Low Sodium Gluten-Free Pound Cake
Elevate your dessert game with this Low Sodium Gluten-Free Pound Cake—an indulgent treat that’s perfect for those with dietary restrictions without compromising on flavor. Made with unsalted butter, almond milk, gluten-free all-purpose flour, and a touch of vanilla, this cake boasts a rich, buttery texture and subtly sweet taste. The addition of xanthan gum ensures a perfectly moist crumb, while the optional salt substitute allows you to tailor the recipe to your sodium preferences. With a quick prep time of 20 minutes and a bake time of just an hour, this cake is a cozy homemade delight that pairs beautifully with a cup of coffee or tea. Whether enjoyed plain or topped with fresh fruits, this low sodium, gluten-free dessert is sure to impress!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Almond milk (unsweetened)
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Xanthan gum
- 0.25 teaspoon Salt substitute (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with a nonstick cooking spray or line it with parchment paper.
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until light and fluffy. This should take about 3-4 minutes on medium speed.
Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated into the mixture.
Mix in the vanilla extract until combined.
In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, xanthan gum, and salt substitute (if using).
Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk. Begin and end with the dry ingredients, mixing just until incorporated after each addition. Do not overmix.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Slice and serve when the cake has cooled to room temperature. Enjoy your low sodium gluten-free pound cake!
Nutrition Facts
Calories |
4037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.1 g | 277% | |
| Saturated Fat | 128.1 g | 640% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 868 mg | 38% | |
| Total Carbohydrate | 519.5 g | 189% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 301.4 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 412 mg | 32% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1340 mg | 29% | |
*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.
