Gluten-Free Chocolate and Pistachio Pound Cake Recipe


Nutrition

Cal/Serving: 519
Daily Value: 26%
Servings: 9

High-Fiber
Vegetarian, Gluten-Free, Wheat-Free
Fat18g27%
Saturated12g59%
Trans0g0%
Carbs90g30%
Fiber6g23%
Sugars46g0%
Protein6g13%
Cholesterol41mg14%
Sodium344mg14%
Calcium237mg24%
Magnesium90mg22%
Potassium274mg8%
Iron3mg15%
Zinc2mg12%
Vitamin A75IU2%
Vitamin C0mg0%
Thiamin (B1)0mg14%
Riboflavin (B2)0mg10%
Niacin (B3)3mg13%
Vitamin B60mg17%
Folic Acid (B9)16µg4%
Vitamin B120µg2%
Vitamin D9IU2%
Vitamin E1mg3%
Vitamin K0µg0%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Gluten-Free Chocolate and Pistachio Pound Cake
Amie Valpone

This cake is delicious eaten alone or toasted for a few minutes in the oven. You could serve it with a bit of fresh fruit. Or a dollop of nut butter. Even a dab of jam. It’s simple, not too sweet, and purely delish. I loved recipe testing with brown rice and tapioca flour; gluten-free flours are so much fun to play with.

It rose perfectly in the oven and stayed moist all weekend long. Well, it didn’t last all weekend long... It was just that good. And no one could resist. I guarantee you’ll love this simple chocolate loaf. It’s my version of a chocolate cake just without all the fancy decorating and the bunt pan. There’s something to be said about a pound cake.

4
Ratings2

INGREDIENTS

  • Cooking spray
  • 2 cups brown rice flour
  • 1 cup tapioca flour
  • 2 1/2 teaspoons xanthan gum
  • 3/4 cup cocoa powder
  • 2 tablespoons chia seeds
  • 1/4 cup pistachios, ground very finely
  • 2 cups sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut oil
  • 1 cup almond milk
  • 2 large eggs, preferably organic
  • 1 teaspoon almond extract

DIRECTIONS

Preheat the oven to 375 degrees.

Coat a 9-by-5-inch loaf pan with cooking spray. In a large bowl, combine the flours, xanthan gum, cocoa powder, chia seeds, pistachios, sugar, baking powder, and sea salt.

In a separate bowl, combine the oil, almond milk, eggs, and almond extract.  Add the wet ingredients to the dry ingredients and mix well to combine.

Transfer the mixture to the loaf pan. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Remove from oven and set aside to cool before serving.

Recipe Details

Click here to see more recipes from The Healthy Apple.

Servings: 9
Cuisine: Dessert
Special Designations: Vegan, Vegetarian, Gluten-free

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