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.
Why this gluten free chocolate pound cake is the best:
- Guests and family will think this cake came from a bakery. It is that good!
- This is a rich, decadent, gluten-free chocolate bundt cake that is full of chocolate!
- You can bake this easy gluten free chocolate pound cake recipe in a bundt cake pan, cupcakes, or loaf-style cake pan. (Note: this recipe will make two loaf cakes or one large bundt cake.)
- This cake freezes beautifully, so you can get a chocolate fix at any time!
Allergen Information:
This homemade chocolate pound cake recipe is gluten-free, nut-free, soy-free, and oat-free. I haven’t tested the recipe with plant-based butter.
Frequently Asked Questions:
What is the difference between a bundt cake and a regular cake?
The main difference between bundt and regular cakes is the pan you use to bake the cake batter. You can bake any cake batter in a bundt cake pan. It is fancier than a cake pan.
How long do you wait before taking a bundt cake out of the pan?
It is best to wait at least 10 minutes before removing your bundt cake from the pan. This allows the cake to firm up a bit so it won’t fall apart when it is too hot.
What flavors can you add to a chocolate cake?
I typically add flavors when I make a layered cake. One of my favorites is to use raspberry seedless jam like in this Gluten Free Chocolate Raspberry Cake.
You can add flavor like peppermint or orange by adding a teaspoon of flavored extract to the cake batter.
How long will this chocolate pound cake keep fresh?
This cake will keep fresh for up to 4 days in an airtight container or for up to 4 months in the freezer. For best results, freeze this cake sliced and not whole. It will also be easier to store if frozen in slices. Be sure the cake is fully cooled before freezing!
How do you store gluten free pound cake?
Store the cake in the refrigerator. I like to keep it in an airtight cake storage container so it doesn’t dry out. You can also freeze this cake. I freeze it in slices in a freezer-safe zipper bag. Thaw the cake slices on the counter or heat them for 35 seconds in your microwave oven.
Easy Gluten Free Chocolate Pound Cake
A decadent rich gluten free chocolate pound cake that can be made as a bundt cake.
Prep Time 10 mins
Cook Time 45 mins
Rest Time 10 mins
Total Time 1 hr 5minutes mins
Equipment
- ▢Mixing bowls
- ▢Whisk
Ingredients
- ▢2 ¾ cups gluten free flour blend * see note
- ▢1 cup cocoa powder * see note
- ▢1 ⅔ cups cane sugar
- ▢1 tablespoon baking powder aluminum free!
- ▢¼ teaspoon sea salt
- ▢3 large eggs
- ▢2 ¼ cups non-dairy or regular milk * see note
- ▢1 cup unsalted butter melted
- ▢1 teaspoon pure vanilla extract
Chocolate Ganache:
- ▢4 ounces chocolate melting wafers or chocolate chips
- ▢½ cup heavy cream
Instructions
- ▢Preheat the oven to 350º F.
- ▢Add the 2 3/4 cups gluten free flour blend, 1 cup cocoa powder, 1 2/3 cups cane sugar, 1 tablespoon baking powder, and 1/4 teaspoon sea salt to a large mixing bowl. Use a whisk to blend the dry ingredients together.
- ▢In a smaller mixing bowl, add the 3 large eggs, 1 teaspoon pure vanilla extract, melted 1 cup unsalted butter, and 2 1/4 cups non-dairy or regular milk. Whisk to blend them together.
- ▢Pour the wet ingredients into the dry ingredients and mix them together with a spoon until they are just barely mixed. I do not recommend using a standing mixer or electric hand mixer because if you overmix your cake, it will turn out dense.
- ▢Let the batter sit for 10 minutes. This is optional but it gives you a softer texture when using gluten free flour. You will note this gluten free chocolate cake batter is really fluffy!
- ▢Spray or grease your bundt cake pan. This is important so the cake comes out of the cake mold easily without sticking. Some bundt cake pans are pretty intricate and cake batter can get into the nooks and crannies, getting stuck after baking.
- ▢Bake the bundt cake for 45-50 minutes. Baking time will vary depending on the size of the bundt pan you use to bake your gluten free cake in. You can also use a loaf pan or cake pan.
- ▢To test to see if your cake is done baking, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs on the toothpick, the cake needs to bake longer.
- ▢Remove the bundt cake from the oven. Allow it to cool for 10 minutes in the bundt pan, then gently tip the cake mold over so the cake goes onto a wire rack for cooling. Allow the cake to cool completely before pouring on the chocolate ganache or frosting.
- ▢To make the chocolate ganache, add the 1/2 cup heavy cream and 4 ounces chocolate melting wafers to a microwave-safe dish. Heat for 35 seconds and stir the mixture. Microwave another 10-15 seconds if needed. Pour it over the cake while it is warm.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF. That doesn’t mean others will not work, I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter and use a dairy-free chocolate chip brand.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- Most cocoa powder brands are gluten free. I like Anthony’s (Amazon), Ghirardelli, and Scharffen Berger brands.
- This cake will keep for up to 4 days in an air-tight container or for up to 4 months in the freezer. I recommend freezing the cake in slices.
Sour Cream Frosting:
Magee’s grandmother made a thick and creamy sour cream frosting for this cake. Here is her recipe: 1 cup sour cream, 1 teaspoon vanilla extract, 1 cup of chocolate chips, melted and cooled. Whip together until fluffy.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Serving: 1slice Calories: 152kcal Carbohydrates: 29g Protein: 4g Fat: 4g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 3mg Sodium: 78mg Potassium: 123mg Fiber: 4g Sugar: 5g Vitamin A: 813IU Vitamin C: 1mg Calcium: 142mg Iron: 1mg
