Chocolate Pound Cake is a classic, delicious recipe. We’ve made one without the gluten that everyone will enjoy!
- Easy
- 75 mins
- 6 servings
Ingredients
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
Glaze
- 4 ounces of your favorite chocolate, chopped
- 1/4 cup heavy whipping cream
- 1 teaspoon Rodelle Vanilla Extract
Uses
Directions
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.