Chocolate Pound Cake {Grain Free. Gluten Free}

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I feel like my mind has been filled with a million recipe ideas lately and I don’t even have the slightest amount of time to actual try out all the ideas. My cooking/recipe frenzy usually begins with the amount of stress in my life. I started doing this in high school to cope with stress, hurts, pains etc….and now I just told everyone my secret but cooking strangely is my way of coping and channeling life’s craziness. It occupies my mind and I think creativity is some of the best therapy out there. I rarely even eat most of the food I make. I taste it and then usually give it away…unless it’s crazy good and then   I won’t share.

This recipe I created is actually meant for another recipe idea that I will probably post later this weekend. So I guess you could say this is part 1 of 2. A while back I made some brownies from PaleoOMG that were made from sweet potatoes. I did really enjoy them and thought that sweet potatoes could be a really good base for a lot of different baked items – especially bread. I love being able to come up with recipes that also don’t cost and arm and leg with all the millions of different types of flours. I absolutely LOVED how the texture of this dough turned out. It was super fluffy and almost has a mousse like texture.  This bread when it is finished is more like a pound cake texture. It is very moist, rich and only slightly sweet. If you like sweeter breads than feel free to add more sweeteners. I just personally don’t.

Also, feel free to go crazy and add in other toppings. I put in a few chunks of that homemade chocolate bar I made but pecans, walnuts, berries etc…would be AMAZING in it!!

Enjoy!

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Chocolate Pound Cake

Yields 1


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Prep Time
15 min

Cook Time
1 hr

Prep Time
15 min

Cook Time
1 hr

Ingredients
  1. 1 cup walnuts
  2. 1 cup sweet potato, cooked
  3. 2 eggs
  4. 1 green banana
  5. 2 ounces medjool dates
  6. 3 Tbls coconut oil
  7. 1 teaspoon vanilla
  8. 1.5 Tbls raw honey
  9. 2 tablespoons chia seeds (grounded)
  10. ¼ cup coconut flour
  11. 1 teaspoon baking soda
  12. 2 teaspoon baking powder
  13. ½ teaspoon salt
  14. ¼ cup sifted cocoa or cacao powder
  15. ½ cup chocolate chips (optional)
Instructions
  1. Preheat oven to 350 and grease a loaf pan
  2. In a food processor blend the walnuts until they are finely chopped. Add the oil, dates, banana, and sweet potato and blend for about 30 seconds.
  3. Then add the eggs, vanilla and honey and puree until combined. Scrape down the edges of the bowl.
  4. Add the ground chia, coconut flour, baking soda, and baking powder, salt and cocoa powder and pulse until combined.
  5. Fold in the chocolate chips and pour in to loaf pan and bake 50-65 minutes. I would recommend covering the bread with foil for half the baking time.
  6. Use a toothpick to see if bread is done.
Notes
  1. Sweet potato sets a little more after the bread has cooled
Jessi's Kitchen http://jessiskitchen.com/

 

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11 comments on “Chocolate Pound Cake {Grain Free. Gluten Free}

  1. Pingback: Nutella Raspberry Bread Pudding {Grain Free. Gluten Free} | mylifeofspice

  2. these look amazing!!! I am currently a graphic design student at University of Wisconsin Stout. Our current project is to make a magazine, I am doing a health food magazine focused on sweet potatoes. I would love to be able to include this recipe along with some of the photography please let me know if this would be okay with, and if so how you would like it cited. It will not be distributed simply printed for class.
    Thank you so much
    Emily Gawronski

  3. Made this bread this morning! It is very yummy! I didn’t have chia seeds so I used ground flax meal. Thanks for the yummy recipe!:)

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