Gluten Free Chocolate Almond Pound Cake

By • June 11, 2011 6 Comments

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Author Notes: I don't have celiac disease, but I enjoy gluten-free baking. I always know I have a success on my hands when my family does not have any idea if a dessert is gluten-free: this is one of those recipes. This cake is adapted from the recipe for Pound Cake with Cocoa in the book Chocolat by Stephan Lagorce. - WinnieAbWinnieAb

Food52 Review: A yummy, rich and dense cake that is reminiscent of a decadent flourless cake. The olive oil and chocolate combo is wonderful, and the touch of maple syrup certainly doesn't hurt. A dusting of powdered sugar is the perfect, simple finishing touch. - biffbourgeoisStephanie Bourgeois

Makes 1 large or 2 small loaves

  • 1/2 cup organic unsalted butter
  • 1/2 cup olive oil
  • 5 eggs, preferably organic and free-range
  • 2 cups ground almond flour
  • 3/4 cup organic cane sugar or sucanat
  • 1/4 cup pure maple syrup
  • 2 teaspoons baking powder
  • 1/2 cup organic cocoa powder
  1. Preheat oven to 325 degrees F.
  2. Melt the butter in a pan over low heat. Transfer to a small bowl and mix in the olive oil. Use a little of this to grease your baking pan(s).
  3. Whisk eggs together with the sugar. Add the maple syrup and whisk again.
  4. In another bowl, sift together the flour, baking powder, and cacao powder. Add to the eggs/sugar/maple syrup and combine well with a wooden spoon. Add the melted butter/oil and mix well again.
  5. Pour the batter into the prepared pan(s) and bake in the preheated oven for 40-50 minutes, or until a cake tester inserted in the center comes out clean/dry.
  6. Remove from pan(s) and allow to cool on a baker's rack. Dust with organic powdered sugar before serving warm or at room temperature.

More Great Recipes: Chocolate|Cakes|Desserts

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Comments (6) Questions (3)


4 months ago Windischgirl

The batter tasted yummy and my house smelled wonderfully chocolates. I did have a problem with the texture, though: crumbly, not poundcakey. I take responsibility tho: I used pecan meal as I was out of almond flour, and I wonder if the grind was too coarse. The other sub was using coconut oil in place of the butter, as I was making it for a GF, dairy-free friend. Tasted delicious and I will have to try again, without the subs. I did wonder if the addition of a starch would help, such as arrowroot or rice flour.


9 months ago PJ

This cake is amazing! We are NOT gluten free but we have family members who are and I wanted to bring a delicious cake for Thanksgiving. I saw this recipe and as an experiment, made if for my kids (who love chocolate) and my husband (who LOVES, LOVES, LOVES chocolate, but HATES nuts). I didn't tell them it was gluten free. The children couldn't get enough. My husband, even when I told him it was gluten free, (and who HATES nuts ;-) ) wants me to bake one "at least once a month". Needless to say it was a real hit in our family. I baked it in a stylized bundt pan, this cake is moist and delicious! I'm baking it today for the cousins, who are gluten free, I feel confident that they will enjoy it too.


over 3 years ago blue_iris

How large are the pans that you use?


over 3 years ago WinnieAb

I believe I used a standard loaf pan, or you can use 2 mini loaf pans...


about 4 years ago wssmom



about 4 years ago dymnyno

I have no interest in being gluten free ,and lucky for me , I don't have a reason to be so, but this sounds very delicious.