Gluten-Free Chocolate Chip Pound Cake

Pound cake asks for richness, not gluten, which makes it a natural for conversion — this one is dense, buttery, and freckled with mini chocolate chips that stay suspended through the crumb. It slices clean, toasts beautifully, and keeps for days under a cake dome.

Yield: One 9×5 loaf · Time: 1 hr 30 min

Ingredients

• 1 cup (225 g) butter, softened
• 1 1/4 cups (250 g) sugar
• 4 large eggs, room temperature
• 2 tsp vanilla
• 2 cups (280 g) gluten-free all-purpose flour blend with xanthan gum
• 1 tsp baking powder
• 1/2 tsp salt
• 1/3 cup (80 ml) sour cream
• 1 cup mini chocolate chips tossed with 1 tsp flour blend

Directions

1. Cream the butter and sugar for a full 4 minutes until pale.
2. Beat in the eggs one at a time, then the vanilla.
3. Fold in the flour blend, baking powder, and salt alternating with the sour cream.
4. Fold in the floured chips and scrape into a greased, lined 9×5 pan.
5. Bake at 325°F (165°C) for 65–75 minutes, tenting at the 45-minute mark. Cool 20 minutes before turning out.

Pro tip: Room-temperature eggs are non-negotiable in pound cake — cold eggs break the batter and cost you the velvet crumb.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

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