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

5 from 1 review

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


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.”


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


  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