| | | | |

Gluten-Free Pound Cake (Vegan)

Classic buttery yum in every single bite, this gluten-free pound cake recipe is as simple as it is delicious. A dense yet tender crumb that practically melts in your mouth. Serve this traditional pound cake on its own or with a dollop of whipped cream and fresh berries. Bonus: the recipe can be made gluten-free, vegan, dairy-free, or just plain “regular.

Note: This post contains affiliate links to which I earn a small commission, but don’t worry there’s no extra cost to you! Thank you for supporting CAKED by Katie.

A light golden yellow gluten-free vanilla pound cake.
A light golden yellow gluten-free vanilla pound cake.

The Best Gluten-Free Pound Cake

Made from scratch with the most tender and moist vanilla crumb, this one-bowl vegan and gluten-free pound cake is simple to make and perfect for any occasion. Here’s why you’re going to love it:

Easy Recipe – 8 ingredients and 10 minutes of prep time!

Buttery Crumb – A traditional dense and tender crumb full of buttery vanilla delight.

Versatile – Can be made in a loaf pan or doubled for a bundt cake.

Dietary/Lifestyle Friendly – A recipe tailored to suit all dietary/lifestyle needs.

A light golden yellow gluten-free vanilla pound cake.

Pound Cake Ingredients & Substitutions

As always this recipe is gluten-free and vegan. That said, I test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.

Here are a few key ingredients for this cake but make sure you scroll to the bottom recipe card for the complete ingredient list.

Dry Ingredients

Flour: I made this cake with XO Baking gluten-free all-purpose flour blend. If you are not gluten-free, swap the flour with regular all-purpose flour. Note that gluten-free flour blends can vary in weight so I recommend measuring by the cup.

Baking Powder: Helps the cake to rise ever so slightly so the pound cake is not *too* heavy.

Salt: I prefer baking with fine sea salt but kosher salt will work too.

Sugar: Granulated sugar adds moisture and sweetness. This can be substituted with organic cane sugar, date sugar, or coconut sugar. Note that the substitutions will change the color of the pound cake.

Wet Ingredients

Butter: Becel plant-based bricks are my personal favorite for baking but any brick-style dairy-free, vegan, lactose-free, or regular butter will work. Make sure it’s at room temperature.

Sour Cream: This adds extra moisture to the cake without making it too greasy/heavy. It also provides that delicious tang. This can be replaced with plain yogurt or cream cheese. Use whatever version best suits your dietary/lifestyle needs.

Applesauce: I prefer to bake with unsweetened applesauce but if that’s not available, use what you have.

Vanilla Extract: I recommend using pure vanilla extract but whatever is in your pantry will work.

Optional Almond Extract: While optional, the addition of almond extract adds a delicious flavor profile.

A light golden yellow gluten-free vanilla pound cake.

Pound Cake Step-By-Step Instructions

Here’s how to make this easy celiac-friendly vanilla pound cake recipe. You’ll need a large mixing bowl with a handheld electric mixer or a stand mixer, a 9×5 inch or 8.5×4.75 inch load pan, and a spatula.

1: In a large mixing bowl combine the butter and sugar and beat on high until light and fluffy.

2: Add in the sour cream, applesauce, vanilla extract, and almond extract (if using) and mix again until combined. Note that the mixture will appear separated, it’s okay.

3: Measure in the flour, baking powder, and salt and mix until just combined.

4: Scoop the cake batter into the loaf pan, spread evenly, and bake at 350ºF for 35-40 minutes.

6: Remove from the oven and allow to cool for 10 minutes before removing from the pan and fully cooling on a wire rack.

7: Serve as is, with a scoop of ice cream, or a dollop of whipped cream and fresh berries. Enjoy!

A light golden yellow gluten-free vanilla pound cake.

Vegan Pound Cake Success Tips

Let’s set you up for the most scrumptious gluten-free pound cake you’ve ever experienced. Here are a few helpful hints:

Accurate Measurements: I highly encourage using a scale when baking to ensure accuracy. If you don’t have a scale, use the spoon method for measuring the flour. Spoon the flour into the measuring cup versus scooping it. This will help not to overpack the measuring cup which results in a dry cake.

Room Temperature Ingredients: Key to proper incorporation, room temperature ingredients are a must.

Avoid Overbaking: Once removed from the oven, the cake continues to bake. It’s important to pull it from the oven when a toothpick comes out with a few moist crumbs. Any longer in the oven and it will be dry.

A light golden yellow gluten-free vanilla pound cake.

Storing and Freezing Instructions

This vanilla pound cake can be kept in an airtight container in the fridge for up to 5 days. It can also be stored in the freezer for up to 6 months. 

Remember that, due to the nature of gluten-free cake, it will dry out a bit each day while stored. It is best enjoyed within the first day or two.

Pound Cake Frequently Asked Questions

What makes pound cake different from regular cake?

Traditional pound cake is rich and dense versus a light and fluffy layer cake. Due to the richness, it’s often paired with a simple glaze or served as is instead of a frosting.

Can this be made in a bundt pan?

Yes, you can make this gluten-free pound cake in a bundt pan. To do so, double to recipe, increase the baking time to about 1 hour, and start checking for doneness then.

Why is the center of my pound cake gummy?

A gummy line or streak in the center of your pound cake is due to overcreaming the butter and sugar together. Overcreaming creates too much air and when removed from the oven to cool, the air will collapse creating a gummy line. It’s baked and totally edible, just not overly pretty.

How do I know when my pound cake is baked?

Grab yourself a toothpick or wooden skewer and check the middle of the cake at the 35-minute mark. You want it to come out with a few moist crumbs. If it has wet batter, it needs more baking time and if it comes out clean, it’s overbaked.

A light golden yellow gluten-free vanilla pound cake.

The Best Vegan Gluten-Free Pound Cake

Classic buttery yum in every single bite, this gluten-free pound cake recipe is as simple as it is delicious. A dense yet tender crumb that practically melts in your mouth. Best enjoyed with a scoop of ice cream or a dollop of whipped cream and some fresh berries.

An adaptable ingredient list allows you to tailor this recipe to suit all dietary or lifestyle needs. Everybody deserves pound cake and now they can have it!

Make sure you tag me on social media @cakedbykatie and leave me a star rating and review below if you make it. I cannot wait to see!

Easy & Simple Baked Treats

Everyone loves a sweet treat. Especially one that’s easy and simple to make. Here are a few of my favorites:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A light golden yellow gluten-free vanilla pound cake.

Gluten-Free Pound Cake (Vegan)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Katie Stymiest
  • Total Time: 50 Minutes
  • Yield: 12 Slices 1x
  • Diet: Gluten Free

Description

Classic buttery yum in every single bite, this gluten-free pound cake recipe is as simple as it is delicious. A dense yet tender crumb that practically melts in your mouth. Serve this traditional pound cake on its own or with fresh berries and a dollop of whipped cream. Bonus: the recipe can be made gluten-free, vegan, dairy-free, or just plain “regular.”


Ingredients

Units Scale
  • 1/2 cup (114g) vegan salted butter, room temperature
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (180ml) vegan sour cream, room temperature
  • 1/4 cup (60ml) unsweetened applesauce, room temperature
  • 1 tablespoon (15ml) vanilla extract
  • 2 cups (240g) gluten-free flour 1:1 baking blend
  • 1 tablespoon (14g) baking powder
  • 1 teaspoon fine sea salt
  • optional: 1/2 teaspoon almond extract

Instructions

  1. Preheat the oven to 350ºF and prepare a standard loaf pan (9×5 or 8.5×4.5 inch) with non-stick baking spray.
  2. In a stand mixer or large mixing bowl with a handheld electric beater, cream together the butter and sugar on high until light and fluffy. This should take approximately 2 minutes. Scrape down the sides of the bowl.
  3. Add in the sour cream, applesauce, vanilla extract, and almond extract (if using) and mix until combined. It will look separated at this point, it’s okay.
  4. Measure in the flour, baking powder, and salt and mix until just combined. 
  5. Spread the batter evenly in the prepared pan and bake for approximately 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. 
  6. Remove from the oven and allow to cool in the pan for 10 minutes before removing and placing it on a wire rack to fully cool.
  7. Serve as is, with a scoop of ice cream, or a dollop of whipped cream and fresh berries. Enjoy!
  8. Store leftovers in the fridge in an airtight container for up to 5 days or frozen for up to 6 months.
  • Prep Time: 10 Minutes
  • Cook Time: 40 Minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star