Dairy-Free Gluten-Free Pound Cake
Indulge in the moist, tender goodness of this Dairy-Free Gluten-Free Pound Cake, a perfectly balanced dessert or snack that's as wholesome as it is delicious! Made with a blend of gluten-free all-purpose flour and almond flour, it boasts a light yet substantial texture, while melted coconut oil and unsweetened applesauce provide a rich, dairy-free crumb. Flavored with a touch of zesty lemon and natural vanilla, this cake is subtly sweetened with coconut sugar, making it a refined yet allergy-friendly treat. With soft peaks of whipped egg whites folded in for an airy lift, every bite melts in your mouth. Whether you're catering to dietary needs or simply searching for a healthier alternative, this easy-to-make, naturally gluten-free and dairy-free pound cake is an irresistible crowd-pleaser. Perfect for pairing with fresh fruit, coffee, or tea, it’s about to become your go-to dessert!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 cup Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Coconut oil, melted
- 1.25 cups Coconut sugar
- 2 teaspoons Vanilla extract
- 0.5 cup Unsweetened applesauce
- 4 large Eggs
- 0.5 cup Almond milk
- 1 tablespoon Lemon zest
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper.
In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt until well combined.
In another bowl, mix the melted coconut oil and coconut sugar until the sugar is somewhat dissolved and the mixture becomes smooth. Add the vanilla extract and unsweetened applesauce, and mix well.
Separate the eggs. In a clean bowl, beat the egg whites until soft peaks form.
Add the egg yolks to the oil and sugar mixture, one at a time, mixing well after each addition.
Gradually incorporate the flour mixture into the wet ingredients, alternating with the almond milk, beginning and ending with the flour mixture. Mix well after each addition.
Fold in the beaten egg whites gently with a spatula until no white streaks remain. Then add the lemon zest and fold again until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve sliced and enjoy!
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 27.0 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 195 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
