Today, we're bringing a classic favorite into the gluten-free realm with our delightful gluten free pound cake recipe. With just a few basic ingredients, this cake is all about celebrating the simple joys of baking. With its rich, buttery taste and a texture that perfectly mimics traditional pound cake, it's a recipe that's sure to please everyone, gluten-free diet or not.
This recipe is ideal for a cozy family dessert, a companion to your afternoon tea, or just a sweet treat to brighten your day. This vanilla pound cake is a testament to the fact that gluten-free baking can be both simple and delicious.
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Why You 'll Love This Gluten Free Pound Cake Recipe
- Simplicity - Pound cakes are made from a few simple ingredients that combined create a rich, buttery dessert.
- Versatile - Use this gluten-free pound cake as a base for fruit, chocolate chips or more. Whatever you can imagine in a pound cake is possible.
- Allergen Friendly - This recipe is gluten free, dairy free and nut free as written, so it's perfect for lots of diets.
What is a pound cake?
A pound cake is a simple cake comprised of just four ingredients - flour, sugar, butter and eggs. All four ingredients are added in equal parts (by weight). Originally a pound cake was so called because one pound of each ingredient was used.
In this recipe, I have only technically made a half-pound cake since I didn't use a full pound of the four main ingredients. I also added a few ingredients to aid the gluten free flour.
- Gluten Free Flour Blend - I used Bob's Red Mill 1-to1 flour for this recipe. You can use the gluten free flour blend you prefer, but ensure it contains xanthan gum or a similar binder. Using another brand of flour may result in a different outcome in your bake as all gluten free flour blends are a little different in their makeup.
- Cornstarch - A little cornstarch is used to lighten up the gluten free flour - to make it more similar to cake flour.
- Baking Powder - While a traditional pound cake recipe doesn't use leavening agents, I have added a small amount for just a little bit of lift since gluten free baked goods can sometimes feel dense or heavy.
- Salt - Salt is an important ingredient in baked goods as it balances the sweet flavors.
- Vegan butter - I used Country Crock plant butter here. You can use your favorite vegan stick butter. Just avoid margarine. And if you're not dairy free, you can use regular butter in the same measure.
- Sugar - White sugar is the only sweetener used in pound cake.
- Eggs - Egg is the binder that holds everything together. Since this recipe calls for 4 eggs, I would not try to use an egg replacement here.
- Vanilla Extract - Helps to sweeten the cake and add depth to the flavor.
- Almond Extract - This optional extract just adds a little more complexity to the flavor.
- Dairy Free Milk - I've used unsweetened coconut milk in this recipe. However, any dairy free milk will work fine. If you're not dairy free, use whole milk in the same measure.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy unsalted butter and milk in the same measure.
- Make it Vegan / Egg Free - I do not recommend using an egg replacement for this recipe.
- Make it Corn Free - Replace cornstarch with arrowroot powder.
- Extract Variations - Feel free to omit the almond extract or replace it with something like lemon or orange extract in this cake.
- Fruity - Add up to 1 Cup of chopped fruit to your pound cake for a fruity twist.
- Chocolate - Replace ¼ cup of the gluten free flour with cocoa powder to make a chocolate version.
How to Make Gluten Free Pound Cake
A stand mixer or handheld mixer will make this recipe easy to put together.
STEP 2: Combine the butter and sugar in the bowl of an electric mixer. Beat on medium speed for 5 minutes until the mixture is light and fluffy.
STEP 3: Add the vanilla and almond extracts to the creamed butter and sugar. Mix again for 30 seconds until it's incorporated.
STEP 4: Add the eggs to the butter and sugar mixture one at a time, beating for 60 seconds between each addition.
STEP 5: Turn the mixer to the lowest speed and add half of the dry ingredients followed by half of the milk. Repeat with the remaining ingredients.
STEP 6: Spread the pound cake batter into a lined loaf pan and smooth out the top. Bake in a preheated oven.
It is so important for all of your ingredients to be at room temperature to get the proper cake texture. I suggest setting all of the ingredients out on the counter for at least one hour prior to mixing.
This cake will store well in an airtight container at room temperature for 4-5 days.
You can also freeze this cake, although I recommend freezing it without the icing. Wrap the entire loaf or individual slices in plastic wrap then place them in a freezer container. Store for up to 3 months. Thaw before serving.
Use the highest quality ingredients you can afford. There are few ingredients in a pound cake, so each adds to the flavor. It is also essential that the ingredients be at room temperature before you begin mixing.
Only allow your pound cake to cool in the pan for 10-15 minutes after baking. This extra time allows the cake to set so it won't break apart when you remove it from the pan. Leaving your cake in the pan longer will cause condensation to develop in the bottom of the pan resulting in a wet feeling to the cake.
More than likely, you have rushed the mixing process. You need to beat the sugar and butter together for 5 full minutes, resulting in a light fluffy mixture that resembles frosting.
Other cake recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Perfect Gluten Free Pound Cake
- Preheat oven to 350 degrees. Line a 8x4 loaf pan with parchment paper.
- Combine the gluten free flour, cornstarch, baking powder and salt in a small bowl. Whisk until well combined and set aside.1 ¾ Cups Gluten Free 1-to-1 Flour Blend, 2 Tablespoons Cornstarch, 1 teaspoon Baking Powder, ½ teaspoon Salt
- Add the butter and sugar to the bowl of an electric mixer. Beat on medium speed for 5 full minutes. The mixture should be light and fluffy like frosting. Scrape down the bowl.1 Cup Vegan Butter, 1 ⅓ Cup Sugar
- Add the vanilla and almond extract and mix for 30 seconds more.2 teaspoons Vanilla, ¼ teaspoon Almond Extract
- Add the eggs, one at a time, mixing for 60 seconds between each addition. Scrape down the bowl.4 Eggs
- Turn the mixer to the lowest speed. Add half of the dry ingredients followed by half of the milk. Repeat with the remaining ingredients, mixing until the dry ingredients are just incorporated.⅓ Cup Non Dairy Milk
- Spread the cake batter into your prepared pan and smooth out the top. Let the cake rest in the pan for 10 minutes before baking.
- Bake in the preheated oven for 65-70 minutes or until a toothpick comes out with just a few moist crumbs. Do not overbake or it will be dry.
- Remove the cake from the oven and cool in the pan for 15 minutes. Then remove the cake from the pan and cool completely on a cooling rack.
For the vanilla glaze:
- Once the cake has cooled, combine all of the glaze ingredients in a small bowl. Mix well until smooth. Pour the glaze over the cake and allow it to dry before slicing.1 Cup Powdered Sugar, 3 Tablespoons Non Dairy Milk, ½ teaspoon Vanilla
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.