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Sour Cream Chocolate Chip Pound Cake Recipe

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4.3 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings
  • Diet: Gluten Free, Vegan

Description

This Gluten-Free Vegan Sour Cream Chocolate Chip Pound Cake is a rich and moist dessert that combines the classic buttery flavor of pound cake with the indulgence of mini chocolate chips. Made with a gluten-free flour blend and vegan substitutes for butter and sour cream, it offers a deliciously dense texture while remaining accessible to those with dietary restrictions. The cake is baked to a golden perfection, with chocolate chips folded inside and sprinkled on top for added sweetness and texture.

Ingredients

Dry Ingredients

  • 1 ⅔ cups Gluten Free 1-to-1 Flour Blend (e.g., Bob’s Red Mill)
  • ½ teaspoon Salt
  • ¼ teaspoon Baking Powder

Wet Ingredients

  • ¾ cup Vegan Butter, room temperature
  • 1 ¼ cups Sugar
  • 3 large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • ⅓ cup Vegan Sour Cream, room temperature

Add-ins

  • 1 cup Mini Chocolate Chips, divided (reserve 3 tablespoons)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325 °F (163 °C). Line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
  2. Combine dry ingredients: In a small bowl, whisk together the gluten-free flour blend, salt, and baking powder. Set this mixture aside to integrate into the batter later.
  3. Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the vegan butter and sugar on medium speed for 5 minutes until the mixture is light, fluffy, and pale in color, indicating proper aeration.
  4. Add vanilla: Pour in the vanilla extract and mix for an additional 30 seconds to evenly distribute the flavor.
  5. Incorporate eggs: Add eggs one at a time, mixing for 30 to 60 seconds after each addition. Be sure to scrape down the sides of the bowl to incorporate all ingredients.
  6. Mix in flour and sour cream: Reduce the mixer speed to low. Add half of the flour mixture, followed by half of the sour cream. Repeat with the remaining flour and sour cream. Stir until everything is just combined; do not overmix.
  7. Fold in chocolate chips: Gently fold all but 3 tablespoons of the mini chocolate chips into the batter using a rubber spatula, ensuring an even distribution without deflating the batter.
  8. Prepare for baking: Spread the batter evenly into the prepared loaf pan and sprinkle the reserved 3 tablespoons of chocolate chips on top for a chocolatey finish.
  9. Rest the batter: Allow the batter to rest for 10 minutes in the pan; this helps the batter settle before baking.
  10. Bake: Bake in the preheated oven for 70 to 80 minutes, until the cake is golden brown and firm to the touch. A toothpick inserted into the center should emerge clean or with just a few moist crumbs.
  11. Cool: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then transfer the cake to a wire rack to cool completely before slicing and serving.

Notes

  • Not dairy-free? Substitute vegan butter and vegan sour cream with regular unsalted butter and traditional dairy sour cream in the same amounts.
  • Tip for success: Ensure all your ingredients — butter, eggs, and sour cream — are at room temperature to achieve a smooth, well-emulsified batter. Set them out 30 to 60 minutes before starting.
  • Storage: Store leftover pound cake in an airtight container at room temperature for up to 3-4 days to maintain freshness.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/sour-cream-chocolate-chip-pound-cake-recipe/