Gluten Free Chocolate Pound Cake

Gluten Free Chocolate Pound Cake

Chocolate Pound Cake is a classic, delicious recipe. We've made one without the gluten that everyone will enjoy!



75 minutes




6 servings


For the Cake

  • 1 1/3 cup all purpose gluten free flour, with xanthan gum
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 3/4 cup Rodelle Cocoa Powder
  • 1/3 cup coconut oil
  • 1 cup unsalted butter, softened, room temperature
  • 1 1/4 cup granulated sugar
  • 5 eggs, room temperature
  • 1 teaspoon Rodelle Vanilla Extract
  • 1/4 cup heavy cream, room temperature
  • 2 1-oz squares semisweet chocolate
  • 1 teaspoon espresso powder



For the Cake

  • Preheat oven to 325°F. Grease two 9x5-inch loaf pans.
  • Sift flour, cornstarch, salt, and cocoa together.
  • Chop up chocolate squares and melt in double broiler or low microwave setting, being very careful not to burn the chocolate. Stir in the espresso powder.
  • In bowl of stand mixer, beat coconut oil with 1/4 cup sugar until fluffy. Add butter and beat well.
  • Add remaining sugar and vanilla; beat at high speed for 5 minutes.
  • Lower speed and beat in eggs, one at a time.
  • Beat in flour mixture, then, beat in the cream. Stir in the melted chocolate mixture.
  • Pour into pan. Rap pan on counter to release any trapped air.
  • Bake 40 - 50 minutes (depending on your oven and altitude), or until a toothpick come out clean when inserted in center of cakes.
  • Cool 15 minutes before removing cake from pan to a wire rack to cool completely.
  • Serve with chocolate glaze over cut slices.

For the Glaze

  • Melt chocolate, add vanilla and cream and which until well blended.

Inspired By Rodelle

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