Classic Gluten Free Chocolate Pound Cake

Classic Gluten Free Chocolate Pound Cake

Moist and dense with a deep, rich chocolate flavor, this gluten free chocolate pound cake is a chocolate-lover’s dream.

Classic Gluten Free Chocolate Pound Cake with chocolate glaze!

The classic gluten free pound cake is a beautiful thing. It makes the perfect base for a trifle, and you only need the most basic gluten free pantry ingredients + about one hour of time to make one happen.

Pound cakes also freeze so beautifully that they don’t even need to be sliced first. They don’t freeze solid, so you can still fix yourself a slice from the loaf right out of the freezer.

That basic pound cake recipe just needs a bit of tweaking to turn it into a moist, rich and dense chocolate pound cake. The simple chocolate glaze makes it truly extraordinary.

Classic Gluten Free Chocolate Pound Cake

Like any baking recipe, the secret to this pound cake is in the temperature of your ingredients. If you don’t have room temperature butter and room temperature eggs, all is not lost, though.

You can coax your butter into room temperature by setting it beside the preheating oven and rotating it every few minutes. In a real pinch, you could place the butter in the microwave in 10-second bursts, until your finger leaves an easy imprint in the top of the sticks.

The eggs are even easier to bring to temperature. Just place them in a bowl filled with warm, not hot, water and let them sit for 15 minutes. And next time leave the butter and eggs out overnight on the kitchen counter.

Classic Gluten Free Chocolate Pound Cake with chocolate glaze!

This gluten free chocolate pound cake is lovely served with berries and cream. It’s a showstopper served as a thick slice topped with a generous scoop of vanilla ice cream. Oh, pound cake, you really get me.

Like this recipe?

Prep time: Cook time: Yield: 1 loaf


For the pound cake
2 ounces dark chocolate, chopped

3/4 cup (105 g) all purpose gluten free flour (I used Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (36 g) cornstarch (or try arrowroot or potato starch)

1 teaspoon kosher salt

3/4 cup (60 g) Dutch-processed cocoa powder (if you use natural cocoa powder, add 1/8 teaspoon baking soda)

16 tablespoons (224 grams) unsalted butter, at room temperature

1 cup (200 g) granulated sugar, plus more for sprinkling

9 ounces (252 g) eggs (from about 5 large eggs), at room temperature

2 teaspoons pure vanilla extract

1/4 cup (2 fl. oz.) brewed coffee (or milk—but really consider the coffee!), at room temperature

For the chocolate glaze
4 ounces dark chocolate, chopped

1/4 cup (2 fluid ounces) heavy whipping cream

1 teaspoon pure vanilla extract


  • Preheat your oven to 325°F. Grease or line with parchment paper a standard 9-inch x 5-inch loaf pan and set it aside.

  • In a small heat-safe bowl, place the chopped chocolate and melt in 30-second bursts in the microwave at 60% power until melted and smooth (or over a double boiler). Set the bowl aside to cool briefly. Into a medium-sized bowl, sift together the flour, xanthan gum, cornstarch, and cocoa powder, then add the salt and whisk to combine well. Set the bowl aside.

  • In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the butter and sugar until the mixture falls from the beater in a ribbon when the paddle is lifted (about 3 minutes). Add the eggs, one at a time, and the vanilla, and beat again until well-combined. Next, add the chocolate and the brewed coffee, beating to combine after each addition. Finally, with the mixer on low, add the flour and cocoa powder mixture slowly. Beat briefly until just combined. The batter should be smooth and thickly pourable.

  • Pour the batter into the prepared pan, and smooth the top with a wet spatula. Place in the center of the preheated oven and bake until a toothpick inserted in the center comes out with no more than a few moist crumbs attached (about 1 hour). Remove from the oven and allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

  • Make the glaze. Place the chopped chocolate in a small, heat-safe bowl. Place the cream and vanilla in a small saucepan and bring to a simmer over medium-low heat. Pour the hot cream over the chopped chocolate and allow to sit until the chocolate begins to melt (about 1 minute). Mix until the chocolate is melted and smooth. Pour the glaze over the top of the cooled pound cake and spread into an even layer with a small offset spatula or large knife. Allow to sit at room temperature until the glaze is set. Slice thickly and serve.

  • Concept and styling inspired by Donna Hay. Adapted from my Gluten Free Starbucks-Style Chocolate Cinnamon Pound Cake recipe.



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Comments are closed.

  • L.
    August 23, 2015 at 3:55 PM

    As usual you have me drooling! I REALLY want to make these Pound Cake Recipes but I’ve developed a severe allergy to Xanthan Gum. Do you have any suggestions for a substitute? Thanks. Your recipes are amazing! :))

    • youngbaker2002
      August 24, 2015 at 12:17 PM

      lots of people have said that guar gum is a great one for one substitute, but i’ve never tried it. hope that helps L.!

  • Angela Platt
    August 20, 2015 at 6:30 AM

    Just to let you know, made the cake last night and everyone at work is raving about it – it’s amazing; looks dense, but is so light and chocolatey. Thanks for the wonderful recipes; the Ricotta breakfast cake is next on the list!

  • Angela Platt
    August 19, 2015 at 8:42 AM

    Hi Nicole

    Love your books, here in the UK, I’ve got all of them:)

    Re beating the sugar and butter together, “…..beat together until the mixture falls from the paddle in a ribbon (3 minutes)….., is this correct? I know that eggs and sugar beaten, i.e. for a whisked sponge, fall in a ribbon. Just checking, as I’m going to bake this and bring into work – we’ve all been very busy and need cheering up and this gorgeous cake looks as though it fits the bill.

  • ninjazrx
    August 19, 2015 at 7:00 AM

    Is this recipe missing baking soda or powder? I made this yesterday and it rose well in the oven but then it fell to about half the size after it cooled. ?

    • August 19, 2015 at 8:26 AM

      Hi, ninjazrx, nope. It’s not missing a chemical leavener. Pound cake gets its lift from eggs alone, and this recipe is very, very well-tested and will work when made as written. When a cake rises and then falls, it’s usually due to a too-hot oven which causes the outside of the cake to cook faster than the inside has a chance to create the structure necessary to support the rise. Are you using an oven thermometer, and are you aware of any hot spots in your oven? Most ovens are improperly calibrated by quite a lot (mine included!) so an inexpensive oven thermometer is really the only way to go. Also, if you made any substitutions and/or measuring by volume instead of by weight, that can also drastically affect your outcome. Hope that helps!

    • ninjazrx
      August 19, 2015 at 5:07 PM

      Thanks for getting back to me. I did measure everything by weight and normally everything (almost) comes out of my oven without a problem. I used to have a thermometer, don’t know what happened to it? ha ha so I will def be getting another one and testing my oven out! Will have to try this recipe again. Thanks!

  • Jean Grey
    August 18, 2015 at 3:53 PM

    II can’t wait to make this! I am currently doing a “Whole 30” but plan on making this as soon as my 30 days are up…

    • August 19, 2015 at 8:27 AM

      A Whole 30 really takes a lot of discipline. Good for you, Jean! And thank you so much, by the way, for all your contributions on Facebook lately. It’s amazing when readers can help one another. Warms my heart! :)

  • Victoria Donaldson
    August 18, 2015 at 7:44 AM

    Yum! Deliciousness (yes it’s a word, at least in my dictionary) awaits. Must make tomorrow… Thanks again

    • August 19, 2015 at 8:28 AM

      Of course it’s a word, Victoria! Ask food bloggers anywhere. ;)

  • Jennifer S.
    August 17, 2015 at 10:17 AM

    Absolutely beautiful as always!!!! :) Did you see that Anneke did a triathlon this weekend – whoa baby!

    • August 18, 2015 at 10:52 AM

      I definitely did not know that, Jennifer!! Go Anneke!

  • Vatsala Agarwal
    August 17, 2015 at 10:02 AM

    Hi Nicole,
    I love your GF recipes. My son can’t eat egg. What can I use to replace the eggs in the pound cake.

    • Jennifer S.
      August 17, 2015 at 10:17 AM

      you can try the ener-g egg replacer or find a vegan gluten free pound cake recipe.
      Let us know how it turns out.

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