Sunday, December 1, 2013

Eggless Vanilla Chocolate Chip Crumb Cake

Vanilla Chocolate Chip Crumb Cake is a combination of Vanilla sponge cake mixed with some chocolate chips and topped with some sugary buttery crumb mixture giving this cake a soft spongy and crispy texture all in one. This is an egg-less version and this cake stays good for couple of days at room temperature when stored in airtight container.

The crumb texture will lose its crispiness with time but that definitely doesn't compromise the taste. You can serve this cake as dessert with a side of berries or any fruit of your choice and some whipped cream - yummmmm!!!! or enjoy this as coffee cake with you cuppa. Surely you can pack a small piece in your kids lunch box and be rest assured it will be finished. 

Now to the recipe....

For Cake:
1/2 cup of milk at room temperature
1/2 cup of condensed milk at room temperature
1/2 cup butter at room temperature
2-3 tbsp of sugar
1 tsp vinegar
1 tsp vanilla essence

1 heaped tbsp sour cream (optional)
1 to 1& 1/4 cup of all purpose flour
1 tsp baking powder
1/2 tsp baking soda

1 cup of semi sweet chocolate chips
1/4 cup of mini semi sweet chocolate chips for garnishing (optional)

For the Crumb layer:
1/4 cup of regular white sugar
1/4 cup of brown sugar
3 tbsp of cold unsalted butter
2 tbsp of all purpose flour

Preheat oven to 350F. Take a baking dish (round or square) & spray some cooking oil or butter & line it with parchment paper. Spray some cooking oil again on top too. This helps the cake to come out clean & prevents the cake from sticking to the baking dish.Now in a large bowl whisk together butter & condensed milk.  Add sour cream, sugar, vanilla extract & vinegar & whisk again

Now add little milk at a time & whisk together to get a smooth paste.  Sift all the dry ingredients (i.e. all purpose flour, baking powder and baking soda) together. Mix the chocolate chips with 1/4 cup of flour and keep aside. Now add some flour at a time & whisk. Continue doing this till you have mixed all the flour & you have a lump free batter. Now add the chocolate chip and flour mixture and mix well to get a smooth batter. 

For making the crumb mixture mix all ingredients mentioned under "For the crumb layer" and using your hand or fork mix till you get a crumbly mixture. Keep aside

Pour the batter into previously greased baking dish, spread evenly. Top it with an even layer of the crumb mixture and sprinkle some mini chocolate chips on top. Bake in the oven for about 30-40 mins. At 30 mins mark, insert a toothpick or knife at the center of the cake, if it comes out clean (i.e. no batter stuck to it) that means our cake is done. Remove it from the oven & let it cool for around 10-15 mins. Once its cool enough to handle, keep the plate on top of baking dish & just flip, your cake should come out easily. 

That's it, Our soft spongy and crispy Eggless Vanilla Chocolate Chip Crumb Cake is ready. Enjoy every bite of this scrumptious cake.

Happy Baking!!


  1. WOW!!! Really looks fantastic, must have tasted great

  2. Shweta, this looks soooo temping! I regularly make eggless vanilla sponge cake, next time will try it with this crumb topping. Thanks for the share :)

  3. Really appearance fantastic, should have tasted nice. I regularly make basic chocolate, next time can strive it with this crumb topping. Thanks for the share.

    Posted by Charles Arthur | Wholesale Sweets


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