An impromptu snack, a few pantry ingredients, and an air fryer on: that’s how this soft, light cake full of chocolate chips came to be, winning over both kids and adults with the first bite.
Some recipes are born by chance, between whipping up a quick snack and using some leftover ingredients in the fridge. That’s how this light air fryer cake came to be, initially intended for my niece’s breakfast and ending up… almost all eaten as a snack.
I had just a bit of cream to use up, little time, and a strong desire to make something homemade, simple, and lighter than usual. So I “stretched” the cream with water, took out the air fryer, and added a handful of chocolate chips to make it even more delicious.
The result? A soft, vanilla-scented cake without butter, perfect for breakfast, kids’ snacks, or to accompany an afternoon coffee. One of those clever recipes you can make in minutes with simple ingredients but that can win over the whole family at first taste.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggs
- 1/2 cup sugar
- 3 tbsps whipping cream (or cooking cream)
- 1/4 cup water
- 1/3 cup vegetable oil
- 1 1/3 cups all-purpose flour
- 2 tbsps chocolate chips (level)
- vanilla flavor
- 1/2 packet baking powder
Tools
- 1 Electric whisk
- 1 Pan
- 1 Air fryer
🧁 Procedure
In a large bowl, break the eggs and whisk them lightly with the sugar, just enough to get a light and frothy mixture. This first step helps the cake become softer and well-risen, even in an air fryer.
Continue mixing and gradually pour in the vegetable oil, then add the water and diluted cream, always a little at a time. The mixture must remain smooth and lump-free.
Add the sifted flour, flavor the dough with the vanilla aroma, and finally incorporate the baking powder. Gently mix from bottom to top to avoid deflating the mixture.
At this point, add the chocolate chips and distribute them evenly. Pour the batter into a lightly oiled 8-inch pan and level the surface with a spatula.
Insert the pan into the air fryer and cook at 302°F for about 30 minutes. Before removing, always do the toothpick test: if it comes out dry, your soft and light cake is ready.
📝 Final Notes and Tips
This light air fryer cake adapts to countless variations, perfect for catering to the tastes of the whole family. If you don’t have an air fryer, you can also bake it in a traditional static oven at 338°F for about 30 minutes, always remembering to do the toothpick test before removing.
For an even more indulgent version, you can replace the chocolate chips with pieces of dark chocolate or add a handful of hazelnut granules to the dough. If you prefer it more “breakfast-like,” a simple dusting of powdered sugar makes it perfect to accompany a cappuccino or a cup of hot milk.
Store the cake under a cake dome or in an airtight container: it will stay soft for 2–3 days, ready for an impromptu snack or a last-minute breakfast.
Because, in the end, the best recipes are those born by chance, with a few ingredients, a pinch of creativity, and the desire to bring something simple, homemade, and shared with loved ones to the table.
FAQ (Frequently Asked Questions)
Can I replace the cream with just water or milk?
Yes, you can use just water or milk in the same total quantity. The cream makes the cake a bit softer and more fragrant, but it turns out great even in a lighter version.
What pan can I use in an air fryer?
The ideal is a 20 cm metal or silicone pan that allows the hot air to circulate well. Always check that it fits comfortably in your air fryer basket.
