Gluten-Free Pound Cake (Vegan) (Edit recipe)

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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."

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PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 12

Ingredients

.5 cup Plant Based Butter, salted, room temperature (114g)
.75 cup Granulated White Sugar, (150g)
.75 cup Kite Hill Sour Cream Alternative, (180ml) room temperature (or any vegan sour cream)
.25 cup unsweetened Applesauce, room temperature (60ml)
1 Tbsp Vanilla Extract, (15ml)
2 cups Gluten-free All-Purpose Flour - Primal Palate, (240g) or gluten-free flour 1:1 baking blend of choice
1 Tbsp Baking Powder, (14g)
1 tsp Sea Salt, fine
.5 tsp Almond Extract, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350˚F and prepare a standard loaf pan (9×5 or 8.5×4.5 inch) with non-stick baking spray.
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.
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.
Measure in the flour, baking powder, and salt and mix until just combined.
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.
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.
Serve as is, with a scoop of ice cream, or a dollop of whipped cream and fresh berries. Enjoy!
Store leftovers in the fridge in an airtight container for up to 5 days or frozen for up to 6 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	210
Fat:	9 g
Carbohydrates:	30 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	417 mg
Fiber:	0 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.