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.
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.
- 2 cups brown rice flour
- 2 cups sugar
- 1 cup tapioca flour
- 3/4 cup cocoa powder
- 1/4 cup pistachios, very finely ground
- 2 Tbsp. chia seeds
- 4 tsp baking powder
- 2 1/2 tsp xanthan gum
- 1/2 tsp sea salt
- 2 large organic eggs
- 1 cup almond milk
- 1/2 cup coconut oil
- 1 tsp almond extract
Preheat oven to 375 degrees F. Prepare a loaf sized baking dish with nonstick baking spray.
- In a large bowl, combine dry ingredients.
In a separate bowl, combine wet ingredients. Add wet ingredient to the dry ingredients; mix well to combine. Transfer mixture to prepared baking pan.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean. 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 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 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.
Leave a comment letting me know what product you’d like to try from Anderson Seafood.
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For Bonus Entry:
Tweet this giveaway @TheHealthyApple. You can tweet once per day. Please leave me the link to your tweet.
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Good Luck; I will be picking a winner on Wednesday, August the 3rd.