Gluten-Free Chocolate and Pistachio Pound Cake Recipe

Gluten-Free Chocolate and Pistachio Pound Cake Recipe
Staff Writer
Gluten-Free Chocolate and Pistachio Pound Cake
Amie Valpone

Gluten-Free Chocolate and Pistachio Pound Cake

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.

9
Servings
631
Calories Per Serving
Deliver Ingredients

Ingredients

  • Cooking spray
  • 2 cups brown rice flour
  • 1 cup tapioca flour
  • 2 1/2 teaspoons xanthan gum
  • 3/4 cups 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.

Nutritional Facts

Total Fat
34g
49%
Sugar
6g
7%
Saturated Fat
12g
50%
Cholesterol
4mg
1%
Carbohydrate, by difference
73g
56%
Protein
10g
22%
Vitamin A, RAE
14µg
2%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
94mg
9%
Choline, total
1mg
0%
Fiber, total dietary
13g
52%
Fluoride, F
16µg
1%
Folate, total
42µg
11%
Iron, Fe
8mg
44%
Magnesium, Mg
46mg
14%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
143mg
20%
Selenium, Se
11µg
20%
Sodium, Na
419mg
28%
Water
55g
2%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.