Chocolate Chip Cream Cake
 
Prep time
Cook time
Total time
 
Tender gluten-free cream cake with chocolate chips and a drizzle of whatever you like on it.
Author:
Recipe type: dessert
Serves: 12-15 servings
Ingredients
  • FOR THE CAKE:
  • 1¾ cups gf flour
  • 1 cup cane sugar
  • ¼ cup brown sugar
  • 1 cup full fat Greek yogurt or full fat sour cream
  • ¼ cup butter, softened
  • ¼ cup non-gmo, non-hydrogenated shortening or refined coconut oil
  • 3 eggs
  • ¼ cup milk
  • 1 ½ tsp. baking soda
  • 1 tsp baking powder
  • ½ tsp. mineral salt
  • 1 bag soy-free mini chocolate chips + 1 Tbls. gf flour to dust
  • FOR THE DRIZZLE:
  • 1 cup 10x sugar
  • ½ tsp. vanilla
  • 1-2 Tbls. water (add just a little at a time)
Instructions
  1. FOR THE CAKE:
  2. Preheat oven to 350˚
  3. In the bowl of an electric mixer, combine sugars and fat and mix until smooth.
  4. Add eggs and mix well.
  5. Combine the remaining dry ingredients and add ⅓ of that to the mixer and mix.
  6. Combine the sour cream (or yogurt) and milk.
  7. Add half that mixture to the batter and mix well.
  8. Add ⅓ of the dry ingredients and mix.
  9. Add the remaining sour cream mixture and mix.
  10. Add the remaining dry ingredients.
  11. Add dusted chocolate chips and mix with a wooden spoon just until incorporated.
  12. Spread in greased and floured Bundt pan.
  13. Bake until toothpick comes out clean. About 45-55 minutes.
  14. Allow to cool completely before turning out onto a serving dish.
  15. FOR THE DRIZZLE:
  16. Combine the ingredients and drizzle on top of cake.
  17. Store in a cool place, covered for up to 4 days.
Recipe by Mr. Farmer's Daughter at https://www.mrfarmersdaughter.com/chocolate-chip-cream-cake/