I do love a loaf cake. They seem more casual and everyday than a round cake, and you can concentrate on flavour rather than fancy adornments. I also find them very useful to whip up for a pudding, tea time treat or snack at short notice; without the icing a cake can be made from start to finish in under an hour (with most of that time in the oven).
This particular recipe produces the most amazingly textured cake – it has what Mary Berry would call a good crumb! It also keeps fantastically well for a few days, so a loaf cake made on a Sunday can be used as an after school snack, or lunch box filler for the whole week.
I’ve added a good amount of some of the new Nomo chocolate from Kinnerton as I know my children love anything with chocolate in, but this cake would also work fantastically well with the addition of glace cherries, dried fruit or even handful of fresh berries.
Chocolate Chip Loaf Cake
(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, vegetarian and vegan)
makes 1 2lb loaf
250g or 2 cups self-raising flour
1/2 tsp bicarbonate of soda
30g or 1/4 cup corn flour
pinch of salt
115g or 1/2 cup dairy-free margarine
200g or 1 cup sugar
180g or 3/4 cup dairy-free yogurt
1 tsp vanilla extract
170 ml or 3/4 cup dairy-free milk
35g dairy-free dark chocolate, chopped
35g dairy-free creamy chocolate, chopped
- Preheat the oven to 180 degrees centigrade/gas mark 4
- Line a 2lb loaf tin
- Sift together the flour, corn flour, bicarbonate and salt and set aside
- Mix together the yogurt, dairy-free milk and vanilla and set aside
- Cream together the spread and sugar until light and fluffy
- Alternately add the flour and yogurt mix (about 1/3rd of the mix each time) and whisk well between each addition.
- Stir in the chopped chocolate
- Pour into the loaf tin and level off
- Bake for 40-50 minutes, until a knife cones out clean
- Cool briefly in the tin before unmoulding.
Looks delicious. I love recipes that are easy to transport–treats for my little grandson. But what is creamy chocolate? I know you don’t mean milk chocolate, so I give up.
Hi Andrea, good point! It’s the ‘milk’ version of dairy free choc. The new Nomo brand has a creamy bar, or something more like Moo Free than dark Kinnerton. You can easily just use one type of choc and you’ll still get a lovely cake. Hope that helps x
Thanks! Sometimes we have to work a bit at knowing the foods from so many countries! My husband brings dark Belgian chocolate home to Israel from the US when he goes on business. It’s so expensive here. I’m excited to make the cake, he’s bringing some in three days!
Would you be able to use chocolate chips instead of chopping up some chocolate? And could I use milk instead of dark chocolate?
Hi Natalie. Absolutely! X
I made this for brunch and it was really delicious. I did feel 70gr was a bit light, so I used about 100gr of Belgian chocolate. I’m thinking about adding cherries next time!
Ooh nice idea, chocolate and cherries is a great combo
Have made this twice now ,it’s got such a lovely flavour but I must be doing something wrong as despite following recipe the first time,using slightly less liquid and yog and whisking less the second , oven at correct temp ( have thermometer in oven ) , using different 2lb loaf tins and cooking for up to 65 mins when the skewer looks clean . It rises well and then collapses after I’ve tested it and I end up with cake that’s not fully cooked / heavy on the bottom ! Any suggestions ? I’m on a mission to get this right !
I kate, that’s really odd as I’ve not had any issues. Let me make it again tomorrow and I’ll let you know what happens. Really sorry for the disasters x
Hi Kate, sorry life and summer holidays have got in the way of my baking plans. I’ll get back to you in a couple of weeks. Sorry. X
It’ not your fault , it’s me ! Thanks for taking the time anyway , I’ll also have another go soon. Like you , there’s just too much to do in life : ) x