Chocolate Chip Cookie Donut Loaf
4.7 from 33 reviewsThis chocolate chip cookie donut loaf has a soft vanilla crumb filled with mini chocolate chips, a buttery cookie-like streusel topping, and a thin vanilla glaze that sets into a crackly coating. A sprinkle of flaky salt finishes it off.
Everyone loves chocolate chip cookies, so a donut loaf version was a must. I didn’t expect to like it more than an actual cookie, but this loaf completely proved me wrong.
Save this recipe
Want to save this recipe for later?
Enter your email and I’ll send it to your inbox.
The Donut Loaf That Beat the Cookie
This is one of my most popular donut loaves. It comes out beautifully every time, and it is the biggest crowd-pleaser. The Maldon salt on top is a must. I get mine at Sprouts because it is reasonably priced there.
Ingredient notes
Key ingredients
Mini chocolate chips
The small chips spread evenly through the batter and streusel instead of leaving large pockets of chocolate.
Light brown sugar
A little brown sugar in the streusel gives the topping more cookie flavor and helps it bake up with a warmer, caramel-like edge.
Ground nutmeg
There is just 1/4 teaspoon in the batter. It adds the nutmeg flavor of an old-fashioned donut without overpowering the vanilla.
Cornstarch
Cornstarch softens the flour and keeps the crumb tender, which is especially helpful when a loaf is chilled briefly for cleaner slices.
Coarse sanding sugar
Modern Mountain Baking Company White Sparkling Sugar is my go-to sanding sugar. I get it on Amazon, and it adds a crisp, sparkly finish without melting into the top.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
Forager Unsweetened Plain Yogurt
The plain unsweetened yogurt I use for this loaf.
Silk Original Unsweet
The unsweetened soy milk I use for this loaf and glaze.
Country Crock Plant Butter Sticks
The butter sticks I use for the streusel.
Rising Star Baking Supply Vanilla Bean Paste
The vanilla bean paste I use, linked to the 4-ounce Walmart bottle.
Testing notes
Why this works
What binds the loaf without eggs
The yogurt, flour, cornstarch, and sugar work together to give the loaf structure. Yogurt adds moisture and body, while the flour and starch set as the loaf bakes, so eggs are not needed for this style of soft donut loaf.
Why there is apple cider vinegar
The vinegar reacts with the baking soda and helps give the loaf lift. It also balances the sweetness a little. You should not taste vinegar in the finished loaf.
Why room-temperature ingredients matter
Room-temperature yogurt and milk blend more smoothly with the oil and sugar. This helps the batter come together evenly, which gives the loaf a softer crumb and a more even bake.
Why the streusel is chilled
Chilling the streusel keeps the butter cold, so the crumbs hold their shape instead of melting straight into the batter. That is what gives the top its crisp, bakery-style texture.
Why the loaf rests in the pan
The loaf is delicate straight out of the oven. The 25-30 minute pan rest lets the center settle so it is easier to lift out without breaking.
Why the loaf rests before slicing
About 30 minutes in the refrigerator helps the center and glaze set for cleaner slices. I prefer to chill it, then bring slices back to room temperature. You can also let it set on the counter if you want to serve it warmer.
Inside the recipe
How It All Comes Together
Bake with me
Watch the classic donut-loaf method
This video follows my Old-Fashioned Donut Loaf from start to finish. The flavor is different, but the core mixing, layering, baking, cooling, and glazing method carries directly into this Chocolate Chip Cookie Donut Loaf.
Small things that matter
Tips for the best loaf
Do not take this loaf out based on time alone. Ovens and pans bake differently, so check the cake in the center with a skewer or toothpick. It should come out with moist crumbs, not wet batter. An underbaked center can collapse as the loaf cools.
Troubleshooting
If This Happens
The streusel is brown, but the center is still wet
Tent the top loosely with foil at 45 minutes and keep baking. Check the cake in the center of the loaf - the tester should come out with moist crumbs, not wet batter.
Before you slice
Texture and serving notes
Serve the loaf warm for the softest crumb, or chill it fully for a denser, more traditional cake-donut bite.
Keep it good
Storage
Fridge
Store covered in the refrigerator for up to 4 days.
Serve
For the best texture, let chilled slices come back toward room temperature before serving.
Recipe FAQ
Questions that come up
Can I use Greek yogurt in this donut loaf?
Yes, that should be fine. The batter will be just slightly thicker.
Will it turn out the same if I use volume measurements?
Often, yes - but not always. Flour and other ingredients can weigh differently from one cup to the next depending on how they are filled or packed, and even humidity can make a difference. That is why I recommend using a scale when you can. These loaves are easy to make, but their ratios are precise. Baking ingredients are expensive, and there is nothing more frustrating than a loaf that does not turn out as expected. Volume measurements are included for convenience, but weighing gives you the closest match to the recipe I tested.
Can I make this recipe gluten-free?
I have a separate gluten-free version with its own ingredients and method. Follow that recipe rather than swapping the flour in this one. Gluten-Free Chocolate Chip Cookie Donut Loaf
More donut loaves to try
- Prep
- 25 min
- Bake
- 50-90 min
- Total
- About 2 hr 5 min to 2 hr 35 min
- Yield
- One 9x5-inch loaf
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Chocolate Chip Cookie Streusel
- 60 g all-purpose flour60 g (about 1/2 cup) all-purpose flour
- 32 g granulated sugar32 g (about 2 tablespoons + 1 3/4 teaspoons) granulated sugar
- 16 g light brown sugar, packed16 g (about 1 tablespoon + 5/8 teaspoon) light brown sugar, packed
- 1/4 teaspoon fine sea salt1/4 teaspoon fine sea salt
- 45 g cold butter, cubed45 g (about 3 tablespoons + 1/2 teaspoon) cold butter, cubed
- 1/4 teaspoon vanilla bean paste1/4 teaspoon vanilla bean paste
- 48 g mini chocolate chips48 g (about 1/4 cup + 1 teaspoon) mini chocolate chips
- Optional: 1 tablespoon sanding sugarOptional: 1 tablespoon sanding sugar
Loaf
- 208 g all-purpose flour208 g (about 1 3/4 cups) all-purpose flour
- 12 g cornstarch12 g (about 1 tablespoon + 2 1/8 teaspoons) cornstarch
- 1 1/2 teaspoons baking powder1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda1/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg1/4 teaspoon ground nutmeg
- 175 g granulated sugar175 g (about 3/4 cup + 2 tablespoons) granulated sugar
- 96 g neutral oil96 g (about 6 tablespoons + 2 1/2 teaspoons) neutral oil
- 160 g plain unsweetened yogurt160 g (about 1/3 cup + 5 tablespoons) plain unsweetened yogurt
- 108 g milk108 g (about 7 tablespoons) milk
- 2 1/2 teaspoons vanilla bean paste2 1/2 teaspoons vanilla bean paste
- 1/2 teaspoon apple cider vinegar1/2 teaspoon apple cider vinegar
- 100-120 g mini chocolate chips100-120 g (about 1/2 cup + 1 tablespoon to 2/3 cup) mini chocolate chips
Vanilla Crackle Glaze
- 250 g powdered sugar, sifted250 g (about 2 cups + 1 tablespoon) powdered sugar, sifted
- 60 g milk60 g (about 1/4 cup) milk
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
- Pinch fine sea saltPinch fine sea salt
Topping
- Maldon flaky sea saltMaldon flaky sea salt
Before Baking
- Coarse sanding sugar, for sprinklingCoarse sanding sugar, for sprinkling
Pan used
I personally prefer a light-colored aluminum pan for these loaves. Here is the one I use. Not sponsored. I don't earn a commission from this link.
Glass holds heat longer, so the edges can overbake before the center is done. If you use glass, loosely tent the loaf with foil early, as soon as the top starts to brown. The foil helps protect the top, but it does not stop the sides or bottom from baking too quickly.
Removing the parchment
Carefully lift the loaf onto a wire rack and remove the parchment from underneath. I carefully flip the loaf onto its side, then turn it upside down onto my forearm so I can peel away the parchment without damaging the loaf.
Instructions
- 1Preheat oven to 350°F (175°C). Grease and fully line a 9x5-inch loaf pan with parchment paper.
- 2Make the streusel. In a medium bowl, combine the flour, granulated sugar, brown sugar, optional sanding sugar, and salt. Add the cold butter and vanilla bean paste. Work together until crumbly with a mix of small crumbs and larger clusters. Fold in the mini chocolate chips. Refrigerate while preparing the batter.
- 3In a large bowl, whisk together the granulated sugar, oil, yogurt, milk, vanilla bean paste, and apple cider vinegar until smooth.
- 4Add the flour, cornstarch, baking powder, baking soda, salt, and nutmeg. Whisk just until combined and no dry streaks remain.
- 5Fold in the mini chocolate chips just until evenly distributed.
- 6Transfer the batter to the prepared loaf pan and smooth the top. The batter should fill the pan just over halfway full.
- 7Sprinkle the chilled streusel evenly over the batter, leaving some larger clusters intact.
- 8Sprinkle the top lightly and evenly with coarse sanding sugar just before baking.
- 9Bake for 50-90 minutes. At 45 minutes, tent the loaf loosely with foil to protect the streusel and continue baking. Check for doneness as described in the next step before removing the loaf.
- 10
Before you take the loaf out
Baking time is a guide, not a deadline.
Check the center: Insert a skewer or toothpick into the cake, avoiding melted chocolate chips.
Ready to come out: The tester comes out clean or with moist crumbs. No wet batter.
Keep baking: Thick, paste-like batter: bake 3-5 minutes more. Wet batter: bake 7-10 minutes more. Then test the center again.
The 205-210°F (96-99°C) range is an extra check. Batter on the tester still means keep baking, even at that temperature.
An underbaked center can collapse as the loaf cools.
- 11A few minutes after baking, sprinkle with Maldon flaky sea salt. Cool in the pan for 25-30 minutes, then transfer the loaf to a wire rack.
- 12Once the loaf is on the wire rack and feels warm but no longer hot, whisk together the powdered sugar, milk, vanilla bean paste, and salt until smooth and pourable. Drizzle the glaze evenly over the loaf.
- 13Allow the loaf to cool completely at room temperature.
- 14Chill for about 30 minutes, or until the glaze and center feel set enough for clean slices. If you want to serve it warmer, let it set on the counter instead.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
Made it? Tell us.
Ratings and reviews
Made this and turned it into muffins. I had to cut the time to 33 mins and they came out perfect! I will make again and again!!!
Yay, Shelby! I am so happy to hear that it worked out! Thank you for sharing! 😍
I made it 2 times in 2 days its that good! it is actually very similar to a donut which is the craziest thing. my family loved it so much and I will be making it again soon!
Ha! I love this! So glad you enjoy it as much as I do! 🤗❤️ thank you for sharing ❤️
So far so good! Followed this recipe exactly to the gram, used the exact vegan ingredients suggested, and the pan that you use for all the donut loafs. Turned out perfect, smells amazing, and if it smells as amazing as it looks then it'll be the perfect gift for my vegan friends birthday :)!
Yay!! Happy birthday to your friend! Thanks so much for sharing, I hope everyone enjoys it!
My son and I have been salivating over your instram for weeks so we couldn’t wait to make this recipe! We finally did today and wow!!! This did not disappoint!! Do you know the macros and calories for a piece?
Awesome, Laura! So glad to hear it was a hit!!
Made this for my retail shop made mini loaves in cute little 10 oz foil pink and purple boxes Perfect size for a quick breakfast pick up easy to follow quick to make delicious outcome definitely trying other recipes
I’m so glad you enjoyed, Peggy! Thank you for sharing!!
The cake turned out fine, I just didn't think it tasted anything like a donut. My son didn't think it was very good either. Easy instructions though and I appreciate all the ingredients being weighed.
It turned out amazing the texture was delicious. I actually tasted donut part and it honestly is gonna be my new recipe that I’ll be bringing to family functions
Yay! Oh, Marissa I'm so glad. This travels well and can be made in advance too, so that's always a plus! Thank you for sharing :)
I made the loaf this morning, just pulled it out of fridge after cooling and, oh my goodness!! This is probably the best thing I have ever eaten. Followed the recipe to the letter, put aluminum foil loosely on top at 45 minutes while also doing the “is it done” check and to my surprise it was close. Baked for another ten minutes, 55 in total and she was definitely done. Checked with a pick and also with my candy thermometer. I used a non-stick metal loaf pan and had my oven on convection, which I always use when baking. Perfection! I especially love how dense yet moist it is and the crumble on top is delicious! Thank you for this recipe, I foresee many of these in my future. Might play around with some pumpkin purée and/or spice this fall.
Wonderful, Ulla! Thank you so much for sharing your process and experience! I can't wait until you try more :) <3
Absolutely amazing and I made the mistake of sharing it and have had so many requests to remake
Ah! I love that! 😆 so glad everyone enjoyed it! You can start charging by the slice 😂💁🏻♀️
One of my fav recipes ever! I made it without APV or nutmeg, added extra salt in the frost coating and used choco chunks instead of mini chips. the loaf turned out amazing! My fav way to enjoy was cold from the fridge! The yogurt made it creamy and cold streusel tasted just like cookie dough. Cant wait to make this again!
Yes! Refrigerated is the best way! Some people think I’m crazy when I recommend that 😂 I’m so so glad you enjoyed! And thank you so much for sharing your experience ☺️❤️
This recipe makes the PERFECT loaf cake!!! It's very easy to make and turns out delicious. I made it two days in a row and both days my family ate the entire thing within an hour. This is a recipe I will make over and over again!!!
Ah! I love! I'm so glad you all enjoyed it so much! Thank you so much for sharing, Kait :)
It was excellent! Highly recommend. We didn’t have sanding sugar so used granulated and it still turned out great.
Thank you so much for sharing Amelia, I’m so glad it was a hit! 😌❤️
Turned out moist and delicious. I love this recipe, it hits all the textures, tender, a nice crunch from the chocolate chip cookie streusel, sweet & a hint of salt. I’m in love and so are my clients. I can’t wait to try the other flavors.
Ah! I'm so glad! Thank you so much for sharing :) <3
Loved it. Planning on making it again. Great texture and consistency inside and out. Hopefully it is this good every time. I'm not a fan of nutmeg so left it out.
I'm so glad you loved it, Victor! Love that you listened to your preferences and left it out the nutmeg :)
This turned out beautifully!! I was 10g short on yogurt so I added a bit of cream cheese, but it still turned out! I was wondering how you usually store the loaf? Thank you so much!
Love!! So glad you enjoyed it :) I store it in the fridge :)
I know people were having a hard time getting it to bake though, but mine came out perfect!! doubled the recipe and made it in a 10x10 pan and it was so yummy! the streusel was the best part!!
I’m so glad you enjoyed! Thank you for sharing ☺️
I made a sugar free and gluten free version of this loaf. And although it did not turn out Exactly the same, it was a delicious treat that I kept coming back for more. I plan to remake the loaf to work on the structure of the alternative flours. But the flavor of the loaf is really what’s motivating me to make it again. Can’t wait to try your other recipes !
Love experiments - even more when they turn out! Glad you enjoyed it!!
The recipe was absolutely amazing! So much so, I had to try another old fashioned donut loaf recipe two days later. Couldn’t have asked for a better bake.
Awesome, Claire! I love that! It’s hard to stop once you try one 😂🤗❤️🙋🏻♀️
Wish I would have read the reviews before wasting ingredients. I followed directions and measurements perfectly, however it did not bake. After an hour and 15 minutes it was still raw on the inside. I bake often, never have a problem with timing or my oven but it seems it’s not just me having this major problem. Won’t be baking anymore of the recipes here.
Hi Mariah, thank you for sharing what happened. A raw center means the loaf had not yet reached the doneness point described in the recipe, even if the suggested baking time had passed. Baking time is a guide because oven calibration and pan material can significantly affect how quickly the center sets. The loaf should remain in the oven until a tester comes out with moist crumbs rather than wet batter and the center reaches the temperature range provided. If you used the gram measurements and a 9 x 5-inch metal pan, I’m happy to help troubleshoot what may have slowed the bake.
Overall really yummy! I would definitely add an egg if I made this again as it sunk dramatically in the center. I cooked it for an hour and 15 minutes total and then let it cool in the fridge. It sliced up nicely! I also think I would reduce the sugar in the loaf batter. All of that to say, I doubt this will last more than a day or two in my house.
I’m so glad you enjoyed it!! Great notes for people reading this - the loaf can take a longer in some ovens! If you reduce the sugar the next round, let me know how it turns out! Thank you very much for sharing ❤️
Super easy and delicious. I made the chocolate chip donut loaf. Will definitely try some of the others. 😋 I took a picture but dont know where to upload, thanks again!
I'm so glad you enjoyed it, Elisa! You'll have to let me know how the others turn out!
This really blew me away. I watched the reel on instagram and without a doubt the best recipe I’ve found on the app. I made it yesterday and it’s already almost gone!! I followed the directions to a tee, and baked it for 50 minutes. Perfect bake! THANK YOU!
Awesome, Paige! And, of course!! Thank you so much for sharing - I'm happy that you think it's a keeper too :)
I mad this recipe and it was absolutely delicious! So moist and packed with flavor. Mine did sink a bit in the middle, but I didn't want to leave it in any longer since the edges were definitely finished. Still looked and tasted amazing, and I would rather something be slightly underdone than overdone :) The chocolate chips do make the toothpick test a little bit challenging- is that batter or just melted chocolate? Just a small observation. So happy I made this and will definitely be making again! Quick question: would the donut cakes generally freeze well? Would love to prep some in advance. Thank you for this website- so glad I found it! :)
Hey Johnathan! Im so glad you enjoyed it! Yes, the melted chocolate chips can totally throw you off! When that happens I stick a thermometer in it to see what the temp is. Anywhere between 205 and 210 is the sweet spot. I’ve forgotten about it and it’s gone up to 216 and it’s still great, so there’s room for error on this one. I definitely think the crease is from needing a few more minutes or if the oven was opened frequently, that can cause it to happen too :) Thank you so much for sharing!!
This recipe was simple and straight forward. Turned out really soft and the best part was the crumb top. Will definitely be my go to for desserts.
Awesome, Chris! I’m so happy to hear ☺️
I shared this recipe with my friend who is an avid baker to make for me - and wow this was amazing. I had been craving a fluffy donut for awhile, and love chocolate, and this loaf checked all the boxes for me. Highly recommend!
Yay! I'm so glad it checked all the boxes!! Thank you so much for sharing, Rachel :)
It turned out great . I used both white chocolate and milk chocolate. For the sanding sugar I used glitter sugar ⭐. I sever it with our breakfast.
I am loving everything about this! 😍 such good ideas - I’m glad everyone enjoyed!
This is a new hosting staple for me! It was absolutely delicious and everyone complimented it!
Yay!! Finding another staple is always the best 😍 glad this one made the list - thank you for sharing!
I made this this morning, absolutely delicious. Definitely will be making this again. My husband loves it as well! I did substitute the yogurt for heavy cream and it came out delicious. Thank you so much for this recipe!
What a good idea, Eden! I'm so glad you both enjoyed it! :D Thank you for sharing <3
I just tried the recipe today and left me tell you it is soooo delicious you guys have to try it😍
Yay, Shahin!! Thank you so much for sharing, I'm thrilled to hear this!
Made this after seeing it on Instagram, as I'm always looking for new loaf recipes. The cornstarch's adds this great mouth feel. Defiantly let it rest/ chill or it kind of just crumbles with the glaze, when you first cut it.
So glad you enjoyed it, Katheryn! I appreciate you adding that tip, definitely needs time to rest!
Wonderful recipe. Everyone loved it.
Thank you, Dorothy! I am so glad everyone enjoyed! :)
I LOVED this recipe! I made it for my bachelorette party and my friends enjoyed it too! The recipe reminded me of an old fashioned donut in loaf form lol. I really enjoyed this with a cup of hot coffee or tea! Highly recommend ♡
Yay, Kait!! Thank you so much for sharing! I'm so glad everyone enjoyed and the bachelorette party was a success! <3
I loved every bit of this recipe, i think the game changer for the tangy donuty flavour was apple cider vinegar!! It’s one of the most unique desserts I have ever had, the base came put so soft and the too cookie layer gave such a nice crunchy twist. Would recommend it to everyone!!
Thank you so much for reporting back, Dania! I'm so glad you enjoyed it!
Questions from readers
Recipe questions and answers
Made this and it was so yummy! But somehow my streusel sunk in and was absorbed by the bread. The middle of the bread didn’t sink at all my streusel was just absorbed by it and not on top. Any ideas on why? Or how to fix that?
Hey Chloe! My first guess is that the crumble topping wasn't thoroughly mixed or the crumble pieces were too small. You want large pieces of the crumble so that it does not become part of the loaf. Do you have a picture? You can send it or chat more here: angela@obsessedcakes.com. Happy to figure this out with you!
Could the recipe work with high protein vanilla Greek yogurt, such as Oikos triple zero?
No, the vanilla added sweetener will throw this loaf wayyy off ❤️😅
Did anyone have success changing to volume? Followed the recipe and it turned out horrible. Looking for the proper measurements in volume.
Hey Christine, email me so we can troubleshoot - angela@obsessedcakes.com <3
I have nearly all the ingredients beside apple cider vinegar. What could I use instead?
Just omit it you’re fine! ❤️
Hi! Can someone please let me know how to adapt this to a muffin recipe? I’m a great home cook but not an experienced baker! Thank you!
Hello! Make them the same way - no need to change the recipe. Fill your muffin pan the way you normally would and do not fill too high. I’m guessing about 22 min but check at 18 ❤️
What kind of oil do you use?
Canola or vegetable :) avocado works too but it’s more expensive ☺️
I baked the cake for 90 minutes and it didn’t cook properly. It sunk in the middle and was kind of wet, i have no idea what from? what might’ve happened? :(
Meghna! I’d love to get down to the bottom of it. Did you use a thermometer to check doneness? What type of pan did you use? Did you weight the ingredients? I’ll email you ❤️
Is it ok to add streusel in the middle of the chocolate chip cookie donut loaf (like you do for the old- fashioned donut loaf)?
I haven’t tried! If you haven’t made it before I recommend trying as written first, but if you want to make a go for it, let me know how it turns out!
Do you think you can substitute all dairy products for non dairy such as oatmilk?
Hi! All my products are tested using non dairy. Oat milk will work just fine. I list the brands that I use for every recipe ❤️
Can I use regular vanilla extract instead of paste?
Yup! :D Let me know how it turns out!
Salted or unsalted butter? Thank you.
Either works! :) I use salted because it's easier to find in my area.
I can’t find vanilla bean paste. Can I just use vanilla extract instead?
Yup! :)
Could I prep this the night before and store in fridge overnight before letting sit out in the morning for 20/30mins then bake? Or would the butter congealing overnight mess up the texture? Thanks.
Hey Evan! Make the dry mix and store then make the wet mix and store in the fridge. You can also prep the streusel and refrigerate. Combine the batter, assemble and bake on the day you plan on eating. It also tastes great if you bake ahead of time and store in the fridge.
Can you freeze this? I'd love to make this for my grandchildren but they're a 7 hour drive away!
Yes! I freeze this one all the time :) Just make sure its in an airtight bag :)
I don’t have apple cider vinegar. What could I use instead ? Or could I omit it ?
Just omit it. It'll turn out great :)
I have everything on here except for the Apple cider vinegar. Would I be okay making this without it? Or is it absolutely necessary?
Totally fine :)
Question please… I don’t have fine sea salt. Is there a substitute you can suggest? Thank you.
Hi there! Just use whatever salt you have on hand :) Less course the better for the batter. Let me know how it turns out!
My loaf sunk and looks very bad. I put the streusel on the fridge fo stay cold so it would sink to the bottom. What did I do wrong?
I’m sorry your loaf sank. Keeping the streusel cold is correct and should help the clusters hold their shape; it should not cause the loaf to sink. The center may have needed more baking time, but I would love to help you narrow it down. What type of pan did you use, how long did it bake, and did a tester come out with wet batter or moist crumbs?
Do you think turning this into gluten free loaf would work?
Hi Alisha! I haven't tested so I can't be certain. I know people have tested and results were positive, but I cannot be sure what that looks like.
Fine I just don't like being told what brands to use.
Hi Carny! I can see how the verbiage can be taken that way. I've gone ahead and tweaked it so that it properly conveys my messaging.
Is there anything that can replace the yogurt?
Hi Taylor! Sour cream will work as 1:1 substitute :)
Can you use greek yogurt?
Yes. I used to advise against it, but it turns out quite nice.
Can this be made into mini loaves? If so, do the measurements change? And how would the time/temp change?
Hi Amy! If the mini loaves are roughly cupcake size, bake at 350 and check at 18min. I'd guess the range to be 18-22 min. Let them reach 203-205 in temp. Let me know how they turn out!
I have to avoid top 6 allergens. Do you think Cocojune coconut based yogurt would work?
Hey Garrett, I normally don't use coconut based yogurts so I can't guarantee the results will be identical, but I should work just fine :). I'm curious how it turns out if you do try!
Did you make this?
Share your bake on Instagram - tag @obsessedwithcashews and use #obsessedcakes.