Chocolate Chip Pound Cake
Gluten Free Dairy Free Chocolate Chip Pound Cake
It's been about 5 years since my last post but that time has been both wonderful and rewarding. I have the amazing opportunity of raising my daughter Lilly, and she is incredible.
In light of Covid-19, I (like many parents) have been tasked with the challenge of homeschooling. This is not my strength but it has given Lilly and me a lot of time together and a lot of time to bake. Because baking is learning, right? This recipe I'm sharing today was Lilly's idea. After a couple of batches of banana bread she was ready for a change and Chocolate Chip Pound Cake was her request! We hope you enjoy our recipe as much as we did making it!
INGREDIENTS
Start to Finish: 75 minutes (including baking time)
2 1/4 cups gluten-free flour
1 tsp xanthan gum (if it's not already in your flour mix)
1 1/4 tsp salt
1 tsp baking powder
3/4 cup coconut oil, melted
1 1/2 cups granulated sugar
2 tsps vanilla
3 large eggs, room temperature
2/3 cup full fat coconut milk, well shaken
1 tsp fresh lemon juice (stir into the milk and set aside)
1 1/2 - 2 cups chocolate chips (mini) about 10 oz
INSTRUCTIONS
Preheat oven to 350º F. Grease 1 9-inch bundt pan or 2 mini loaf pans and set aside.
In a medium bowl, whisk together the dry ingredients: flour, xanthan gum, salt and baking powder. Set aside.
In a large bowl, combine coconut oil, sugar and vanilla. Mix well.
Add in eggs one at a time, stirring after each addition.
Add in coconut milk (with lemon) and mix for about 2 minutes.
Gradually add dry ingredients into the wet ingredients, mixing well.
Add in chocolate chips and stir until just combined.
Pour batter evenly into Bundt pan or mini loaf pans.
Bake in the center of a preheated oven, for about 50 minutes. Bake until a toothpick inserted in the center comes out clean.
Cool the pan briefly, then gently pop out and continue cooling on a wire rack.
Once completely cooled, cover in an airtight container.