If you need a quick and delicious dessert that will impress, this brown butter chocolate chip loaf cake is the perfect choice. It’s rich, nutty flavor and soft, chocolate-studded crumb make it an easy go-to for brunch, late-night cravings, or a fun girls’ night treat. Plus, it comes together fast—no complicated steps, just pure homemade goodness in every bite!

Be sure to make my Healthy Black Bean Brownies recipe next!

What is the difference between a loaf cake and a cake?

I personally prefer a loaf cake over baking a cake in a traditional round baking pan because of ease. Loaf cakes are so easy to not only cut, but the presentation is often classic and simplified. This chocolate chip loaf is perfect for any occasion and every time I make it, I hear a “WOW” or “That’s beautiful!”

A loaf cake is simply cake batter that’s been baked in a bread loaf pan.

How to keep the chocolate chips from sinking to the bottom of a cake?

I have 2 methods for mixing chocolate chips into my loaf pan, each works well. Choose which method works best for you:

Use mini chocolate chips
Mix chocolate chips in with the dry ingredients

Every baker will tell you that mixing chocolate chips in with the dry ingredients helps to evenly distribute the chocolate chips in the batter. However, I have found that using mini chocolate chips helps as well, and my family prefers it. The best mini chocolate chips are Enjoy Life chocolate chips, and I either purchase them from Walmart or in bulk on Amazon. My favorite regular size chocolate chips are from Hu. They are so creamy, sweetened with coconut sugar, and my absolute favorite.

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How do I know when my brown butter is done?

Making brown butter is much easier than you’d think. It’s taking a stick of butter and cooking the milk solids to create a nutty, irresistible flavor. Over on Food Network’s website they teach the French way of making brown butter. It’s the same method I now use and it works every single time.

Add a stick of butter to a saucepan. You can cube the butter if you’d like, though I have made it several time without this step.
When the butter is totally melted, lower the heat to medium-low and stir constantly.
As the milk solids brown, you want to keep stirring it so none of them burn at the bottom.
Soon the butter will foam up, keep stirring until you notice the butter below is a caramel color.
Then, pour into a glass bowl and let it cool for at least 30 minutes before proceeding with the recipe.

What are the ingredients in a loaf cake?

The ingredients are pantry staples that I always have on hand. The nice thing about this chocolate chip loaf cake recipe is that it does not call for eggs. Eggs are so expensive right now, and it’s nice to have a few eggless dessert recipes on hand. Coconut sugar is my favorite alternative to brown sugar and I buy it at Walmart.

What You’ll Need

Flour: all-purpose or gluten-free 1:1
Coconut Sugar: brown sugar works too
Baking powder, baking soda, and salt
Butter: try to always use grass-fed for the best quality. Costco and Sam’s sell it for a great price!
Milk: any kind will do dairy or non-dairy
Apple cider vinegar
Vanilla extract: 1 vanilla bean, seeded, also works
Chocolate chips: any kind, but I like mini chocolate chips for this recipe

Other recipes you might like:

Brown Butter Chocolate Chip Loaf Cake

By Aimee Guess

This brown butter chocolate chip loaf cake is absolutely delicious, with a rich, nutty flavor from the browned butter. It contains no eggs and offers a gluten-free variation for those with dietary preferences.

Prep Time 30

Cook Time 55

Serving Size 8 slices

Ingredients

Dry Ingredients

2 cups flour (can use 1:1 gluten-free flour blend)
1 cup coconut sugar or brown sugar
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Wet Ingredients

1 stick butter grass-fed is best
1 1/4 cup milk any kind will work
1 Tbsp apple cider vinegar
2 tsp. vanilla
1 cup chocolate chips any variety works

Instructions

Make the brown butter first: In a small saucepan melt 1 stick of butter. When the butter is totally melted, lower the heat to medium-low and stir constantly. As the milk solids brown, you want to keep stirring it so none of them burn at the bottom. Soon the butter will foam up, keep stirring until you notice the butter below is a caramel color. Then, pour into a glass bowl and let it cool for at least 30 minutes before proceeding with the recipe.
Preheat the oven to 350° and grease a glass loaf pan.
In a large mixing bowl add all the dry ingredients, then add the wet ingredients. Stir in the chocolate chips.
Pour batter into a greased loaf pan, and bake for 55-60 minutes. Use a toothpick to check to make sure it's cooked through.
Serve with a ganache or ice cream on the side.