Food for the (Gluten Intolerant) Soul

Ingredients

• 230 g unsalted butter, at room temperature

• 150 g light brown sugar (or granulated sugar)

• 2 tsp vanilla extract

• 3 medium eggs, at room temperature

• 315 g plain or all-purpose flour

• 3 tsp baking powder

• 240 ml single cream

• 30 g yogurt (~2 tbsp)

• 150 g mini chocolate chips (we prefer crashed Ripple 😇)

Instructions

1. Preheat the Oven:

• Preheat your oven to 175°C.

• Grease and line your baking pan (choose size based on the desired thickness, e.g., an 8×8-inch pan for thicker slices).

2. Mix Wet Ingredients:

• In a large mixing bowl, beat the butter and sugar together until light and fluffy.

• Add the vanilla extract and eggs one at a time, mixing well after each addition.

3. Combine Dry Ingredients:

• In a separate bowl, whisk together the flour and baking powder.

4. Incorporate Wet and Dry:

• Add the dry ingredients to the wet mixture in three parts, alternating with the single cream. Start and end with the dry ingredients.

• Mix in the sour cream until fully combined, ensuring not to overmix.

5. Add Chocolate Chips:

• Gently fold in the mini chocolate chips sprinkle some on top of the cake.

6. Bake:

• Pour the batter into the prepared pan and spread it evenly.

• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Serve:

• Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

• Slice and serve.

Notes:

• You can replace mini chocolate chips with chopped nuts, dried fruits, or other mix-ins for variation.

• Adjust baking time slightly if using a different-sized pan.

Enjoy your delicious chocolate chip cake!

Recipe reference and US measures

US equivalents and estimates below are retained from the existing recipe.

Chocolate Chip Vanilla Cake

Butter-rich vanilla cake with chocolate chips, baked in a lined pan.

• Bake: 30–35 minutes
• Cool in pan: 10 minutes

Ingredients

• 230 g unsalted butter, at room temperature (1 cup)
• 150 g light brown or granulated sugar (about ¾ cup)
• 2 tsp vanilla extract
• 3 medium eggs, at room temperature
• 315 g plain/all-purpose flour (about 2½ cups; spooned and levelled)
• 3 tsp baking powder
• 240 ml single cream (1 cup)
• 30 g yoghurt (about 2 tbsp)
• 150 g mini chocolate chips (about ¾ cup), plus a few for the top

Directions

1. Heat the oven to 175°C (350°F). Grease and line a baking pan; an 8 × 8 in pan makes thicker slices.
2. Beat the butter and sugar until light and fluffy. Beat in the vanilla, then add the eggs one at a time, mixing after each.
3. Whisk the flour and baking powder in a separate bowl.
4. Add the dry mixture in three additions, alternating with the single cream, starting and ending with the dry mixture. Mix in the listed yoghurt just until combined; do not overmix.
5. Fold in the chocolate chips and scatter a few over the top. Spread the batter in the prepared pan.
6. Bake for 30–35 minutes, until a toothpick inserted in the centre comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Metric measures are retained; US volume equivalents are approximate.