Grain-Free Chocolate Chip Pound Cake

Grain-Free Chocolate Chip Pound Cake from GF Canteen

Want a slice of chocolate chip pound-ish cake with that coffee?

This recipe doesn’t adhere to the old-fashioned pound cake formula – a pound of butter, flour, sugar and eggs, but it certainly is just as tasty. In fact, it’s a shy half-pound-ish cake, light on the butter.

But it’s the flavoring that really makes the cake. The fiori di sicilia – a vanilla citrus flavoring is the star of this pound cake. If you don’t have any (which you can find at King Arthur Flour here) use a little pure orange extract along with the best vanilla extract you can find. It makes all the difference. Fiori may seem expensive but the smallest bottle lasts for well over a year in my house and I bake every single day. It is perfect for cakes, black & white cookies, whoopie pies, cookies, and even scones. Wherever you want a tiny bit of citrus-vanilla, Fiori is your friend. And the tiniest amount goes a long way. A 1/4 teaspoon is plenty for most recipes, and sometimes 1/8 teaspoon is better.

Homemade Fiori? Joepastry has some good advice here.

Also, just for a change of scene, this pound cake is grain-free. Blanched almond flour adds tons of flavor to the cake. If you’re looking for plain GF flour based pound cakes or quick breads, we have plenty on the blog. Look in the index under cakes.

And making the cake could not be easier. As long as the butter is room temperature, you can beat the ingredients together by hand. Two bowls, one pan and an hour later, cake. Really good cake.

Grain-Free Chocolate Chip Pound Cake from GF Canteen

Grain-Free Chocolate Chip Pound Cake
  • 175 grams granulated sugar (3/4 cup)
  • 105 grams unsalted butter, room temperature (7 tablespoons)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon Fiori di Sicilia (optional) or pure orange extract
  • 3 extra large eggs
  • 200 grams blanched almond flour (2 cups)
  • 30 grams coconut flour (1/4 cup)
  • 30 grams tapioca flour (1/4 cup)
  • 2 heaping teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon cinnamon
  • 170 grams semisweet chocolate chips or chunks (1 cup)
  1. Preheat oven to 325°F. Grease an 8.5-inch x 4.5-inch loaf pan with butter. Place a piece of parchment paper in the pan like a sling. The sides of the paper should be taller than the pan (makes a convenient handle to lift the baked cake from the pan).
  2. In a large bowl beat the sugar with the butter until fluffy. Add the vanilla and Fiori di Sicilia, if using. Blend in the eggs. In a medium bowl whisk together the flours, baking powder, salt and cinnamon until combined and lump-free. Stir into the butter mixture until fully blended. Stir in chocolate chips. Spoon batter into the prepared pan and bake 40-45 minutes rotating the pan halfway. The cake is done when a toothpick inserted in the center of the cake comes out without crumbs. The cake should be golden brown when finished and the center will probably fall a little bit. Cool in the pan for 20 minutes. Use the parchment paper to lift the cake out onto a rack to cool completely. Slice with a serrated knife when completely cool for best results.

Grain-Free Chocolate Chip Pound Cake from GF Canteen


  1. Now this is totally my kind of recipe, Lisa! I can already imagine the divine taste and texture. I honestly think I’d make it immediately if I wasn’t a bit shy on almond flour as I wait for a new bag to arrive. Perhaps I should use a mix of almond flour and hazelnut flour as I would have enough of both together. I bet that would be good, too! 🙂 We’re getting more snow in the morning. I think that would be a good time to give it a go! Can’t wait to share this recipe on All Gluten-Free Desserts!


    • GlutenFreeCanteen says:

      perfect for a snowy day. I bet hazelnut would be tasty, too. expect it to fall in the center but that doesn’t diminish it at all, for a half-pound-ish cake. enjoy! and thanks, as always.

  2. your recipe sounds very tasty, but….I’ve noticed you are making more and more grain free. I loved your recipes using your canteen flour mix and the fact that you don’t include any gums in them, I bought your book and use it all the time, I hope you won’t stop with the way you were cooking and baking with “gluten free – grain” recipes. Thank you for all you do.

    Jo Ann

    • GlutenFreeCanteen says:

      Hi Jo Ann – thanks for chiming in. Absolutely, the Canteen blend is still the star of the blog. I’ve been experimenting a little with grain-free – mostly because I was wondering how it works. I have more grain-free recipes, but tons more regular Canteen blend recipes coming up so stay tuned. I won’t ever stop developing recipes with gluten-free, so no worries. And thanks so much for buying the book and baking from it – means the world.

  3. Lisa, this cake is wonderful! I used 1/2 cup almond flour and 1 1/2 cups of hazelnut flour and I just love the hazelnut factor! Thanks so much for the recipe. I just shared it on All Gluten-Free Desserts. And btw, I really appreciate you creating some grain-free recipes as well as “just gluten-free” ones. 🙂


    • GlutenFreeCanteen says:

      Glad you like it and I bet that hazelnut flour was a nice addition. Thanks for letting me know!

  4. This looks super yummy!!! I saw this on ‘All Gluten Free Desserts’ and I can’t wait to make it 🙂


  5. My family and I loved this recipe! The first time I made it I baked it in a loaf pan as recommended. The cake fell in the middle and turned out raw even after an extra 6 minutes of baking. The flavor was delicious and we ate in anyway, but raw wasn’t going to work for my event. I remade the recipe and baked it in an oversized pie plate and it worked perfectly. The texture, flavor and color were beautiful. I will be adding this recipe to my regular repertoire! Thanks so much for an awesome recipe!


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