When most people think “cake” they think something slathered with tasty frosting, the kind you need a fork to dig into. But, for this golden chocolate chip snackin’ cake there’s no need for a fork since the only topping is a dusting of powdered sugar. That’s what makes this cake so perfect for snacking! You can grab a piece and go.
This cake isn’t a complicated one and it’s sort of like if chocolate chip cookies were in cake form. The chocolate is the main flavor, which is accompanied by a vanilla cake with the most tender texture.
That wonderful texture to the cake comes from the reaction of vinegar and baking soda in the batter. It makes for a very consistent and moist texture without being too soft. Trust me when I say that it’s one of the best I’ve found in my many years of baking.
This reaction is what makes a wacky cake turn out so wonderful without using any eggs. And no you won’t taste the vinegar at all- it’s just enough to create the reaction but not enough to flavor the cake.
The dark color of the cake is down to the brown sugar in the batter, which adds a subtle richness to this delectable snack cake. Much like the English tea cakes, this one isn’t too sweet or too rich – just right for snacking between meals.
Golden Chocolate Chip Snackin’ Cake
10m prep time
40m cook time
- 1 2/3 cup all purpose flour
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup milk chocolate chips
- powdered sugar for topping
- Preheat oven to 350˚F. In large bowl combine flour, sugar, baking soda, and salt. Use electric mixer to blend in water, oil, white vinegar, and vanilla extract. Fold in chocolate chips.
- Pour batter into greased 8”x8” baking dish. Bake for 35-40 minutes or until toothpick inserted in center comes out clean (avoiding any chocolate chips).
- Allow to cool for 30 minutes, then sprinkle with powdered sugar before cutting into squares to serve. Cake can also be frosted if you like.
Recipe adapted from Persnickety Plates.