Chocolate Chip Cake

My sister makes this cake every holiday. It’s a tradition in her husband’s family that goes back to his grandmother! I used to love this cake before I had food allergies (the original was full of gluten, dairy, and eggs.)

I’ve always wanted to remake the recipe allergy safe but have struggled to get it just right- until this year. This cake is easy and so tasty. I baked it in a Bundt pan, but you could also bake it in a 9x13 pan.

The recipe calls for a glaze, but we usually omit that. It’s sweet enough on it’s own :)

I hope you enjoy this recipe!

Chocolate Chip Cake

• 2 ¾ cups gluten free flour blend

• 2 tsp baking powder

• ½ tsp salt

• 1 c non dairy butter, softened

• 1 ½ c sugar

• 1 c non dairy yogurt

• 1 tsp vanilla extract

• ½ cup full fat coconut milk or other non dairy milk

• 1 c dairy free chocolate chips

• 1 cup powdered sugar

• 1-2 Tbsp non-dairy milk

• Preheat oven to 350°F. Grease a bundt pan thoroughly and set aside.

• In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.

• Cream the butter with the sugar until smooth. Add the yogurt and vanilla and mix well.

• Add the dry ingredients, alternating with the milk. Fold in chocolate chips.

• Pour batter into bundt pan and cook about 50 minutes or until toothpick inserted comes out clean. Let cake cool for 20 minutes before inverting on plate.

• To make glaze (optional) combine milk and powdered sugar until smooth. Drizzle over cake.