Great for breakfast or snack, the Chocolate and Dried Fruit Pound Cake is also naturally gluten-free since both oatmeal flour and cocoa powder are naturally free of it. However, you should always check the labels to ensure they haven’t come into contact with gluten during processing.
The almost creamy consistency of this chocolate and dried fruit pound cake makes it literally melt in your mouth, and you won’t believe it, but it’s very simple and delicious without butter and oil.
If you love pound cakes for snacks, here are some other delicious ideas, and then right after the photo, we’ll discover how to prepare this cocoa and dried fruit pound cake!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Chocolate and Dried Fruit Pound Cake
- 2 bananas
- 2 eggs (medium)
- 0.7 oz hazelnuts
- 0.35 oz almonds
- 0.7 oz walnuts
- 1 tbsp sunflower seeds
- 0.2 cups unsweetened cocoa powder
- 2.25 cups oat flour
- 1 packet baking powder
- 0.7 oz honey
- 0.3 cups brown sugar
- 0.4 cups soy milk (or oat milk or cow’s milk)
Tools
- 1 Food processor
- 1 Bowl
- 1 Pound Cake Pan
Preparation of Cocoa and Dried Fruit Pound Cake
Sift the oat flour with the unsweetened cocoa powder and the packet of baking powder.
Then mash the bananas in a large bowl, add the eggs, and beat with a hand whisk to combine.
At this point, add the honey and sugar and continue using the hand whisk to incorporate it well.
At this point, preheat the oven to 340°F (170°C), line a large pound cake pan with parchment paper and set aside.
Continuing with the hand whisk, incorporate the previously sifted flour mixture into the wet ingredients, alternating with the milk (soy for those intolerant, or regular or skim milk for everyone).
Finally, add the chopped dried fruit, leaving the sunflower seeds to sprinkle on top, then mix and pour the batter into the pan.
Sprinkle with the sunflower seeds, then bake on the middle rack of the oven and cook the Cocoa and Dried Fruit Pound Cake for at least 40 minutes, performing the toothpick test before removing from the oven.
Once cooked, it will be puffed up and well-risen on top. Remove it from the oven and let it rest for a few minutes before taking it out of the pan.
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To prepare the pound cake with an electric mixer or stand mixer, first mash the bananas, then place them in a bowl (if using the electric mixer or in the mixing bowl of the stand mixer).
Add the brown sugar, honey, and eggs, and beat everything until you have a frothy mixture.
Add half of the milk and mix well, then incorporate the sifted flour with cocoa and baking powder, continuing to mix with the electric mixer or stand mixer.
Gradually add the remaining milk and finally the chopped dried fruit, incorporating well until you have a lump-free mixture.
Pour it into the greased and floured pound cake pan or lined with parchment paper and bake at 340°F static oven on the middle rack for at least 40/45 minutes.
How to Store the Cocoa and Dried Fruit Pound Cake
You can store it under a glass dome or inside a paper bag for 3 days.
Other Recipes
If you want to see other types of recipes you can go back to HOME.
