Gluten Free Chocolate Pound Cake
This gluten free chocolate pound cake is moist, rich, and studded with chocolate chips. It's the perfect cake for the chocolate lovers in your life.
Equipment
- Stand Mixer with the Paddle Attachment
Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup + 2 tablespoons white sugar
- ⅓ cup brown sugar packed
- 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.
Nutrition
Calories: 386kcalCarbohydrates: 40gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 88mgSodium: 108mgPotassium: 162mgFiber: 3gSugar: 29gVitamin A: 599IUVitamin C: 0.1mgCalcium: 64mgIron: 2mg
Tried this recipe?Let us know how it was!