Chocolate Chip Pound

Cook Time: 60 minutes

Yield: 12-14

This pound cake is perfect for dessert or breakfast. Completely allergy free and you would never know the difference.

Ingredients

  • • 1 cup DF margarine,
  • • 2 cups sugar
  • • ½ cup applesauce
  • • 4 tsp baking powder
  • • 2 tbsp vinegar
  • • 3 tsp baking soda
  • • 1 teaspoon pure vanilla extract
  • • 4 cups all-purpose flour
  • • 2 cups (16 ounces) dairy free yogurt (coconut yogurt was tested in this recipe)
  • • 2 cups (12 ounces) semisweet chocolate chips
  • Gluten Free Option
  • • Substitute 4 cups of Gluten Free all-purpose flour + 2 tsp xanthum gum for 4 cups of all purpose flour

Instructions

  1. In a large bowl, cream margarine and sugar until light and fluffy.
  2. Add applesauce, vinegar , DF yogurt and vanilla.
  3. Mix well.
  4. In a separate bowl combine the flour, baking powder and baking soda; add to creamed mixture. Fold in chocolate chips.
  5. Pour into a greased and floured 10-in. fluted tube pan.
  6. Bake at 350° for 60-65 minutes or until a toothpick comes out clean.
  7. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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