Gluten Free Chocolate Chip Loaf Cake -

Two pieces of chocolate chip cake on a plate.

5 from 1 vote

Gluten Free Chocolate Chip Loaf Cake

The dense, rich gluten free chocolate chip loaf cake is like a lightened-up version of pound cake, and made gluten free! Bittersweet mini chocolate chips are swirled throughout a tender, ultra-sliceable cake that's buttery and moist.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 425kcal

Author: Nicole Spiridakis

Ingredients

1 ¾ cups (219 grams) gluten free flour blend, or gluten free all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon fine sea salt
¾ cup unsalted butter, at room temperature
¾ cup granulated sugar
2 large eggs, at room temperature
¼ cup sour cream, at room temperature
2 teaspoons pure vanilla extract
½ cup whole milk, at room temperature
1 cup mini chocolate chips

US Customary - Metric

Instructions

Butter and line the bottom of a 9x5 inch loaf pan with parchment paper. In a medium bowl whisk together the flour, baking powder, and salt.
Using a handheld or stand mixer beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed. Add the eggs and beat on high speed for 1 minute, then beat in the sour cream and vanilla extract.
Beat the dry ingredients into the wet ingredients, then pour in the milk on low speed. Beat on low speed just until all of the ingredients are combined. Gently fold in the chocolate chips.
Pour the batter evenly into the prepared loaf pan and smooth the top. Preheat the oven to 350℉ and rest the batter while the oven heats.
Bake for about 60-75 minutes or until a toothpick inserted in the center comes out clean. Check at 55 minutes and check in 5-minute intervals thereafter. If the cake looks like it's browning on top add a loose tent of foil.
Remove the loaf and cool the cake in the pan on a wire rack for at least 1 hour, then gently turn it out to cool fully.

Notes

recipe tips & tricks

Rest the batter: Let the batter rest for a bit before baking. All gluten free flours benefit from a rest to let them absorb liquids. Resting the batter in the pan while the oven preheats is the perfect amount of time for the batter to hydrate.
Use regular chocolate chips. I love using mini chocolate chips because they don’t overwhelm the cake with chocolate and don't sink to the bottom during baking! However, you can use regular chocolate chips if needed. Note that if you use regular chips they may float down to the bottom of the cake because the flour is not heavy.
Flour blend substitute: Swap your favorite 1:1 gluten free flour by weight for my DIY flour blend, or straight oat flour in a 1:1 sub. Use 1 ¾ cups (219 grams) of oat flour for the gluten free flour blend.
Make it dairy-free: Use your favorite non-dairy milk, non-dairy butter, non-dairy sour cream, or plain non-dairy yogurt in place of dairy ingredients.
Make it refined sugar-free: Substitute coconut sugar for the granulated sugar. This will affect the taste and color of the cake but it will still be delicious!
Eat it cold: Once you've enjoyed a slice of this cake warm, try a slice cold. I love to keep this chocolate chip loaf cake in the fridge - the chocolate chips get nice and crunchy and the crumb becomes even more rich and dense if that is possible. (Still, it's hard to beat a still-warm slice of cake when the chocolate chips are still slightly melty.)
To finish: This cake is wonderful plain. However, you can serve slices alongside sweetened or unsweetened whipped cream, a scoop of vanilla ice cream, or, in my favorite easy cheat topping, spread a slice with Nutella.

Nutrition