Vanilla Coconut Pound Cake with Dark Chocolate (Gluten Free)

Calling all Coconut lovers!  I’m a huge fan of coconut anything and not a huge fan of Greek Yogurt. I came across this little Coconut Greek yogurt pack with almond and bits of Dark Chocolate at the grocery store, and lets just say the shelves in the cooler section didn’t see me coming.  Into the cart they all went to my happy home.  I wanted to make a little treat that wasn’t too unhealthy, and so Vanilla Coconut Pound Cake with Dark Chocolate was born. I adapted it from a recipe from Bob’s Red Mill.

Vanilla Coconut Pound Cake with Dark Chocolate (Gluten Free) 5

For those of you who are unfamiliar with coconut flour let me give you bit of a background on it.  Coconut flour is a delicious, healthy alternative to wheat and other grain flours.  It’s very high in fiber, gluten-free, and contains 3g of digestible carbohydrates per serving (2 Tablespoons).  It lends baked goods an incomparably rich texture and unique, natural sweetness.  You can replace up to 20% of your flour with coconut flour in your recipes; however you will need to increase your liquid by the same amount in the recipe.  The fiber tends to absorb a lot of liquid during the baking process.

Ingredients:

1 1/4 Cup Gluten Free Flour Blend

1/4 Cup Coconut Flour

2 Teaspoons Baking Powder

1/4 Teaspoon Salt

1/4 Cup Sugar

1/3 Cup Coconut Oil

2 Eggs

1 Teaspoon Vanilla Extract (Gluten Free)

12 oz Coconut Yogurt (I used 3 of the Greek Yogurt, dark chocolate and almond combos)

1/2 Cup Dark Chocolate Chips (If not using the yogurt snack pack)

1/2 Cup Slivered Almonds (if not using the yogurt snack pack)

Preheat the oven to 350*

Spray a loaf pan with non-stick cooking spray (I use a coconut one).

In a large bowl of your stand up mixer cream together the coconut oil and sugar until well blended.  Add eggs and vanilla and mix until combined.

In a small bowl combine all of the dry ingredients; then add dry ingredients, alternating with the yogurt and mix well until combined to the creamed sugar,egg, coconut oil mixture.  ***If you are using the snack packs of yogurt then cut off the little tray that contains the dark chocolate and almonds and set them aside prior to adding the yogurt.  Add half of the almonds and dark chocolate to the batter.

Vanilla Coconut Pound Cake with Dark Chocolate (Gluten Free)

Pour the batter into the greased pan, smooth the top and sprinkle the remaining dark chocolate and almonds on top.

Vanilla Coconut Pound Cake with Dark Chocolate (Gluten Free) 2

Bake at 350* for about 40-50 minutes until lightly golden brown and a toothpick inserted in the center comes out clean.  Cool Completely before slicing.

Our Favorite taste of the islands!  This Gluten Free Vanilla Coconut Pound Cake with Dark Chocolate is delicious & it will have you dreaming of the tropics! I hope you enjoy this Vanilla Coconut Pound Cake with Dark Chocolate as much as I did!

Vanilla Coconut Pound Cake with Dark Chocolate (Gluten Free) 6

Vanilla Coconut Pound Cake with Dark Chocolate (Gluten Free)
Author: 
Recipe type: Gluten Free
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Our Favorite taste of the islands! This Gluten Free Vanilla Coconut Pound Cake with Dark Chocolate is delicious & it will have you dreaming of the tropics! I hope you enjoy this Vanilla Coconut Pound Cake with Dark Chocolate as much as I did!
Ingredients
  • 1¼ Cup Gluten Free Flour Blend
  • ¼ Cup Coconut Flour
  • 2 Teaspoons Baking Powder
  • ¼ Teaspoon Salt
  • ¼ Cup Sugar
  • ⅓ Cup Coconut Oil
  • 2 Eggs
  • 1 Teaspoon Vanilla Extract (Gluten Free)
  • 12 oz Coconut Yogurt (I used 3 of the Greek Yogurt, dark chocolate and almond combos)
  • ½ Cup Dark Chocolate Chips (If not using the yogurt snack pack)
  • ½ Cup Slivered Almonds (if not using the yogurt snack pack)
Instructions
  1. Preheat the oven to 350*
  2. Spray a loaf pan with non-stick cooking spray (I use a coconut one).
  3. In a large bowl of your stand up mixer cream together the coconut oil and sugar until well blended. Add eggs and vanilla and mix until combined.
  4. In a small bowl combine all of the dry ingredients; then add dry ingredients, alternating with the yogurt and mix well until combined to the creamed sugar,egg, coconut oil mixture. ***If you are using the snack packs of yogurt then cut off the little tray that contains the dark chocolate and almonds and set them aside prior to adding the yogurt. Add half of the almonds and dark chocolate to the batter.
  5. Pour the batter into the greased pan, smooth the top and sprinkle the remaining dark chocolate and almonds on top. Bake at 350* for about 40-50 minutes until lightly golden brown and a toothpick inserted in the center comes out clean. Cool Completely before slicing.
Nutrition Information
Serving size: 1 Calories: 311 Fat: 18.4 Saturated fat: 6.5 Trans fat: 0 Carbohydrates: 25.5 Sugar: 11 Sodium: 460.6 Fiber: 3.5 Protein: 10.5 Cholesterol: 37.8

 

 

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