Gluten Free Chocolate Pound Cake

I hope you all do not get tired of my gluten free chocolate desserts. I know I have a gluten free chocolate sheet cake, a gluten free pudding cake, and a gluten free layer cake already on the site, but I just couldn’t help myself recently when I found a recipe of Paula Deen’s for a chocolate pound cake.

I love pound cake and I love chocolate, so I knew I needed to adapt the recipe to be gluten free. And this is one of those recipes where the first try was a success and I was so happy.

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.

I served this with whipped cream, but this would also be good served with fresh fruit.

If you love chocolate then you will love this!

Lynn's Kitchen Adventures

Comments

  1. 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.

  2. 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!).

  3. Thanks for the quick reply!

  4. 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 ;-)

  5. 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.

  6. 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.

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