste of both worlds in one cake.
Ingredients
- 1 cup- All-purpose flour/Maida
- ½ cup- Caster sugar/White or Brown powdered sugar
- ¼ tsp- Salt
- ¼ cup- Yogurt
- ¼ tsp- Baking powder
- ½ tsp- Baking soda
- ¼ cup- Vegetable oil/Olive oil
- 1 tsp- Vanilla extract
- 6 tbsp- Milk
- 2 tbsp+more- Chocolate chips
- 1 tbsp- Instant coffee powder
Instructions
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Prepare a 6” round cake pan or loaf pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
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In a bowl mix all-purpose flour and salt, keep aside. Mix the coffee powder with warm milk and keep aside.
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In a separate bowl mix yogurt, sugar, baking powder, and baking soda. Wait for 2-3 minutes. The mixture will become little frothy, now mix in oil and vanilla extract.
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Add the flour mixture into this in 2 batches, keep whisking.
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Add milk+coffee mixture, whisk well to form a lump-free batter.
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Add chocolate chips into this, fold in gently.
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Preheat the oven to 180 degrees C. Pour the batter into the prepared cake pan. Smooth the top with the help of a spatula.
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Sprinkle some chocolate chips on top. Tap the cake pan gently on kitchen counter couple of times to release the air bubbles.
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Bake for 25-30 minutes. After 25 minutes insert a skewer in the middle of the cake. The cake is ready if the skewer comes out clean or with a few moist crumbs. If not, bake for some more time, and then check again. Mine was ready in 28 minutes.
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Cool the cake in the pan for 5 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until cool completely.
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When cooled slice, serve and enjoy with your cuppa!
Recipe Notes
- This recipe can easily be doubled as per your need.
- Keep rest of the cake slices refrigerated and consume within 4-5 days.
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