Soy-Free Gluten-Free Pound Cake
Indulge in the rich, buttery taste of our Soy-Free Gluten-Free Pound Cake—perfect for those with dietary restrictions who refuse to compromise on flavor. Crafted with a blend of gluten-free all-purpose flour and almond flour, this tender, moist cake features a delicate crumb and a hint of nutty sweetness. The harmonious combination of creamy butter, fluffy eggs, and fragrant vanilla creates a dessert that feels decadently classic yet inclusive for gluten-free and soy-free lifestyles. Ready in just 80 minutes, this versatile recipe can be made with dairy or non-dairy milk to suit your preferences. Whether served plain with a cup of tea, topped with fresh berries, or finished with a glaze, this gluten-free pound cake is guaranteed to impress at any gathering!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cups Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 items Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Milk (or any non-dairy milk)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan with gluten-free flour to prevent sticking.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter on medium-high speed until creamy, about 1 minute.
Gradually add the sugar to the butter, continuing to beat until the mixture is fluffy and light in color, about 3-4 minutes.
Add in the eggs one at a time, beating well after each addition, until fully incorporated.
Mix in the vanilla extract.
Slowly add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix only until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan, smoothing the top 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.
Remove the cake from the oven and let it cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
4141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.4 g | 307% | |
| Saturated Fat | 130.3 g | 652% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1267 mg | 422% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 484.1 g | 176% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 309.5 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 437 mg | 34% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 527 mg | 11% | |
*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.
