Best 6 Gluten Free Walnut And Chocolate Pound Cake Recipes

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BEST GLUTEN-FREE CHOCOLATE CAKE



Best Gluten-Free Chocolate Cake image

This gluten-free chocolate cake is a yummy treat that everyone can enjoy. Sometimes I stir in gluten-free chocolate chips or chopped nuts for variety. -Nichele McCague, Poway, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 15

2 cups plus 3 tablespoons gluten-free all-purpose baking flour, divided
2 cups sugar
3/4 cup baking cocoa
1/4 cup ground flaxseed
1/4 cup chia seeds
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 to 2 teaspoons instant espresso powder
1/2 teaspoon xanthan gum
1 cup boiling water
1 cup unsweetened almond milk
1 cup canola oil
4 teaspoons vanilla extract
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 310 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 339mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 4g fiber), Protein 3g protein.

BLACK WALNUT POUND CAKE



Black Walnut Pound Cake image

I still remember my grandmother making this cake when I was a child...oh, how good it smelled and tasted!

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 15

1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 cup whole milk
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon almond extract
1 cup chopped black walnuts
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely., In a small bowl, combine frosting ingredients; spread over cake.

Nutrition Facts : Calories 655 calories, Fat 32g fat (15g saturated fat), Cholesterol 112mg cholesterol, Sodium 219mg sodium, Carbohydrate 86g carbohydrate (67g sugars, Fiber 1g fiber), Protein 8g protein.

GLUTEN FREE CHOCOLATE CAKE



Gluten Free Chocolate Cake image

This chocolate cake is an adaptation of a cake I ate as a child. It's easy, moist, and delicious! I have successfully substituted egg-free mayonnaise for the regular mayonnaise, if eggs are off your list, too. Frost with your favorite chocolate frosting.

Provided by shelleelorayne

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 55m

Yield 18

Number Of Ingredients 10

cooking spray
3 cups gluten-free all purpose baking flour
2 cups white sugar
⅓ cup cocoa powder
2 ¼ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons xanthan gum
1 ½ cups mayonnaise
1 ½ cups hot water
1 ½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
  • Combine flour, sugar, cocoa powder, baking powder, baking soda, and xanthan gum in a bowl; stir in mayonnaise until well mixed. Gradually pour in hot water and vanilla extract; stir until smooth. Spoon batter into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean and the cake slightly pulls away from the sides of the pan, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 24.3 g, Cholesterol 7 mg, Fat 14.8 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 2.3 g, Sodium 280.6 mg, Sugar 22.5 g

GLUTEN-FREE WALNUT AND CHOCOLATE POUND CAKE



Gluten-Free Walnut and Chocolate Pound Cake image

Being gluten free for almost 6 months, it was difficult to find a good gluten-free pound cake, so I decided to give it a try. I was amazed how this cake turned out: moist, crumbly, and a lot of flavor. The secret to this is beating the egg whites until glossy and stiff, as well as the egg yolks, so the cake does not deflate while baking. Wrap well and store in the refrigerator.

Provided by Anda

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h45m

Yield 8

Number Of Ingredients 14

1 tablespoon rice flour
½ cup brown rice flour
½ cup rice flour
2 teaspoons tapioca flour
½ teaspoon salt
4 eggs, at room temperature, separated
½ teaspoon cream of tartar
1 cup white sugar, divided
1 tablespoon lemon zest
1 cup grapeseed oil
1 cup chopped toasted walnuts
1 tablespoon vanilla extract
1 tablespoon unsweetened cocoa powder
1 teaspoon instant coffee powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch loaf pan; dust with 1 tablespoon rice flour.
  • Mix brown rice flour, 1/2 cup rice flour, tapioca flour, and salt together in a bowl.
  • Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the paddle attachment; beat for 3 to 4 minutes. Add 1/2 cup sugar gradually, continuing to beat until stiff and glossy peaks form. Transfer beaten egg whites carefully into a clean, dry bowl.
  • Combine egg yolks, remaining 1/2 cup sugar, and lemon zest in the bowl of the stand mixer. Beat for 3 to 4 minutes. Add oil very slowly, continuing to beat until fully incorporated.
  • Fold rice flour mixture and beaten egg whites very gently into the egg yolk mixture. Pour 3/4 of the batter into the prepared loaf pan.
  • Fold walnuts, vanilla extract, cocoa powder, and coffee powder into the remaining batter. Pour into the loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Turn off oven and let cake cool inside, about 20 minutes. Transfer cake to a wire rack and let cool completely, about 20 minutes.

Nutrition Facts : Calories 550.7 calories, Carbohydrate 44.1 g, Cholesterol 93 mg, Fat 39.8 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 4.4 g, Sodium 181.1 mg, Sugar 25.9 g

WALNUT CAKE (GLUTEN FREE)



Walnut Cake (Gluten Free) image

This is a simple walnut cake, similar to a pound cake, I think. The milk can be dairy or non dairy, any kind works.

Provided by Mia in Germany

Categories     Dessert

Time 45m

Yield 16 pieces, 16 serving(s)

Number Of Ingredients 11

200 g butter, softened
125 g sugar
3 eggs
250 g rice flour
100 g cornstarch
50 g potato starch
1/2 teaspoon xanthan gum
3 teaspoons baking powder
300 g walnuts, ground
125 ml milk
1 teaspoon vanilla essence

Steps:

  • Preheat oven to 390 degrees F (200 C).
  • Cream butter and sugar, add eggs and milk.
  • Combine flours, baking powder, xanthan and ground walnuts.
  • Stir into wet ingredients and mix thoroughly.
  • Pour into greased pound cake tin and bake at 390 degrees about 30 minutes.
  • Let cool a bit before removing from tin.
  • Cool completely on wire rack.

Nutrition Facts : Calories 353.6, Fat 23.7, SaturatedFat 8.1, Cholesterol 62.7, Sodium 176.6, Carbohydrate 31.9, Fiber 1.9, Sugar 8.5, Protein 5.5

GLUTEN-FREE FLOURLESS WALNUT CAKE



Gluten-Free Flourless Walnut Cake image

Recipe from 4 Ingredients Gluten Free Cookbook. An easy cake to make for friends who are gluten-free without having to go out and buy specialty flours and ingredients For lactose free- dont serve with cream- some strawberries or other fresh fruit instead

Provided by Jubes

Categories     < 4 Hours

Time 1h20m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 4

4 large eggs, seperated
1 cup caster sugar (fine grind sugar but not icing or confectioners sugar)
1 lemon
350 g walnuts

Steps:

  • Preheat oven to 160°C and line a 22cm springform cake tin with baking paper.
  • Using an electric beater, beat the egg yolks and the sugar together. COntinue beating until light and fluffy. This should take about five minutes.
  • Meanwhile, grate the zest of the entire lemon. Add the zest to the egg yolk mixture. Set aside.
  • Using a food processor or mini-mill grind the walnuts. You are looking for a fine nut meal texture. Set aside.
  • In a seperate bowl, beat the egg whites and continue beating until stiff peaks form.
  • Fold 1/3 of the egg whites into the egg yolk mixture. Add the ground walnuts to the egg yolk mixture as well. Stir until thoroughly blended.
  • Very carefully, fold in the remaining egg whites. Do not overbeat as you are looking to keep a light airy texture.
  • Pour the cake mixture into the prepared tin and bake for 50 to 60 minutes. WHen done should be firm to the touch and golden brown.
  • Allow the cake to cool comepletely in the tin befoore removing to serve.
  • Suggested serving with freshly whipped cream.

Nutrition Facts : Calories 337.9, Fat 24.8, SaturatedFat 2.8, Cholesterol 84.6, Sodium 29, Carbohydrate 26.1, Fiber 2.9, Sugar 21.1, Protein 8

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