Now while the name says gluten free, there is no way to truly tell that it lacks wheat. The taste and crumb of this vanilla and chocolate pound cake is incredible. All by itself it warrants a densely moist cake, and can easily be dressed up with whipped cream or a glaze.
My dad went though a bunch of my grandparent’s stuff last year and sent me a binder filled with recipes my grandmother collected. There was one batch in particular that had endless amounts of photocopies from a book whose identifiers were missing. I have no idea where it came from or who concocted the recipes, but in my mind I picture a sweet grandmother who cranked out endless amounts of baked goods for her family and friends. She had a recipe for all things sweet and iconic of an age passed, probably the 70’s or 80’s. The recipes are all full fat, full of flavor, utilizing lots more sour cream and cream cheese than we use today.
When I was strictly gluten free, this was one of the first recipes I started tinkering with. It boasted a lot of components to add flavor which I was afraid I’d be lacking if I went the gluten free route. Knowing the flavor would be there, I needed to add back in the flour which always proved the most troublesome. I read up in a lot of gluten free cookbooks on just how GF flours warranted vastly different results.”Most” of the time you cannot use the same flour mixture interchangeably. Think in terms of cakes, cookies and brownies, there’s an immense variety of texture in just these three baked goods. Choosing the right flours to mimic the texture of a pound cake proved to be pretty easy when you learned just how certain flours behaved.
Some flours like rice flour are sweet, and provide a light crumb. However rice flour can become very dense and gritty if used exclusively or in large proportions. Coconut flour is more coarse, but gives body and structure to baked goods through its ability to lock in moisture, albeit while imparting a coconutty flavor. Potato flour is also wonderful for locking in moisture and works well to balance gritty textures, the downside being that it burns easily. Using this combination, I substituted for my two cups of wheat flour called for in the recipe using 1 cup of sweet rice flour, 1/2 cup of coconut flour and 1/2 cup of potato flour. In addition, in order to get these flours to intermingle and hold together, I used xanthan gum. I found these substitutes provided the perfect balance for both texture and crumb, but more importantly in flavor.
Past those special instructions, there was nothing else to getting the batter ready and baking the cake. However, do note that because it is a pound cake, it’s not meant to rise drastically. I baked mine in a bundt pan as I liked it for presentation, but if you were wanting more of a full sized bundt, you’ll need to double the recipe and increase the baking time. Simply mix the ingredients together and enjoy a wonderfully flavorful cake in no time. I do hope you enjoy.
To full plates and eating your tarte out,
- 1/2 cup of unsalted butter
- 1 cup of sugar
- 3 eggs
- 1/2 cup of sour cream
- 1/2 cup of cream
- 2 teaspoons vanilla
- 1/4 teaspoon of salt
- 1/2 cup of potato flour
- 1/2 cup of coconut flour
- 1 cup of sweet white rice flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 3 tablespoons cocoa, sifted
- 3 tablespoons powdered sugar, sifted
- Preheat oven to 350 degrees. Butter a bundt pan or loaf pan and set aside.
- In a mixer, cream the butter and sugar until light in color. Add in the eggs and mix till combined.
- In a small bowl combine the sour cream, cream and vanilla. Mix in with the egg and butter until no lumps are left.
- In another small bowl, combine your salt, potato flour, coconut flour, sweet rice flour, xanthan gum and baking powder. Add to your wet ingredients and stir until just combined.
- Remove half of your batter into a bowl. Add in your cocoa powder and powdered sugar. Still until just combined.
- Taking heaping spoonfulls, alternate between the vanilla and chocolate batter and add into the pan until all of the batter is used up. Using a spatula, smooth out the batter and press evenly into the pan.
- Bake for 35-40 minutes or until inserted toothpick comes out clean.
- Remove from oven and allow to cool completely. Dust with powdered sugar before serving.
- If you want to make this with wheat flour, substitute two cups of all purpose flour for the gluten free flours called for, and remove the xanthan gum. Add in one teaspoon of baking soda.
- This cake also does not rise much, so if using a bundt pan and wanting a full sized cake, be sure to double the recipe. You'll have to increase the time in the oven as well.