Whole-Wheat Chocolate Chip Loaf Cake

Gees! did anyone actually make this recipe as stated? My head is spinning from all the substitutions and deletions.

How can I adapt this for baking in a glass loaf pan?

I was short on brown sugar and subbed in 25g of granulated, loaf came out just fine. Not sure if my batter was a bit over-whipped, and i forgot about the parchment so the buttered pan probably added even more moisture, but evenly distribute the remaining chips on top of the batter once in the pan. The melting chocolate can make batter even heavier, and I'm slightly concave/underbaked at the center. Nevertheless, this is simple and delicious with coffee!

Used walnut oil as the “neutral” oil Coconut sugar instead of light brown 1/2 cup buckwheat flour in place of 1/2 of the AP SO good!

Substituted olive oil for butter. Used dark brown sugar. Added sunflower seeds and pumpkin pie spice. So good!!

Made the loaf following the recipe and it was delicious!! I will probably adjust next time to use 1 cup whole wheat flour of the total 1 1/2 cups as is suggested just because I loved how the whole wheat added to the loaf. Saved to favorites in my recipe box. Now I’m going to enjoy another slice!

I made a half recipe of this in a mini-loaf pan measuring 2 3/4" x 6.5" (at the base), baked for 31 minutes, and it turned out perfectly. For the whole-wheat flour I used King Arthur's white whole-wheat. This cake has a nice complexity of flavor from the whole-wheat flour and I bet it would be great with some of the other types of flour suggested in the comments.

I use a locally milled whole wheat flour from Barton Springs Mill and I almost never use white all purpose flour any more, so that’s the way I made this but was delicious and the texture was perfect. I used flaky salt sprinkled on the top-don’t skip this!

I made this GF and Bariatric friendly using a cup of Almond flour a 1/2 c of Casava flour and a tsp of Xantham gum. I also used Monkfruit sweetener (Truvia) and Lilly's chips. My husband was skeptical but he loved it. Bariatric and GF friendly. I would use less chips next time. I did use the Turbinado sugar on top which made it super yummy.

Delicious! I can’t eat dairy, and I didn’t have any cashew sour cream made when I wanted to bake this, so I subbed it with 3/4 cup of a quick almond milk buttermilk (.75 T apple cider vinegar and fill the rest of the measure up with almond milk). Worked great! Kept the sugar and such the same because I made this for my family’s sabbath treat, but I did appreciate the little bit of fiber and extra flavor the WW flour brings.

Loved this recipe--this recipe was delicious and is a keeper, and I will certainly make again--very easy and unfussy, and warming, too, on a snowy Saturday morning. Loved the whole-wheat, and not sticky-sweet. Would have loved to have made this recipe with Nestle's espresso chips, but they no longer make them. I had made this recipe a long time ago but then forgot about it, so grateful to be reminded of it again.

So I read all the comments and this is what I did: used half KA AP flour & half KA white whole wheat. Reduced the sugar to 1/2 cup. Added coconut flakes and a little cinnamon. Used low-fat Greek yogurt. Cake is delicious and moist and has a hint of coconut! I will definitely make this again.

Can Greek yogurt be used in place of sour cream?

Made as written, ignoring all the sugar-shaming comments (it's cake!) and enjoyed its tenderness and mildly sweet taste. Sole change was instead of whole wheat flour, I used spelt flour, which I starting buying during baking supply shortages early on in the pandemic. Am another huge Yossi Arefi fan!

I will make anything by Yossi Arefi, whose “Snacking Cakes” is my go-to cake book. This recipe did not disappoint. I cut back on the sugar as others suggested, but otherwise kept it as is. The next time I have Greek yogurt on hand, I will try it with that. I hope this one is included in Yossi’s next book (Snacking Cakes 2?).