This gluten free chocolate pound cake is moist, rich, and loaded with chocolate chips. It's the perfect cake for the chocolate lovers in your life.
After perfecting this gluten free pound cake recipe, I knew I wanted a chocolate version.
In my kitchen, if a dessert can be made with chocolate, it will be. I'd eat an old shoe if it was dipped in dark chocolate!
This gluten free chocolate pound cake is rich, moist, and packed with deep cocoa flavor. Nobody will guess this cake is gluten-free!
Key Ingredients
- Butter - Any good pound cake has a substantial amount of butter in it! It's what gives it that dense yet tender crumb. I buy butter in bulk and freeze it so I never run out. I keep one pound in the fridge at all times.
- Dutch cocoa powder - One of my favorite ingredients to bake with! It provides such a rich and dark chocolate flavor. Dutch cocoa has a smoother, richer flavor than natural cocoa.
- Bob's Red Mill 1:1 All Purpose Flour - My favorite gluten free all purpose flour blend. The taste and texture is on point and it's widely available. I buy it at Walmart, Target, or on Amazon.
- Sour cream - To keep the cake moist, rich, and dense like any good pound cake should be! For best results, use full-fat sour cream.
- Semisweet chocolate chips - Adds even more chocolatey flavor to this decadent pound cake. It's like a bakery style chocolate muffin and a pound cake had a baby.
How to Make Gluten Free Chocolate Pound Cake
Before you start, preheat your oven and grease a loaf pan. I used nonstick cooking spray and had no problems getting it out of the pan. Just make sure you're nonstick spray is gluten-free! Some of them have added flour.
- Cream the butter and sugars: Beat until it lightens in color and consistency. As you beat it, air is incorporated into the butter mixture.
- Add the eggs: Do it one at a time. This prevents overmixing and creates a stable batter.
- Add the dry ingredients: I measured them into a bowl and whisked to combine. Add half of them at a time, mixing after each addition. The batter will be very thick at this point.
- Add the sour cream: Beat to combine. The sour cream will lighten up the batter so it looks more like a thick mousse. Stir in the chocolate chips.
- Scoop and bake: Transfer the batter to the loaf pan and bake until a toothpick comes out clean, around 70 minutes.
Helpful Tips
- Let it cool for at least 15 minutes before removing it from the pan! This one is incredibly difficult because it looks amazing and it smells amazing BUT don't let all that hard work go to waste. Wait for it to cool so it won't fall apart when you try to take it out.
- Room temperature pound cake is much denser than warm pound cake. It settles as it cools. I wait until mine is completely room temp before diving in.
- Wait for it to cool completely before wrapping it in saran wrap or storing it. It shouldn't be even slightly warm! Why? Because if it's warm, it will condensate in the bag and thus, perish quickly.
Storage Tips
Pound cake is freezer-friendly! You don't have to eat the entire loaf in one shot. Although, I do understand the temptation.
- To store, transfer the cooled loaf to a gallon zip-top bag and seal. Store at room temperature for up to 3 days.
- I prefer to freeze the pound cake in slices. This way you can thaw and warm one slice at a time. Cut the loaf into slices, transfer them to a plate, and freeze for an hour. Transfer the frozen slices to a zip-top bag and freeze for up to 3 months.
FAQs
The short answer is no! While almond flour can make delicious cakes, it's not a 1 to 1 substitute with gluten-free all-purpose flour. It reacts differently in recipes and typically needs more eggs to achieve the same structure.
Unfortunately, this isn't a straightforward answer. Gluten-free flour is a mixture of alternative flours, starches, and xanthan gum. Each brand contains different ingredients and amounts! My recommendation is Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. It has a gluten-like taste and texture!
Other Gluten Free Cake Recipes You Might Love
- Gluten Free Italian Cream Cake
- Gluten Free Red Velvet Cupcakes
- Gluten Free Spice Cake
- Gluten Free Gingerbread Cake with an Orange glaze
- Soft Gluten Free Chocolate Cupcakes
Gluten Free Chocolate Pound Cake
Equipment
- Stand Mixer with the Paddle Attachment
Ingredients
- 1 cup unsalted butter
- ¾ cup + 2 tablespoons white sugar
- ⅓ cup brown sugar
- 3 large eggs
- 1 cup Bob's Red Mill 1:1 All Purpose Flour
- ⅓ cup dutch processed dark cocoa powder I used Hershey's dark
- 1 t. baking powder
- ¼ t. kosher salt
- ½ cup sour cream
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9 by 5 baking pan with nonstick cooking spray.
- In a medium bowl combine the cocoa powder, flour, baking powder, and salt. Stir with a whisk and set aside.
- In the bowl of a stand mixer, cream the butter and both sugars for 3 minutes on medium speed. It should look lighter in color.
- Add each egg, one at a time, mixing well after each addition. Scrape the sides of the bowl to make sure everything is combined.
- Add half of the flour mixture and mix until combined, then repeat with the remaining flour mixture. Add the sour cream and beat until a thick batter forms. Stir in the chocolate chips.
- Scrape the batter into the loaf pan and bake until a toothpick comes out clean around 70 minutes. Let the cake cool for at least 15 minutes before removing it from the pan.
Donna Anglin says
This sounds delicious and I can't wait to make it! I wonder if plain Greek yogurt would work in place of sour cream?