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.