Gluten free can be easy and delicious! Gluten Free Chocolate Pound Cake is so good no one will know that it is gluten free.
I know I say it a lot, but gluten free food doesn’t have to taste bad. It also doesn’t have to be complicated.
Gluten free recipes can be easy and delicious. They can be recipes that anyone can make. In fact, they should be easy and delicious.
The trick to getting a really good gluten free dessert is the ingredients. Sometimes gluten free flour blends work fine, but other times the individual flours work best.
For this recipe the individual gluten free flours work best. Don’t let that stop you though from making this. This cake is easy to make and the ingredients are worth it.
Sour cream is another important ingredient in this cake. It helps the taste and texture. This cake is rich and delicious.
I really hope you all do not get tired of my gluten free chocolate desserts, because gluten free chocolate desserts are some of my favorites.
I have a gluten free chocolate sheet cake, a gluten free pudding cake, and a gluten free layer cake already on the site. It only seemed right to share a recipe for a gluten free chocolate pound cake.
I love pound cake and I love chocolate, so I knew I needed to adapt a chocolate pound cake to be gluten free. I have been making this recipe for at least eight years and it is still a favorite!
Now, I know this is not a healthy dessert, but it is a dessert after all and we can all use a treat once in awhile.
This cake is great on it’s own, but is is also delicious with homemade chocolate whipped cream and fresh fruit.
Gluten Free Chocolate Pound Cake
Gluten free chocolate pound cake is a gluten free cake so good that no one will know that it is gluten free.
Ingredients
- 1 cup butter, softened
- 8 ounces sour cream
- 3 cups sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 1 cup rice flour
- ¾ cup cornstarch
- ½ cup sweet rice flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- ¾ cup cocoa
Instructions
- Preheat oven to 325.
- Grease a bundt pan and set aside.
- In a mixer cream together the butter, sour cream, and sugar. Add the eggs one at a time, beating well after each addition. Add vanilla.
- In a small bowl combine dry ingredients. Slowly add to creamed mixture, beating well for about 2 minutes.
- Pour batter into prepared pan and bake for 1 hour and 10 minutes to 1 hour an 15 minutes. Test doneness with a toothpick. Mine took about 1 hour and 15 minutes.
Nutrition Information:
Yield:
18 servingsServing Size:
1Amount Per Serving: Calories: 352Total Fat: 15gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 97mgSodium: 137mgCarbohydrates: 52gFiber: 1gSugar: 34gProtein: 4g
THIS CAKE IS AMAZING! I made this on Saturday, not only was it my first ever Pound cake (gf or gluten full) but it was one of the best cakes I have ever eaten. My husband who can have gluten agreed it was amazing! I love that you can eat this with a fork or pick it up like a brownie. It is so moist, chewy and tastes great! This is a hands down winner at my house and already in my recipe binder! Thanks for a great recipe!
Thank you so much for letting me know. I really try to recreate gf items so that no one can tell they are gluten free. So, I love to hear that you enjoyed it so much.
This cake sounds really good. In looking for rice flour – I found white rice flour and brown rice flour. Which one do you use? Thanks for a great website!
I this recipe I use just regular white rice flour, but I do use brown rice flour in other things because it is healthier. Although it also tends to be a more gritty flour. I usually specify brown rice flour in my recipes if that is what I have used. I hope that helps.
Actually did you know that a study came out recently that showed that brown rice and white rice is pretty much identical, nutritionally? Brown rice has more nutrients in it, but they’re bound up by antinutrients, where white rice doesn’t have the nutrients at all. You can free up a lot of the nutrients in brown rice by proper soaking methods, but that would be a major hassle when trying to bake, and totally not worth it.
This recipe looks amazing, btw. I do a lot of grain-free, sugar-free baking and am in the process of trying my first chocolate pound cake right now. I’m a little bummed that I ran across your recipe after I finished mine (but then again I don’t have rice flour so I guess I still couldn’t have done it!).
Thanks for the quick reply!
Can you tell me what the difference is between rice flour and sweet rice flour? also can I mill white rice and use that as rice flour?? or is this something totally different ? and is this something I can find in my reg. grocery store?
Thanks so much for the help 😉
Rice flour comes from white rice. Brown rice flour comes from brown rice and sweet rice flour is made from sweet rice. Sweet rice it totally different from regular white rice that most of us use. Here is a post that I did on it a few months ago. I hope it helps. https://lynnskitchenadventures.com/lra/sweet-rice-flour/
This looks great–can’t wait to try it! Do you have a recipe for gluten free pound cake (vanilla)?
I am still working on getting a good regular gluten free pound cake recipe. I will share it thought when I do.
Hi Lynn,
This looks amazing and I can’t wait to try it out. Thing is I’m in India and have never seen sweet rice flour or xantham gum ever. Could I possibly substitute these and with what? Thanks a ton!
Warmly,
Prerna
I am guessing you are gluten free since you want to make this. 🙂 Xanthan gum is used in baking gluten free to help with texture, etc since you lack the gluten. In the US some people also use guar gum and I think that would work in this. I am not sure the cake would turn out if you left out the gum part all together. As far as the sweet rice it has several names. In the asian markets here you can find it as also glutinous flour or sticky rice flour. It is made from sweet/sticky rice. You could probably just sub regular rice flour for it, but the texture might not be quite the same. I hope that helps.