Chocolate Pound Cake {Grain Free. Gluten Free}


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!!



Servings – 1 Loaf Pan (1lb)

1 Cup walnuts

1 Cooked sweet potato – about 1 cup

2 eggs

1 green cooking banana*

Dates – 2 ounces/ About 8-10*

3 Tablespoons coconut oil

1 teaspoon vanilla

1 ½ tablespoon raw honey

2 tablespoons chia seeds (grounded)

¼ cup coconut flour

1 teaspoon baking soda

2 teaspoon baking powder

½ teaspoon salt

¼ cup sifted cocoa or cacao powder

½ cup chocolate chips (optional)

*Make sure the banana is VERY green – sometimes in stores they have them next to the bananas and they are labeled “cooking bananas.” You do not want the bread to have a banana flavor. If you do not have a green “cooking” banana then use 1 plantain.

*I had Noir dates in the house which are much smaller than medjool dates. You will probably only need 4 or 5 medjool dates to reach 2 ounces.


Preheat oven to 350 and grease a loaf pan

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. Next add the eggs, vanilla and honey and puree until combined. Scrape down the edges of the bowl. Add the ground chia, coconut flour, baking soda, and baking powder, salt and cocoa powder and pulse until combined.

If chocolate chips or other toppings are desired then put the batter in a bowl and fold it in. Pour in to loaf pan and bake 50-65 minutes. I would recommend covering the bread with foil for half the baking time. Use a toothpick to see if bread is done. It may not come completely clean because the sweet potato sets more after it cooks.



11 thoughts 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


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