It’s time again for another round of the fabulous Gluten-Free Ratio Rally with my gluten-free pals. This month we’re all about baking cakes so I decided to create a gluten-free and dairy-free pound cake with a touch of chocolate.

Pure chocolate bliss.

Or so they said when I served this to my family and friends at our summer dinner on Saturday night.

It was a huge hit and I can’t wait to make it again.

It’s 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.

O well. I’ll just have to make another loaf next weekend for the beach.

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.

Maybe it’s because it reminds me of my Nanny and Pop Pop.

Or maybe it’s the simplicity.

The moist, richness in every bit baked into a loaf sized cake.

It’s all the reason to toast up a slice and serve it warm with nut butter n’ ground pistachios on top.

Mmmmmm…now I’m giving you some ideas.


Chocolate Pound Cake

Gluten-Free and Dairy-Free


  • 2 cups brown rice flour
  • 1 cup tapioca flour
  • 2 1/2 tsp xanthan gum
  • 3/4 cup cocoa powder
  • 2 Tbsp. chia seeds
  • 1/4 cup pistachios, very finely ground
  • 2 cups sugar
  • 4 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup coconut oil
  • 1 cup almond milk
  • 2 large organic eggs
  • 1 tsp almond extract


  1. Preheat oven to 375 degrees F.
  2. Prepare a loaf sized baking dish with nonstick baking spray.
  3. In a large bowl, combine dry ingredients.
  4. In a separate bowl, combine wet ingredients.  Add wet ingredient to the dry ingredients; mix well to combine.
  5. Transfer mixture to prepared baking pan.
  6. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from oven; set aside to cool before serving.

Here’s a looksy at the delicious cake recipes from my fellow Gluten-Free Ratio Rally bloggers.

GF Banana Rum Cupcakes with Rum Glaze (alcohol-free!) by Claire @ Gluten Freedom
GF Boston Cream Pie by Britt @ GF in the City
GF Chocolate Hostess Cupcake Dupes by Erin @ The Sensitive Epicure
Frangelico Cupcakes with Nutella by Lisa @Gluten-Free Canteen
GF Coconut Boston Cream Pie Cupcakes by Gretchen @ Kumquat-Blog
GF Czech Cherry Bublanina by Rachel @ The Crispy Cook
GF Dark Chocolate Raspberry Cupcakes by Caroline @ The G-Spot
GF Fresh-Squeezed Lemon Cake by Caneel @ Mama Me Gluten Free
GF Tiramisu Cake
by TR Crumbley @ No One Likes Crumbley Cookies
GF Vanilla Cupcakes by Winnie @ Healthy Green Kitchen
GF White Cake with Apricots & Blueberries by Brooke @ B and the Boy
GF White Chocolate Cupcakes by Caleigh @ Gluten Freek(k)
GF Basic White Birthday Cake by Kate @Glutenfreegobsmacked
GF Cake by Ratio by Shauna @ Gluten Free Girl and Chef

I’m honored to be heading out to San Diego this weekend to speak at the BlogHer Conference.

Are any of you heading to BlogHer this weekend? If so, let me know as I’d love to meet you on the West Coast.

And don’t forget there’s still time to enter my $150 Anderson Seafood Giveaway.

To Enter:

Leave a comment letting me know what product you’d like to try from Anderson Seafood.
Sign up for the Anderson Seafood newsletter.

For Bonus Entry:
Tweet this giveaway @TheHealthyApple. You can tweet once per day. Please leave me the link to your tweet.
Post about this giveaway on Facebook.

Good Luck; I will be picking a winner on Wednesday, August the 3rd.

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    1. Awww thanks so much, Amanda. It’s amazing and I hope you enjoy it…it was a huge hit this weekend! Have a wonderful week.

  1. Amie,

    I just signed up for the Anderson Seafood news letter. what a beautiful site. I would love to try anything from there, but your pictures of lobster sure got my mouth watering.

    Seeing your mom tonight in LBI, can’t wait!

  2. The cake looks yummy! We have to make our cakes eggs free, too, & I wonder if you have tried this with chia seeds slurry as egg sub? The last cake I made was so crumbly & I suspect it was b/c I couldn’t use eggs 🙁

    1. Thank you so much, Heather! So great to hear from you; I haven’t yet tried using the chia seeds as the substitute but I was thinking about that when I was making this and I’m going to try to see how it works the next time I create this cake. Hope you enjoy it. Have a great day and thanks again for your comment.

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  7. Goodness! I can’t get over how rich and decadent this looks. The crumb is fantastic. Also, I have a feeling that the touch of almond extract takes this totally over the top. Please forgive me if I crash your beach party…. 😉

    1. You are hysterical! Please come crash the beach party; I’d love to have you…hehe..we’re always up for company at the shore as it’s a laid back foodie filled weekend every weekend. Thank you for your kind words; great to hear from you! Have a wonderful day. xo

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  9. love that you used pistachios and coconut oil as your fat (other than the chocolate of course, which just counts as heaven)! it all looks delicious… and i, too, love toasted pound cake. wish we could all trade a slice!

    1. Thank you so much, Gretchen. Great to hear from you. Gotta love a pound cake. Wish you lived closer so we could have a lil’ cake party! Have a wonderful afternoon and thank you again for your comment…it’s always fabulous to hear from you! xo

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    1. Thank you so much, Jas. It’s so great to hear from you! Thank you for your kind words…this surely is such a moist cake and I hope you enjoy it. Have a great day!

  11. They call it Chocolate POUND cake for a reason – since you could eat a whole pound of it at once! Looks yummy, can’t wait to try it.

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