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 bundt 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
Serves: 8
Gluten-Free and Dairy-Free
Author: Amie
Recipe type: Entree


  • 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


  1. Preheat oven to 375 degrees F. Prepare a loaf sized baking dish with nonstick baking spray.

  2. In a large bowl, combine dry ingredients.
  3. In a separate bowl, combine wet ingredients.  Add wet ingredient to the dry ingredients; mix well to combine. Transfer mixture to prepared baking pan.

  4. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven; set aside to cool before serving.

Nutrition Facts
Chocolate Pound Cake
Amount Per Serving
Calories 589 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 13g81%
Cholesterol 41mg14%
Sodium 236mg10%
Potassium 509mg15%
Carbohydrates 102g34%
Fiber 7g29%
Sugar 51g57%
Protein 7g14%
Vitamin A 75IU2%
Vitamin C 1mg1%
Calcium 172mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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


#1 Best-Selling Cookbook

Over 200 vegetarian recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

Order Your Copy
Previous Post What Makes You Happy?...
Next Post Summertime Lobster Salad and Seafood Giv...
  • Share


  1. Hi! I’ve been following your website for a long time now and finally got the bravery to go ahead and give you a shout out from Austin Texas! Just wanted to tell you keep up the good job!

  2. 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.

    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!

  3. 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

  4. 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

  5. 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.

  6. 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!

    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.