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Decadent Pound Cake with Chocolate Frosting

Before the week ends and you go off hopping with the bunnies and hunting for eggs, I gotta share what I made this week for my Dad’s birthday…

It’s been a while since I had pound cake – you know the kind that’s so heavy that it literally feels like it weighs a couple of pounds per slice, the kind you get at the most fabulous weddings, and the old fashioned kind your grandmother used to make… So I decided to do the google and search for a good recipe to use. All the ones I found used lots of white flour, eggs, and white toxic sugar in extraordinary amounts, like 10 eggs and 3 and half cups of sugar in one recipe. You know I wasn’t having any of that. Through some modifications and some experimentation, I did it…I made a pound cake with no white flour, no eggs and no toxic white sugar. Yep, that’s right. And it tasted damn good too. So damn good that I wish I had a piece right now! But it’s all gone into the bellies of my lovely family. Hope you enjoy this recipe as much as they did…

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Food Babe’s Pound Cake with Chocolate Icing
Prep time
Cook time
Total time
Serves: 8 - 12
  • For Cake:
  • 3 tbsp of ground flaxseed + 9 tbsp of warm water
  • 2 and ¼ cup whole wheat pastry flour
  • 2 tsp baking powder
  • ¾ tsp salt
  • 1 and ⅓ cup of coconut oil or butter
  • ¾ cup coconut palm sugar
  • ¼ cup maple syrup
  • 2 tsp vanilla extract
  • 1 cup of almond or coconut milk
  • For Frosting:
  • 3 tbsp coconut oil or butter
  • 4 ounces good quality dark chocolate chopped
  • 1 cup of powdered sugar (I normally don’t use powerded sugar in my baking so I made my own powdered sugar by grinding coconut palm sugar in my coffee grinder and adding 1 tbsp of arrowroot powder, it still dissolves nicely in the icing without lumps)
  1. Preheat oven to 350 degrees and thoroughly grease a loaf pan
  2. Combine flaxseed and water, mix well in a large bowl, and set aside for 5 mins
  3. Combine flour, baking powder, and salt in another bowl
  4. In the bowl with flaxseed, add sugar, other wet ingredients and mix well
  5. Slowly incorporate flour mixture (about a half a cup at a time) into liquid mixture
  6. Pour batter into the greased loaf pan
  7. Bake for 60 mins, it will be done when a toothpick comes out clean
  8. Remove from oven and let cool at least 45 minutes (this is important)
  9. While cake is cooling, melt chocolate and coconut oil on top of the stove using a double boiler
  10. Once chocolate has melted, remove from heat and add powdered sugar. Whisk mixture well, adding a few tablespoons of water at a time to thin out the icing to desired consistency
  11. Recipe makes a generous amount of icing, enjoy it all and don’t forget to lick the bowl clean!
***Please buy all organic ingredients if possible***


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To decorate the cake, I used dried pineapple rings. I took a sharp knife and cut out pieces to spell “DAD”…Later we topped the cake with candles… This is a nice alternative to using artificial colors to decorate your cake and a quicker more interesting way to say something on your cake without having to make additional icing.

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Have a Great Weekend and Happy Easter!

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120 responses to “Decadent Pound Cake with Chocolate Frosting

  1. Hi. I made this cake today and we really liked it. It didn’t turn out as soft/mushy as I wanted to. It was pretty heavy. Did I do something wrong? Is there anything I should do next time to have a better consistency at the end? Thanks

    1. … Niki this IS a “pound cake” … it’s supposed to be heavy and firm … to have a “soft/mushy” cake, you would need to use lighter ingredients and to whip a LOT of air into the batter ….

  2. I thought coconut sugar harvest is not environmentally sustainable, it makes farmers bankrupt in the long term as it spoils the life/workings of a tree. Also, it is just fructose so no health benefit.
    Why do you use it?

    1. I guess you could replace the coconut sugar with raw honey. I normally use that instead anyway. I am hard pressed to find the coconut sugar easily. Of course I hardly plan ahead when I get the baking bug soooooo.

  3. I’m gluten-free – any suggestions on how to make this without whole wheat pastry flour?

    1. My suggestion is that you use something like Pamela’s Baking Mix and do a one-to-one ratio exchange with the wheat flour in Vani’s recipe. I think you would be very happy with the results!

      1. If I am doing the gluten free with Pamela’s Baking Mix would I then omit the baking powder?

      2. Yes, Karen, just omit the baking powder….or at the most, add just 1/2 tsp. Have fun!

  4. This looks delicious and would love to make it but I am gluten intolerant. Can you recommend a substitution for the whole wheat flour?

  5. I’m wondering about Gluten Free as well! I think we could just substitute the whole wheat pastry flour with your favorite GF flour blend.- although I don’t know much about pastry flour and how it’s different than all purpose flour.

    1. Pastry flour is wheat flour with a lower gluten content than wheat bread flour. It’s made from a different variety of wheat.

    2. Maybe try Tapioca and coconut flour together? I made paleo pancakes with those two and they came out delicious!

  6. Why wheat pastry flour over white pastry flour? I dodge wheat at all costs, because of what it does to your brain and most has been altered.

  7. Is there a way to make this cake without wheat flour? A gluten free flour of some sort?

    1. Buy Gluten free flour from a organic store like the Head Nut or other store that are organic where you live. The stores only sale natural organic products, like loose flour, of Gluten free, Coconut flour, Tapioca flour, etc. They sale also loose teas and coffee, brown rice, etc.. A nice place to shop for your diet. I do.

    1. … gluten is neutral to my health … I and the majority of humanity have no gluten intolerance issues ….

  8. Why no eggs? They’re one of the most nutritious foods on earth. I eat up to 30 per week now and, along with getting sugar and grains out of my diet, ALL my blood work up numbers are greatly improved.

  9. Wheat and added sugar are both bad for you. You could substitute almond flour for the wheat and add a few smashed ripe bananas to substitute for the coconut sugar. And skip the powdered sugar frosting for sure!!!

    Love this site, but it really annoys me that Vani ignores the research about the dangers of wheat but worries about microwaves cooking. Like all nutritional sites, they pick and choose what they want to believe and find research to support it. 🙂 Heck, I do the same myself!!!

    1. Hello Rita,
      I think organic whole wheat is good compared to the regular one, avoid wheat only if you are gluten intolerant, else whole wheat is good. Unlike, microwave cooking comes with all bad results of destroying all the nutrients in the food making it worthless to eat and I guess Vani wants us to avoid it cause of the dangers and results you face cause of the food exposing to radioactive light. It is totally our call to cook and eat our food the way we like.

    1. Glass dish should be 25 degrees lower. Check for done ness sooner than the suggested time. Keep in mind oven temps can be off also so always be flexible. Use toothpick to check: should be dry after poking it in the cake. Top of cake is springy when you touch it. Sides of cake come away from pan.

  10. Nice recipe but not for people with Gluten sensitivity and flaxseed Has to be another homemade cake recipe.

  11. Can I substitute the flaxseeds for chia seeds and the coconut palm sugar for Harris Teeters Traders Demerara Sugar (evaporated cane juice)? Also is there a difference between whole wheat pastry flour and whole wheat flour? Thanks much!

    1. I’m going to do it with chia tonight..seems like it would be just fine. And yes, wheat flour and wheat pastry flour are really different. Regular wheat is good for bread but not cake. Made that mistake once! Wheat pastry flour is much finer.

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