This gluten free chocolate chip snack cake has become one of my go to desserts when I want something easy but still homemade. It bakes up soft and moist in a classic 9x13 pan, with mini chocolate chips in every bite and a sugared chocolate chip topping for a little crunch.
It's the kind of cake I pull together on a weeknight without much planning. A few pantry staples, one bowl, and about 45 minutes is all it takes.
Whether you serve it as an after dinner treat or a midday snack, it never lasts long around here.
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
Why You'll Love This Recipe
This chocolate chip snack cake comes together in one bowl of wet ingredients and one bowl of dry, no layers, no frosting, no fuss. Sour cream keeps the crumb soft and moist, and the sugared chocolate chip topping adds a little crunch without any extra work.
Tips for the Best Texture
Mix the batter just until the dry ingredients are combined, overmixing can make the crumb dense instead of light and tender. Fold in the mini chocolate chips by hand with a spatula rather than the mixer, this keeps the batter from getting overworked in those last few seconds.
How to Store and Freeze
Store leftover cake covered at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
Serving Suggestions
This snack cake is delicious on its own, but a scoop of vanilla ice cream or a dollop of whipped cream turns it into more of a dessert. It's also great alongside a cup of coffee for an afternoon treat.
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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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 bakes up soft and moist with mini chocolate chips in every bite. It comes together in one bowl and is finished with a sugared chocolate chip topping for a little crunch.
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.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
If you make this gluten free chocolate chip snack cake, I would love to hear how it turned out. Leave a star rating and a comment below, it helps other readers find this recipe too.
Chocolate Chip Snack Cake Ingredients
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.
