I love easy recipes, especially easy desserts! This The Best Gluten Free Pound Cake Recipe has the perfect texture, just like my easy gluten free lemon raspberry bread! This pound cake reminds me so much of my childhood. We used to visit my aunt every sunday for lunch and dessert and she would always have pound cake!! This gluten free pound cake is perfect for a chocolate breakfast treat, an afternoon snack or a decadent dessert.

why you’ll love this allergy friendly recipe

This Gluten-Free Pound Cake is made with simple ingredients such as gluten free flour, applesauce, eggs, peanut butter and cocoa powder.
This recipe even has some protein powder in it to help you hit your protein goals.
Perfect for anyone on a gluten-free diet.
The thick slices of this chocolate pound cake are perfect for breakfast, an afternoon snack or dessert.
Forget about a dairy-free option. This is a dairy-free pound cake so it has no milk, no butter and no sour cream.
You can serve this perfect gluten free pound cake recipe with dairy free ice cream on top! Perfect for a dessert or to celebrate a birthday.
Perfect for portioning out for grab-and-go protein snacks throughout the week.
It satisfies your sweet tooth with while giving you extra protein.

ingredients & substitutions

Gluten-free flour: Gives structure to the Gluten-Free Pound Cake recipe. I used a gluten-free flour blend. I prefer a gluten free all purpose flour that include rice flour. You can also use one that has almond flour. All purpose gluten-free flour works the same way as regular flour. I like to use bob’s red mill flour with xanthan gum where one cup gluten free flour is equal to one cup flour. You can use wheat flour if you don’t need it to be gluten-free.

Cocoa powder: Adds classic chocolate flavor to the chocolate pound cake! Dark cocoa powder for more intense chocolate flavor.

Chocolate protein powder: Adds protein and chocolate flavor to the chocolate pound cake. You can use more cocoa powder instead, but the gf pound cake will have less protein.

Baking powder: Helps the gluten free pound cake recipe rise a little. Not a huge deal if you skip it, they might be denser.

Applesauce: Adds moisture and sweetness. You can use mashed banana instead.

Eggs: Binds everything together. No real substitute, but some recipes use flaxseed meal mixed with water as a vegan option (research needed). I prefer to use large eggs. Also cold eggs work the best.

Peanut butter: Adds peanut buttery flavor and healthy fats. You could use almond butter or another nut butter you like.

Salt: A small pinch enhances the chocolate flavor of the Gluten-Free Pound Cake.

taste & texture

This gluten free pound cake should be fudgy and moist, with a rich chocolate flavor from the cocoa powder and protein powder. The peanut butter adds a nutty taste and some creaminess. They won’t be cakey or crumbly, but might be a bit denser than traditional pound cake since they use gluten-free flour.

directions

Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper for easy removal.
In a large mixing bowl, whisk together the dry ingredients: gluten-free flour, cocoa powder, chocolate protein powder, and baking powder.
In a separate bowl, whisk together the wet ingredients: applesauce, eggs, and peanut butter. Make sure there are no clumps of peanut butter.
Pour the wet ingredients into the flour mixture dry ingredients and mix until just combined. Be careful not to overmix, as this can make the gf pound cake tough.
Pour the batter into your prepared pan and spread it into an even layer.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not completely clean).
Let the gluten free pound cake recipe cool completely in the pan before frosting or cutting.

expert tips & tricks

Delicious with a cream cheese frosting. You can even top the chocolate pound cake with fresh berries ontop of the cream cheese for a beautiful presentation.
I also love a vanilla pound cake. You can add a pinch of vanilla extract for more vanilla taste.
You can use a stand mixer as well to mix the ingredients together. Use the medium speed or low speed setting. Do not over mix.
Drizzle the gluten-free pound cake maple syrup on top of each slice when serving for breakfast.
Serve this gluten-free pound cake recipe with fresh fruit on the side.
Perfect to serve individual slices with dairy-free butter.

What is the best size pan for this gluten-free pound cake recipe?

These pound cake can be made in a standard loaf pan. Loaf pans are most commonly 8×4 inch or 9×5 inch. The chocolate pound cake will be slightly thinner if you use a 9×5 because there is more surface area, but since the pans are such similar sizes cook time will be generally the same.

What gluten free flour do I use?

My favorite gluten free flour blends are bobs red mill, cup4cup, king arthur gluten free flour or trader joes gluten free flour blend! I like to use a blend that includes rice flour. It helps my breads come out the fluffiest. I also always pick a gluten free flour blend without almond flour because I am allergic.

What other flavors of Gluten-Free Pound Cake are there?

Chocolate Chips: Fold in some dark chocolate chips or chopped nuts into the gluten free pound cake recipe for extra texture and flavor.
Swirls: Make a peanut butter swirl by reserving some peanut butter before mixing. After pouring the batter, dollop peanut butter on top and swirl it with a knife for a marbled effect.
Fruity Boost: Add some mashed banana, chopped berries, or a spoonful of jam for a fruity twist.
Salty-Sweet: Sprinkle some sea salt on top before baking for a sweet and salty flavor combination.
Deluxe Protein Frosting: Make a high-protein frosting using Greek yogurt, protein powder, and a touch of honey for a decadent topping

serving, storing and meal prepping

Once cool, cut the gluten free pound cake into slices. Store leftovers in an airtight container or wrapped with plastic wrap. They’ll keep fresh at room temperature for 2-3 days.

For longer storage, keep the Gluten-Free Pound Cake in the fridge for up to a week or freeze them for up to 3 months. To thaw frozen chocolate pound cake slices, simply move them to the fridge a day before or reheat individual portions in the microwave for a few seconds until warm. To meal prep, cut the gluten free pound cake into slices and portion them into containers right after baking. This way you have a delicious grab-and-go protein snack ready whenever you need it.

Gluten Free Pound Cake Recipe

Kayla Cappiello

Gluten free pound cake made with gluten-free flour, cocoa powder, chocolate protein powder, applesauce, eggs, peanut butter, and baking powder. This pound cake reminds me so much of my childhood. We used to visit my aunt every sunday for lunch and dessert and she would always have pound cake!! This gluten free pound cake is perfect for a chocolate breakfast treat, an afternoon snack or a decadent dessert.

Print Recipe Pin Recipe

Prep Time 7

Cook Time 45

Servings 8 slices

Ingredients

3/4 cup gluten-free flour
1/4 cup cocoa powder
3/4 cup chocolate protein powder
2/3 cup applesauce
2 eggs
1/3 cup peanut butter
1 pinch baking powder

Instructions

Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan or loaf pan with parchment paper for easy removal.
In a large bowl, whisk together the dry ingredients: gluten-free flour, cocoa powder, chocolate protein powder, and baking powder.
In a separate bowl, whisk together the wet ingredients: applesauce, eggs, and peanut butter. Make sure there are no clumps of peanut butter.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can make the brownies tough.
Pour the batter into your prepared pan and spread it into an even layer.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not completely clean).
Let the brownies cool completely in the pan before frosting or cutting.