Gluten-Free Chocolate Pistachio Pound Cake
Description:
2011 Kick Off with Hass Avocados Recipe Contest
– Finalist
Recipe Courtesy of Amie V. from New Jersey, who says "A delicious gluten-free cake that is moist and tasty from the ripe Hass Avocados!"
This recipe was submitted by a Hass Avocado fan and has not been tested by the Hass Avocado Board.
Recipe Courtesy of Amie V. from New Jersey, who says "A delicious gluten-free cake that is moist and tasty from the ripe Hass Avocados!"
This recipe was submitted by a Hass Avocado fan and has not been tested by the Hass Avocado Board.
Ingredients:
- 2 cups brown rice flour
- 1 cup tapioca flour
- 2 1/2 tsp. xanthan gum
- 3/4 cup cocoa powder
- 2 Tbsp. chia seeds
- 1/4 cup pistachios, very finely ground
- 2 cups sugar
- 4 tsp. baking powder
- 1/2 tsp. sea salt
- 1/2 cup coconut oil
- 1 ripe Hass Avocado, peeled, cored and chopped
- 1 cup almond milk
- 2 large eggs
- 1 tsp. almond extract
Instructions:
- Preheat oven to 375 degrees F.
- Prepare a loaf sized baking dish with nonstick baking spray.
- In a large bowl, combine dry ingredients.
- In a separate bowl, combine wet ingredients. Add wet ingredient to the dry ingredients; mix well to combine.
- Transfer mixture to prepared baking pan.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven; set aside to cool before serving.
*Large
avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller
or larger size avocados adjust the quantity accordingly.
