This Vegan and Gluten-Free Pound Cake is the perfect easy summer dessert! Moist and chewy cake pairs perfectly with ripe Summer fruit and everyone will be asking for more!
I don't know about you, but I am always looking for a staple dessert that pairs well with most things, is easy to make and everyone loves. That is what I love most about this Vegan and Gluten-Free Poundcake. This pound cake is delicious on its own with a slight almond flavor or paired with any type of fresh fruit, this is the perfect dessert that will transform any table!
For some other great dessert recipes, check out this Peach Cobbler Pound Cake, these Strawberry Cheesecake Cookies, this No Bake Strawberry Crunch Cheesecake, this Banana Pudding Lasagna or these Vegan Lemon Bars with a Graham Cracker Crust!
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What Makes This Recipe So Great?
- Gluten-Free and Vegan- This poundcake is gluten-free and vegan but you wouldn't know it! It is delicious and moist!
- Perfect Summer Dessert- This is the perfect summer dessert because it is light, fluffy, and moist! Perfect for when it is hot outside and you want something light.
- Perfect Shareable Dessert- This is the perfect shareable dessert to bring to any event! Just slice it up and serve it and everyone can enjoy it!
Ingredient Notes
- Gluten-Free Flour- The base of this recipe is gluten-free flour. I used Trader Joe's brand of Gluten-Free 1:1 flour and it turned out perfect! Most 1:1 Gluten-Free flours should work, just make sure your flour mix includes xantham gum, if not, you will have to add it.
- Vegan Sour Cream- Part of what makes this poundcake so light and fluffy is the addition of the Vegan Sour Cream. It adds a nice tang and flavor to the dish as well as helps to keep the cake moist.
- Almond Extract- A little bit goes a long way, but the almond extract is key. It adds a slight sweetness and nutty flavor.
- Flax Egg-The flax egg will replace the egg in the recipe and act as the binder. Without it, your cake will fall apart.
See the recipe card for the full ingredient list and quantities.
Instructions
- Preheat the oven to 350 degrees and line a loaf pan with parchment paper.
- In a small glass mixing bowl, combine the gluten-free flour, baking powder and salt. Set aside.
- In a large glass bowl, beat together the melted butter and sugar until combined.
- Add the sour cream, almond extract, and lemon juice. Slowly add the dry ingredients into the wet ingredients and mix until a thick batter forms.
- Pour the batter into the loaf pan making sure to remove all the air bubbles by tapping the loaf pan gently on the counter.
- Bake for 60-75 minutes, until a toothpick inserted into the center, comes out clean.
- Allow the pound cake to cool completely before removing it from the loaf pan, slice, and enjoy!
Hint: Feel free to change up the flavor of the pound cake by adding different extract. I love making a lemon or an orange flavored pound cake!
Substitutions
- Vegan Sour Cream - You can swap the vegan sour cream with vegan cream cheese or vegan greek yogurt.
- Gluten-Free Flour - Feel free to use your favorite gluten-free flour blend. If yours does not have xanthan gum, make sure to add some to your recipe.
- Flax Eggs - If you don't have flax eggs on hand, you can swap the flax eggs with aquafaba which is the liquid from a can of chickpeas. 1 flax egg equals 3 tablespoons aquafaba.
Variations
- Lemon - Leave out the almond extract and add extra lemon juice and lemon zest to make this a lemon pound cake.
- Orange - To make this an orange flavored pound cake, I love leaving out the almond extract and instead swapping it for Orange Flower Water!
- Vanilla Bean - Swap the almond extract for vanilla extract and scoop out the seeds of half a vanilla bean into the batter.
Check out this Fruit Salad with Whipped Cream for another fun dessert recipe!
FAQ's
It is really important to add moisture when working with gluten-free flour. The vegan sour cream helps to keep this gluten-free pound cake moist.
Xanthan gum to provides elasticity and stickiness to the doughs and batters in gluten-free baking. Since gluten is not present, there needs to be something that acts as the binding agent for the flour and helps hold onto some moisture. Most 1:1 gluten-free flours contain xanthan gum in their mixture, however if your's does not, add ½ teaspoon of xanthan gum to the recipe.
I use a 1:1 gluten-free flour in this recipe and I find that it works best and is the most readily available in the grocery store.
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- 9x5 Inch Loaf Pan
- Glass Mixing Bowl
- Spatula
- Whisk
- Parchment Paper
Storage
The pound cake will keep for several days at room temperature, make sure to wrap it in plastic wrap and cover it. It will store for one week when refrigerated.
This cake can be frozen for up to 3 months. After it is cooled, wrap it securely with aluminum foil first and then cover it with plastic wrap. Thaw overnight on the countertop before serving.
Top tips
- To test if your cake is finished, insert a toothpick into your cake and check it for moist crumbs. If you have wet batter on your toothpick, your cake will need to bake longer, but if there are a few moist crumbs then it’s time to pull that cake out of the oven! The cake will continue to bake while it cools, so if you pull out a completely clean toothpick from your cake, it’s already at risk of being over-baked and dry.
- I love serving this pound cake with fresh strawberries or blueberries. It adds a burst of brightness to the cake and makes it the perfect dessert!
- To make the flax egg, combine 2 tablespoons of ground flaxseed with 2 tablespoons of water and let sit for 5 minutes until thickened.
Other Great Dessert Recipes You Will Love
- Almond Flour Peanut Butter Cookies
- Vegan Lemon Cookies
- Vegan Peanut Butter Chocolate Chip Cookies
- The Best Blackberry Lemon Bread
- Chocolate Chip Banana Bread without Baking Soda
- Dairy-Free Key Lime Pie
Vegan and Gluten-Free Pound Cake
Equipment
- 1 9x5 inch loaf pan
- 2 glass mixing bowls
- 1 spatula
- 1 parchment paper
- 1 whisk
Ingredients
- 1 ¾ cups Gluten-Free Flour
- 1 cup Vegan Butter
- 2 teaspoons Lemon Juice
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Almond Extract
- 1 cup Vegan Sour Cream
- 1 cup White Sugar
Instructions
- Preheat the oven to 350 degrees and line a loaf pan with parchment paper.
- In a small glass mixing bowl, combine the gluten-free flour, baking powder and salt. Set aside.
- In a large glass bowl, beat together the melted butter and sugar until combined.
- Add the sour cream, almond extract, and lemon juice. Slowly add the dry ingredients into the wet ingredients and mix until a thick batter forms.
- Pour the batter into the loaf pan making sure to remove all the air bubbles by tapping the loaf pan gently on the counter.
- Bake for 60-75 minutes, until a toothpick inserted into the center, comes out clean.
- Allow the pound cake to cool completely before removing it from the loaf pan, slice, and enjoy!
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Megan says
I am not much of a baker but this was just wow! I had to freeze some so I don't eat the whole lot in just a few days. Thanks for another great recipe Kayla
Keri says
I've been looking for a great pound cake recipe, and it's so hard to find one that doesn't include eggs. This came out perfectly. Thanks for the great recipe!
Jerika says
I'm loving this Vegan and Gluten-Free Pound Cake.:) Perfect match with my coffee. Yum!:) Thanks.
Nora says
Love your pound cake version! Perfect when my friends are coming over who can't eat gluten! Thanks!
Alexandra says
Such a delicious recipe for a wonderful cake -
So good to have an option that is vegan for us all to enjoy!
Jean says
This gluten free pound cake is so good to have after our meal. My sister is celiac and I enjoy vegan bakes win win for us.
Jean says
Enjoyed this for us vegan and gf pound cake. Easy and delicious
Nancy says
Wow what a wonderful recipe. We made it over the weekend and everyone loved it!!
Rebecca says
Made this for my vegan friend who said it was amazing, thank you for the recipe.
Agnieszka says
I've tried a couple different vegan pound cake recipes and this one is the best!