Chocolate Chip Loaf Cake

Nothing beats a homemade chocolate chip cake that fills the house with the sweet smell of baking, and this recipe is exactly what you need when you're craving something sweet, light and delicious. It's a dairy-free cake, soft and full of chocolate, that suits a holiday or Shabbat meal just as well as those days when you simply feel like treating yourself with a cup of coffee.

Ingredients for a 12-inch (30 cm) loaf pan

• 4 large eggs at room temperature.
• 200 g sugar (1 cup).
• 180 g vegetable oil (¾ cup).
• 1 teaspoon vanilla extract.
• 220 g all-purpose flour (1½ cups + 1 tablespoon).
• 5 g baking powder (1 level teaspoon).
• 60 ml almond or soy milk (¼ cup).
• 80 g chocolate chips (about ½ cup).

Instructions

1. Preheat the oven to 340°F (170°C).
2. In the bowl of a stand mixer fitted with the whisk, combine the eggs and sugar. Whip for a few minutes, until the mixture is fluffy and pale.
3. Turn the mixer down, add the vanilla, then gradually add the oil until it's fully absorbed.
4. Mix the flour and baking powder together, and add them to the mixer bowl a little at a time until absorbed. Once the flour is absorbed, add the plant milk (you can also swap it for regular milk or orange juice).
5. Fold the batter with a spatula to make sure no lumps of flour are left at the bottom.
6. Toss the chocolate chips in a tablespoon of flour, add them to the batter and gently fold them in.
7. Line the pan with parchment paper, pour in the batter and scatter a few more chocolate chips on top. Bake for about 55–60 minutes. Note: if you choose to bake the cake in two standard aluminum loaf pans, you don't need parchment paper; just grease the pans. The baking time will also be shorter, so check the cakes after about 40 minutes.