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Best Gluten-Free Vegan Pound Cake Recipe

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3.8 from 25 reviews

  • Author: Ava
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Diet: Gluten Free

Description

This Best Gluten-Free Vegan Pound Cake is a moist, tender, and flavorful cake perfect for those following gluten-free and vegan diets. Made with gluten-free flour, vegan butter, and unsweetened applesauce, this pound cake delivers a delightful crumb and subtle sweetness enhanced with ground ginger and vanilla extracts. Topped with fresh berries, dairy-free whipped cream, and a tangy lemon glaze, it’s an elegant and wholesome dessert that everyone can enjoy.

Ingredients

Dry Ingredients

  • 1 2/3 cups gluten-free 1:1 flour (with xanthan gum)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground ginger (can substitute nutmeg or cinnamon)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 3/4 cup vegan butter (room temperature)
  • 1 cup organic cane sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon pure butter extract (can substitute almond or vanilla extract)
  • 2/3 cup unsweetened applesauce (room temperature)
  • 1/3 cup unsweetened plant milk (room temperature)

Toppings

  • 1/4 cup fresh strawberries (or raspberries)
  • 1/4 cup fresh blueberries (or blackberries)
  • 3/4 cup coconut whipped cream (or other dairy-free whipped cream)
  • 2-3 tablespoons vegan powdered sugar (for dusting)
  • 1/4 cup lemon glaze (see notes)

Instructions

  1. Preheat the oven and prepare loaf pan: Preheat your oven to 350°F (177°C). Line a 9×5-inch loaf pan with parchment paper, letting the edges hang over the sides to make cake removal easier later.
  2. Whisk dry ingredients: In a medium-large bowl, combine the gluten-free flour, cornstarch, ground ginger, baking powder, and salt. Whisk these dry ingredients thoroughly until well incorporated.
  3. Cream vegan butter: Using an electric hand mixer or stand mixer, beat the room temperature vegan butter on medium-high speed for 2-3 minutes until it becomes light and fluffy, but not melted.
  4. Mix in sugar and extracts: Add the organic cane sugar, vanilla extract, and butter extract to the creamed butter. Continue mixing on medium speed until the mixture is smooth and fully combined.
  5. Add applesauce: With the mixer on medium speed, incorporate the unsweetened applesauce into the wet mixture. Scrape down the sides of the bowl as needed to ensure even mixing.
  6. Add dry ingredients and plant milk on low speed: Gradually add the whisked dry ingredients to the wet mixture, mixing on low speed until just combined (some flour specks are okay). Then, pour in the unsweetened plant milk and continue mixing on low speed until a smooth cake batter forms, being careful not to overmix.
  7. Pour batter into loaf pan: Transfer the batter to the prepared loaf pan. Spread evenly with a spatula and gently shake the pan side to side to level the batter, but avoid breaking the air bubbles.
  8. Bake the pound cake: Bake in the preheated oven for 55-70 minutes or until a toothpick inserted into the center comes out clean. The edges should be lightly golden brown and the center fully set. Allow the cake to cool in the pan for 20-30 minutes to set.
  9. Lift the cake out of the pan: Using the parchment paper edges, lift the cooled cake out of the pan. If necessary, use a knife to loosen the edges, especially where parchment is not present. Ensure the cake is completely cool before adding toppings.
  10. Add toppings, slice, and serve: Top the cake with fresh berries, coconut whipped cream, a dusting of vegan powdered sugar, and a drizzle of lemon glaze. Slice into ten portions and serve.

Notes

  • For the gluten-free flour blend, use a 1:1 mix that includes xanthan gum for proper structure.
  • Butter extract can be substituted with almond or vanilla extract according to preference.
  • The lemon glaze is optional and adds a beautiful tang; you can find glaze recipes or use store-bought.
  • Make sure all wet ingredients are at room temperature for optimal mixing and texture.
  • Do not overmix batter once dry ingredients are added to maintain a tender crumb.
  • Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
  • Prep Time: 20 minutes
  • Cook Time: 55-70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/best-gluten-free-vegan-pound-cake-recipe/