This gluten free chocolate chip snack cake is the kind of easy cake recipe you'll make again and again. Baked in a classic 9x13 pan, this chocolate chip sheet cake is soft, tender, and incredibly moist, with plenty of mini chocolate chips in every bite.
If you've been looking for the best gluten free chocolate chip cake, this easy snack cake delivers that perfect balance of fluffy vanilla cake and rich chocolate flavor in a simple, homemade dessert.
Perfect as a quick snack cake, after dinner treat, or anytime you're craving a cozy dessert with chocolate chips!
This moist chocolate chip cake is both comforting and crowd pleasing. It's a simple snack cake recipe that feels special but comes together with minimal effort, making it ideal for busy days.
Whether you call it a chocolate chip cake or your new go to gluten free snack cake, this recipe is an amazing gluten free dessert everyone will love.
If you are looking for more 9x13 gluten free cake recipes try my Gluten Free Vanilla Buttermilk Poke Cake, my Gluten Free Carrot Sheet Cake with Cream Cheese Frosting, my Gluten Free Vanilla Pudding Poke Cake or my Gluten Free Banana Cake.
You can find all of my cake recipes here: Gluten Free Cake Recipes
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Instructions
Preheat your oven to 350 degrees. Grease a 9x13 baking pan with butter or coconut oil. Set aside.
In a large mixing bowl whisk together gluten free flour, baking powder, baking soda and salt. Set aside.
In the bowl of your stand mixer add the granulated sugar, brown sugar and butter. Blend until they are creamed together. Add the eggs, sour cream, vanilla and milk. Blend just until combined.
Add the dry ingredients to the wet and blend just until combined.
Remove the bowl from your mixer and using a spatula mix the mini chocolate chips into the cake batter.
Pour the batter evenly into your greased 9x13 baking pan. Sprinkle 2 tablespoons of granulated sugar and ¼ cup of mini chocolate chips evenly over the top.
Bake at 350 degrees for 30-35 minutes or until the top is lightly browned and a toothpick comes out clean.
Let the cake cool completely before slicing and serving.
Store the leftover cake in an air tight container. I love this 9x13 pan with a lid for making and storing cakes.
Supplies
More Recipes You Might Enjoy
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Gluten Free Chocolate Chip Snack Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This gluten free chocolate chip snack cake is the kind of easy cake recipe you'll make again and again. Baked in a classic 9x13 pan, this chocolate chip sheet cake is soft, tender, and incredibly moist, with plenty of mini chocolate chips in every bite.
Ingredients
- 2 cups Gluten Free Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- ½ cup Butter, at room temperature
- 2 large Eggs
- ½ cup Sour Cream
- 2 tsp Vanilla Extract
- ½ cup Milk
- ¾ cup Mini Semi-Sweet Chocolate Chips
Topping:
- 2 Tbsp Granulated Sugar
- ¼ cup Mini Semi-Sweet Chocolate Chips
Instructions
Preheat your oven to 350 degrees. Grease a 9x13 baking pan with butter or coconut oil. Set aside.
In a large mixing bowl whisk together gluten free flour, baking powder, baking soda and salt. Set aside.
In the bowl of your stand mixer add the granulated sugar, brown sugar and butter. Blend until they are creamed together. Add the eggs, sour cream, vanilla and milk. Blend just until combined.
Add the dry ingredients to the wet and blend just until combined.
Remove the bowl from your mixer and using a spatula mix the mini chocolate chips into the cake batter.
Pour the batter evenly into your greased 9x13 baking pan. Sprinkle 2 tablespoons of granulated sugar and ¼ cup of mini chocolate chips evenly over the top.
Bake at 350 degrees for 30-35 minutes or until the top is lightly browned and a toothpick comes out clean.
Let the cake cool completely before slicing and serving.
Store the leftover cake in an air tight container. I love this 9x13 pan with a lid for making and storing cakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
Top Tip
You could skip the extra sugar and chocolate chips on top, but it gives the top of the cake a nice crunch.
Frequently Asked Questions
Yes! This gluten free snack cake stays soft and moist for several days when stored covered at room temperature. It's a great quick cake to bake ahead for gatherings, lunchbox treats, or an easy weeknight dessert.
Absolutely. Once cooled, slice the chocolate chip cake in the 9x13 pan into squares and freeze in an airtight container. This makes it easy to grab a piece whenever you're craving a moist chocolate chip cake dessert.
You could also put each slice in a freezer container individually.
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