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.