Vegan Gluten-Free Pound Cake
Experience the perfect blend of indulgence and nutrition with this Vegan Gluten-Free Pound Cake, a delightful treat that caters to both dietary and taste preferences. Made with a harmonious mix of gluten-free all-purpose flour and almond flour, this cake delivers a tender crumb that's free of gluten and dairy. Sweetened with cane sugar and naturally brightened by a touch of fresh lemon zest, it pairs beautifully with unsweetened almond milk and applesauce for a moist texture without any animal products. Coconut oil adds richness, while a hint of vanilla rounds out the flavors. Whether you're looking for a healthier dessert option or catering to vegan and gluten-free diets, this easy-to-make pound cake is a crowd-pleasing choice for any occasion. Perfectly golden and subtly aromatic, it’s an ideal companion to tea or coffee and serves beautifully as a light, zesty dessert.
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 50 grams Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 150 grams Cane sugar
- 240 milliliters Unsweetened almond milk
- 120 grams Unsweetened applesauce
- 60 milliliters Coconut oil, melted
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon zest
Instructions
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a large mixing bowl, combine the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt. Whisk together until well mixed.
In a separate bowl, whisk together the cane sugar, almond milk, unsweetened applesauce, melted coconut oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until well combined, ensuring there are no lumps. Be careful not to overmix.
Fold in the lemon zest gently, distributing it throughout the batter evenly.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 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 10 minutes before transferring it to a wire rack to cool completely.
Once fully cooled, slice and serve your delicious vegan gluten-free pound cake.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2865 mg | 125% | |
| Total Carbohydrate | 358.8 g | 130% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 164.8 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 578 mg | 44% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 215 mg | 5% | |
*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.
