Description
The perfectly moist and flavorful gluten free pound cake.
Ingredients
Scale
- 1 1/2 sticks (3/4 cups) salted butter, softened
- 1 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups gluten-free flour
- 1 teaspoon xanthan gum (if your flour blend doesn’t have it)
- 2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup unsweetened full fat coconut milk (skim the top off for the thick layer)
- 1/4 cup unsweetened Dutch-processed cocoa powder
- 1/4 cup hot water
- 1 teaspoon espresso powder
- zest from 1 blood or mandarin orange
Instructions
- Preheat your oven to 350F on convection bake with a rack in the middle of the oven. Spray a 9×5 loaf pan with cooking spray or line with parchment paper.
- Using a stand mixer, cream together the butter and sugar, until it comes together into a paste like consistency.
- Mix in the vanilla extract and the eggs (1 at a time) until fully incorporated.
- Turn the mixer off and add in the flour, xanthan gum (if using), baking powder and salt. Mix slowly until it is almost incorporated. Pour in the thick coconut milk and blend until just combine.
- In a separate medium sized bowl, combine the cocoa powder, hot water and espresso powder. Mix until there aren’t any lumps.
- Take 1/2 of the pound cake batter out of the mixing bowl and add it into the cocoa and espresso bowl. Fold with a rubber spatula until fully incorporated.
- Fold the orange zest into the remaining “vanilla” batter until fully incorporated.
- To make the marbled look, start with the orange/vanilla cake batter, place around 2 tablespoons scoops randomly on the bottom of the baking pan. Switch to the chocolate and place around 2 tablespoons scoops around the orange/cake batter and in any empty spots.
- Switch back and forth so you are creating a random pattern of both mixes. Use all the batter up.
- Bake for 55-70 minutes. Mine took 68 minutes.
- Remove from the oven and let cool completely on a wire rack, before slicing into.
- Drizzle with melted chocolate chips, shave some chocolate on top and garnish with more orange zest or forgot that all and serve it plain. So good either way.
Notes
It’s important that the eggs are room temperature. It really helps with the texture of the cake and how the butter and sugar blend with the eggs.
- Category: baking
- Method: oven