Grain-Free Chocolate Chip Pound Cake

By weavincanuck

Ingredients

• 175 grams granulated sugar (3/4 cup)
• 105 grams unsalted butter, room temperature (7 tablespoons)
• 1 teaspoon vanilla extract
• 1/4 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
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cinnamon
• 170 grams semisweet chocolate chips or chunks (1 cup)

Details

Servings 1
Adapted from glutenfreecanteen.com

Preparation

Step 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).

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.