Vegan Gluten-Free Pound Cake

Learn how to make a vegan gluten-free pound cake with ease in one bowl! It is the reliable go-to cake to serve with seasonal fruits and berries, or perhaps a drizzle of chocolate sauce.

Question: how do you make a vegan gluten-free pound cake for a friend’s birthday when you have no such recipe?

Answer: you figure it out yourself!

Modifying a traditional pound cake recipe into a gluten-free, egg-free, dairy-free pound cake turned out to be less than straightforward.

Classic pound cake recipes are typically a variation of the following: a pound of eggs, a pound of sugar, a pound of butter and a pound of flour. It was going to take some creativity and testing to come up with a satisfying alternative. Lucky for me and all of you, I am stubborn–I was determined to create a recipe that would work!

After many collapsed and deflated loaves, I came up with a recipe worth making on repeat.

Recipe Benefits

• vegan (egg-free, dairy-free)
• gluten-free
• made in one bowl
• quick and straightforward to make
• no mixer required (stand mixer or hand mixer)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• all-purpose gluten-free 1:1 flour blend
• natural cane sugar or coconut sugar
• flaxseed meal
• baking powder (certified gluten-free, as needed)
• salt
• vegan butter / plant based butter (melted and cooled to room temperature)
• silken tofu
• vanilla extract

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• Preheat the oven to 350F (180C). Line an 8×4-inch (20×10 cm) loaf pan with parchment paper.
• Whisk the all purpose gluten-free all purpose flour blend, sugar, flaxseed meal, baking powder, and salt in a large mixing bowl until combined.
• In a blender or food processor, blend the wet ingredients–the cooled melted vegan butter, tofu, and vanilla extract–until completely smooth. Pour the mixture into the bowl with the dry ingredients. The batter will be very thick.
• Spoon and spread the pound cake batter evenly into the prepared loaf pan.
• Dip a sharp knife into hot water and make a lengthwise slash down the batter (do not worry if the slash seems to disappear).
• Bake the pound cake in the preheated oven for 50 to 60 minutes or until golden brown and a toothpick (or use an uncooked piece of spaghetti) inserted near the center of the cake comes out with only a few moist crumbs attached.
• Transfer the pan to a cooling rack and cool completely. Cut the cake crosswise into even slices.

What is the Texture of the Cake?

This vegan gluten-free pound cake has the fine, dense texture of a traditional pound cake. A thin slice is very satisfying and it is reliable with fresh fruit or as the base for strawberry shortcake (cue the slice strawberries and whipped coconut cream!).

How to Serve the Pound Cake

Serve the vegan gluten-free pound cake plain, or accompanied by a few extras, such as:

• fresh berries (blueberries, raspberries, sliced or diced strawberries)
• diced fresh fruit
• a dollop of nondairy vanilla yogurt, whipped coconut cream or other vegan whipped cream
• a dusting of powdered sugar
• a drizzle of chocolate sauce

Variation: Vegan Lemon Pound Cake

Transforming this recipe from a vegan vanilla cake to a vegan lemon cake is a breeze!

• Keep the cake ingredients the same except reduce the vanilla to 1 teaspoon and add 1 tablespoon of finely grated lemon zest to the batter. Bake as directed.
• While the cake is baking, make a plain lemon glaze by combining 2 tablespoons fresh lemon juice with 3 tablespoons cane sugar. Heat in a small saucepan over low heat until the sugar is dissolved.
• When the cake is baked. poke mall holes over the surface with a toothpick. Brush with the lemon glaze. Cool completely.

Alternative Flavorings

You can vary the flavor in this vegan pound cake recipe with ease! Here are some suggestions:

• Spices:Add 1/4 to 1 teaspoon of your go-to spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 1 teaspoon total).
• Dried Fruit:Add up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, apricots, cherries, cranberries, blueberries, or figs.
• Chocolate:Add up to 2/3 cup of your go-to chocolate chips or chunks.
• Nuts or Seeds:Add up to 2/3 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds.
• Extracts or Zests:Swap in almond extract, rum extract, brandy extract or lemon extract for the vanilla extract. Or add one to two tsp of finely grated lime, lemon or orange zest.

FAQ

• How should I store the vegan gluten-free pound cake?Store the cooled cake in a covered cake keeper at cool room temperature for up to 2 days, in an airtight container in the refrigerator for 5 days, or the freezer for up to 6 months. Store in the freezer as a whole cake, or slice the cake and wrap each slice in plastic wrap before freezing (slices are faster to thaw :)).
• Can I swap another gluten-free flour for the all-purpose gluten-free flour blend?No, I do not recommend it. I have only tested the recipe with the ingredients listed, so for the reliable results, do not substitute with other flours such as oat flour, coconut flour or almond flour.
• Can I double the recipe and make a bundt cake (i.e., bake in a bundt pan)?I do not recommend it. Gluten-free cakes do not always take well to doubling (structural reasons) and that is even more the case when the cake is vegan (no eggs for structure).