Vegan and Gluten-Free Pound Cake

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!

Jump to:

• What Makes This Recipe So Great?
• Ingredient Notes
• Instructions
• Substitutions
• Variations
• FAQ's
• Equipment
• Storage
• Top tips
• Other Great Dessert Recipes You Will Love
• Vegan and Gluten-Free Pound Cake
• Food safety

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

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.

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

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

See more guidelines at USDA.gov.