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Brown Butter Chocolate Chip Loaf Cake

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 minutes
Cook Time 55 minutes
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.