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 fresh berries and a dollop of whipped cream. Bonus: the recipe can be made gluten-free, vegan, dairy-free, or just plain "regular."
10 minutes
40 minutes
Difficulty:
Intermediate
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 |
| Calculated per serving. | |
Serves: 12
Ingredients
- .5 cup.5 cup.5 cup Plant Based Butter, salted, room temperature (114g)
- .75 cup.75 cup.75 cup Granulated White Sugar, (150g)
- .75 cup.75 cup.75 cup Kite Hill Sour Cream Alternative, (180ml) room temperature (or any vegan sour cream)
- .25 cup.25 cup.25 cup unsweetened Applesauce, room temperature (60ml)
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract, (15ml)
- 2 cups2 cups2 cups Primal Palate Gluten-free All-Purpose Flour, (240g) or gluten-free flour 1:1 baking blend of choice
- 1 Tbsp1 Tbsp1 Tbsp Baking Powder, (14g)
- 1 tsp1 tsp1 tsp Sea Salt, fine
- .5 tsp.5 tsp.5 tsp Almond Extract, optional
Process
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
Baked Goods Cakes Dairy Free Desserts Egg Free Gluten Free Pescetarian Plant Based Shellfish Free Vegan Vegetarian
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