Gluten Free Chocolate Pound Cake
This Chocolate Pound Cake is a gluten-free version of a classic dessert. It’s rich, perfectly dense, chocolatey, and topped off with homemade chocolate ganache!
Servings: 6
Ingredients
- ½ cup coconut oil melted
- 1 cup coconut sugar
- 4 eggs
- 1 teaspoon vanilla
- 1-1/2 cups 150g almond flour
- 1/4 cup 30 grams coconut flour
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- pinch fine sea salt
- ¼ cup chocolate chips
- 2 tablespoons coconut milk
Instructions
- Preheat oven to 350ºF and grease an 8″ x 5″ loaf pan and line with a parchment paper sling.
- In a large bowl, whisk together coconut oil, coconut sugar, eggs, vanilla until well combined. Add in almond flour, coconut flour, cocoa powder, baking powder, and salt and whisk until fully combined.
- Pour batter into the prepared loaf pan and smooth over the top.
- Bake in a preheated oven for 50-60 minutes until a toothpick inserted in the middle comes out clean. Check the cake at 40 minutes and only bake as long as needed. If you have an instant-read thermometer it should read about 190 degrees when measured from the middle of the bread.
- Let cool the loaf cool completely.
- Meanwhile, make the chocolate ganache. Add chocolate chips and coconut milk to a small pot, and cook over low heat until just melted. Whisk together.
- Pour the chocolate ganache over the poundcake.
- Let cool, then slice and enjoy.
Notes
- You can also melt together coconut milk and chocolate chips in the microwave to make the ganache.