This easy chocolate chip snack cake takes just minutes to throw together. It is so fluffy and moist. Perfect for a quick dessert or fun snack!

You’d never know this tasty little cake is egg- and butter-free! I was first introduced to this style of “wacky” cake years ago with this yummy chocolate version. I’m happy to report that this chocolate chip variation is just as wonderful.

Dusting top of square piece of cake with powdered sugar.

Chocolate Chip Snack Cake Batter

This recipe is unique in that the recipe does not include eggs. But it does include vinegar. (Don’t worry, you can’t taste it!)

In the absence of eggs, the vinegar reacts with the baking soda to help the cake rise.

This “wacky” cake method was born during the Depression-era when a lot of ingredients, like eggs and butter, were rationed or unavailable. Ingenuous bakers figured out a way to make delicious cake with basic, every day ingredients.

The resulting cake is incredibly fluffy and delicious!

Other than the vinegar, the ingredients are super straightforward:

  • flour
  • brown sugar
  • baking soda + salt
  • water
  • oil
  • chocolate chips
Mixing batter for chocolate chip snack cake with oil, water, flour, vinegar, chocolate chips and a finished photo of the baked cake.

Details on Baking Pan

This cake bakes in an 8×8-inch baking pan. An aluminum or glass baking pan can be used.

If using a glass pan, reduce the oven temperature to 325 degrees F and keep an eye on the time, adding a few minutes, if needed.

If you want to make the cake in a 9X13-inch pan, I’d suggest doubling the recipe (or 1 1/2-ing the recipe for a slightly thinner 9X13-inch cake).

Glass square pan with baked chocolate chip cake with a few slices removed.

The chocolate chips naturally sink a bit in this cake. I tested the recipe by tossing the chocolate chips with the dry ingredients first or adding them in with the wet ingredients. Either way, those sneaky chips tend to gravitate to the bottom of the cake.

No worries here! Our love for this snack cake goes beyond where the chocolate chips land. It is such a yummy cake!

Slices of this chocolate chip snack cake can be nicely plated and eaten with a fork – or the cooled cake squares can be eaten right out of hand. It is especially good served with a cold glass of milk.

Homey and simple, this tasty cake is a keeper!

Bite of chocolate chip cake on fork.

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Half eaten square of chocolate chip cake dusted with powdered sugar on white plate.

Easy Chocolate Chip Snack Cake

5 stars (21 ratings)


  • 1 ⅔ cups (237 g) all-purpose flour (see note for whole wheat)
  • ¾ cup (159 g) lightly packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (236 g) room temperature water
  • cup (65 g) neutral-flavored oil, like canola, vegetable or grapeseed
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • ½ cup (85 g) semisweet chocolate chips (or mini chocolate chips)
  • Powdered sugar, for dusting


  • Preheat oven to 350 degrees F. Lightly grease an 8X8-inch baking pan and set aside. For glass pans, reduce the oven temperature to 325 degrees F.
  • Whisk flour, brown sugar, baking soda and salt together in a medium bowl.
  • Make a well in the center and add the water, oil, vinegar, vanilla extract and chocolate chips. Stir until just combined and no dry streaks remain.
  • Pour the batter in the prepared pan and spread evenly. Bake for 30-35 minutes until the top springs back lightly to the touch and a toothpick comes out clean or with a few moist crumbs. Add additional time, as needed (might need a few more minutes if baking in a glass pan at 325 degrees F).
  • Optional: dust the top of the cake or individual slices with powdered sugar. Serve warm or at room temperature.


Whole Wheat Flour: this snack cake works well subbing in half whole wheat flour for the all-purpose flour. I recommend using a white variety of whole wheat – like hard or soft white wheat, einkhorn, or kamut. The result will be lighter and fluffier than using a stronger variety of wheat, like hard red wheat.
Sugar: for a slightly sweeter cake, increase the sugar to 1 cup.
Serving: 1 serving, Calories: 309kcal, Carbohydrates: 47g, Protein: 3g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 1mg, Sodium: 260mg, Fiber: 1g, Sugar: 27g

Recipe Source: sent to me by a longtime reader, Teresa (she got it from this site – I adapted it to model it more after this favorite wacky cake recipe, decreasing the sugar, increasing the vinegar just slightly, adapting to whole wheat, adding vanilla, etc)