Sour Cream Chocolate Chip Pound Cake
This classic sour cream pound cake is filled with loads of mini chocolate chips. It's a simple gluten free and dairy free dessert recipe that you'll enjoy year round!
Servings: 12
Calories: 335 kcal
Ingredients
- 1 ⅔ Cups (247 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ teaspoon Salt
- ¼ teaspoon Baking Powder
- ¾ Cup (170 g) Vegan Butter room temperature
- 1 ¼ Cups (250 g) Sugar
- 3 large (150 g) Eggs room temperature
- 1 teaspoon Vanilla
- ⅓ Cup (80 g) Vegan Sour Cream room temperature
- 1 Cup (180 g) Mini Chocolate Chips divided
Instructions
- Preheat the oven to 325 °F (163 °C). Line a 9x5 loaf pan with parchment paper.
- Combine the flour, salt, and baking powder in a small bowl. Mix well and set aside.1 ⅔ Cups (247 g) Gluten Free 1-to-1 Flour Blend, ½ teaspoon Salt, ¼ teaspoon Baking Powder
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 5 full minutes, until light and fluffy.¾ Cup (170 g) Vegan Butter, 1 ¼ Cups (250 g) Sugar
- Add the vanilla and mix for 30 seconds more.1 teaspoon Vanilla
- Add the eggs one at a time, mixing for 30-60 seconds after each addition. Scrape down the sides of the mixing bowl.3 large (150 g) Eggs
- Turn the mixer to low speed. Add half of the flour mixture followed by half of the sour cream. Repeat with the remaining ingredients, stirring until everything is just combined.⅓ Cup (80 g) Vegan Sour Cream
- Fold in all but 3 tablespoons of the chocolate chips by hand with a rubber spatula.1 Cup (180 g) Mini Chocolate Chips
- Spread the pound cake batter into the prepared pan and sprinkle the remaining chocolate chips on top. Let it rest for 10 minutes. Bake in the preheated oven for 70-80 minutes. The cake should be golden brown and feel firm when gently poked on the top.
- Remove the pound cake from the oven and cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
NOT DAIRY FREE? Use regular unsalted butter and dairy sour cream in the same measurements.
TIP FOR SUCCESS: All ingredients must be room temperature for the batter to emulsify correctly. Set your butter, eggs, and sour cream out for 30-60 minutes prior to mixing.
STORAGE: Store leftover pound cake in an airtight container at room temperature for 3-4 days.