This moist recipe for gluten free chocolate pound cake is an easy dessert. This homemade gluten free baking recipe is really simple to make a loaf cake and chocolate icing to pour over top. The slices of pound cake are delicious served with coffee or a big glass of cold milk!
This Gluten Free Chocolate Pound Cake is a rich and moist dessert that combines the classic flavor of a traditional pound cake with the indulgence of chocolate.
Made with gluten-free flour, it provides a delicious and comforting option for those avoiding gluten. The cake has a dense, tender crumb, making it perfect for a cozy treat or a special occasion.
It’s an easy homemade cake recipe that can be enjoyed on its own or dressed up with a simple chocolate glaze. The glaze is quick to make and adds a glossy, decadent finish to the cake, enhancing its chocolatey richness.
If you are looking for more chocolate recipes try my Gluten Free Double Chocolate Chip Cookies, my Gluten Free Double Chocolate Bundt Cake, my Gluten Free Triple Chocolate Brownies or my Gluten Free Chocolate Cake with Cream Cheese Frosting.
You can find all of my cake recipes here: Gluten Free Cake Recipes
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Instructions
Preheat your oven to 325 degrees. Grease your 9x5 loaf pan with coconut oil or butter and line with parchment paper. Set aside.
In a mixing bowl whisk together the gluten free flour, cocoa powder, baking powder, xanthan gum, baking soda and sea salt. Set aside.
In a microwave safe bowl melt the chocolate chips. I heat for 30 seconds at a time stirring in between until the chocolate is smooth. Set aside to cool slightly.
In the bowl of your stand mixer beat together the unsalted butter and granulated sugar for 2-3 minutes until well combined. Add the eggs one at a time beating the mixture in between to combine. Add the vanilla and beat to combine.
Add the melted chocolate and buttermilk to the mixture and beat to combine.
Finally, add the dry ingredients to the wet mixture slowly until all ingredients are combined. The batter should be smooth and slightly thick.
Pour the batter into the greased 9x5 loaf pan.
Bake at 325 degrees for 1 hour or until a toothpick inserted in the center of the cake comes out clean.
Leave the cake in the pan for 10 minutes and then move to a cooling rack to completely cool before icing.
I used my Gluten Free Chocolate Glaze Recipe to pour over this gluten free chocolate pound cake.
Supplies
Frequently Asked Questions
Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free chocolate pound cake the buttermilk makes it moist and delicious.
If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.
Yes, gluten free baking in general takes a little bit longer to bake than a cake made with regular wheat flour. However, gluten free baked goods tend to brown faster. So you will want to test the cake with a tooth pick in the center to make sure it's actually done even if it looks browned and done.
Your cake should be a nice golden brown and a tooth pick inserted in the center of the cake should come out clean. You may need to bake your cake up to 5-8 minutes more. If your cake is already very brown or getting crisp on the outside, but not done in the center you will need to lower the oven temperature by 25 degrees and cook a bit longer.
More Recipes You Might Enjoy
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Gluten Free Chocolate Pound Cake
- Total Time: 1 hour 20 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
This moist recipe for gluten free chocolate pound cake is an easy dessert. This homemade gluten free baking recipe is really simple to make a loaf cake and chocolate icing to pour over top. The slices of pound cake are delicious served with coffee or a big glass of cold milk!
Ingredients
1 ¼ cup Gluten Free Flour
¾ cup Cocoa Powder
1 tsp. Baking Powder
½ tsp. Xanthan Gum
½ tsp. Baking Soda
1 tsp. Sea Salt
½ cup Unsalted Butter
1 cup Granulated Sugar
4 large Eggs
1 tsp. Vanilla Extract
½ cup Buttermilk
1 cup Semi-Sweet Chocolate Chips, melted
Instructions
Preheat your oven to 325 degrees. Grease your 9x5 loaf pan with coconut oil or butter and line with parchment paper. Set aside.
In a mixing bowl whisk together the gluten free flour, cocoa powder, baking powder, xanthan gum, baking soda and sea salt. Set aside.
In a microwave safe bowl melt the chocolate chips. I heat for 30 seconds at a time stirring in between until the chocolate is smooth. Set aside to cool slightly.
In the bowl of your stand mixer beat together the unsalted butter and granulated sugar for 2-3 minutes until well combined. Add the eggs one at a time beating the mixture in between to combine. Add the vanilla and beat to combine.
Add the melted chocolate and buttermilk to the mixture and beat to combine.
Finally, add the dry ingredients to the wet mixture slowly until all ingredients are combined. The batter should be smooth and slightly thick.
Pour the batter into the greased 9x5 loaf pan.
Bake at 325 degrees for 1 hour or until a toothpick inserted in the center of the cake comes out clean.
Leave the cake in the pan for 10 minutes and then move to a cooling rack to completely cool before icing.
I used my Gluten Free Chocolate Glaze Recipe to pour over this gluten free chocolate pound cake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
Robert Johnson-Clark says
This was amazing! Very easy! It is so moist and so chocolatey. I used your chocolate glaze recipe to top it, Delicious!! The only thing was I tested the cake at 50 minutes and it came out clean, so I took it out. The center collapsed a little. Next time, I'll leave it in for the full hour!
smallfarmbiglife says
I'm so glad you enjoyed this recipe Robert! Thank you for sharing a comment. ~Elaine