Mexican Chocolate Pound Cake. Delicious. Gluten free.
Mexican Chocolate Pound Cake
Today was one of my coworker’s birthdays. Last night I made her a small Mexican Chocolate Pound Cake as a birthday cake and brought it in to work today. I made one for our house, too. The recipe makes one mini loaf, enough for 4 people to have a slice. It is terrific with Chocolate Sauce or ice cream.
I made it gluten-free because I’m testing whether getting off gluten helps with my inflammation. I have read that it does help so I’ve been off gluten for a couple of weeks now. So far, no change in my sciatica problem. I’ll keep it up awhile to give it time to work.
This is my favorite gluten free flour:
This recipe comes from Small-Batch Baking for Chocolate Lovers by Debby Maugans. It was another winner! Her recipes are delicious.
Mexican Chocolate Pound Cake Recipe
Mexican Chocolate Pound Cake
Rich, chocolate cake. Gluten free.
- Baking spray
- 3 tablespoons buttermilk
- 1/2 teaspoon instant coffee (freeze dried or espresso powder)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon baking soda
- 1 egg
- 3/4 teaspoon vanilla extract
- 1/3 cup all-purpose gluten-free baking mix or flour
- 1 tablespoon all-purpose gluten-free baking mix or flour
- 1/3 cup sugar
- 1 1/2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon salt
- 3 tablespoon unsalted butter (softened)
- 1/4 cup sugar
- 1/4 cup mini chocolate chips
Heat oven to 350F degrees.
Combine buttermilk, coffee, cinnamon, vanilla and baking soda in a small bowl. Stir well until the coffee dissolves.
Whisk in the egg.
Add flour, sugar, cocoa and salt and beat with a mixer on low speed about 30 seconds.
Add butter and beat for about 1 minute until everything is smooth. The mixture will be thick.
Spray a mini loaf pan (2-cup size) with baking spray. Pour the mixture into the pan and, if desired, sprinkle with sugar and mini chocolate chips.
Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes.
Let cool on a rack for a few minutes and then loosen the cake from the sides and remove from pan.
Serve warm or cold. Terrific with Chocolate Sauce or ice cream.
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Mexican Chocolate Pound Cake Nutrition
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