Gluten Free Vanilla Pound Cake with Sprinkles

By Lily | Last modified on Mar 29, 2026

Featured in: Desserts

Gluten Free Vanilla Pound Cake with Sprinkles

Experience the delight of a classic vanilla pound cake transformed into a moist, fluffy, and allergy-friendly treat. Made gluten free and dairy free, this cake brings a tender crumb and the perfect balance of sweet vanilla flavor enhanced by colorful sprinkles, making each bite as joyful as it is delicious.

Whether you’re enjoying it as a comforting dessert or a sweet snack, this pound cake offers a simple yet satisfying indulgence that fits beautifully into specialized diets without compromising on taste or texture.

Why You’ll Love This Recipe

Moist and fluffy texture that rivals traditional pound cakes.
Gluten free and dairy free, suitable for many dietary needs.
Lightly sweetened with a sugar-free granulated sweetener option.
Fun, colorful sprinkles add a playful touch to every slice.

Ingredients

Gluten Free Baking Flour: 1 ¾ cups of a gluten free flour blend containing gum ensures a light and tender crumb structure throughout the cake.
Tapioca Flour or Arrowroot Flour: 6 tablespoons added for extra moisture and elasticity, improving texture and binding.
Granulated Sweetener: ¾ cup used Truvia for a sugar-free option, providing sweetness without spikes.
Vegan Butter: ½ cup at room temperature to create a rich, creamy base that enhances moisture and flavor.
Eggs: 2 large room temperature eggs help bind ingredients and add structure to the cake.
Vegan Yogurt: ½ cup adds moisture and subtle creaminess while keeping the cake dairy free.
Almond Milk: ½ cup serves as a dairy-free liquid to achieve the perfect batter consistency.
Vanilla Extract: 2 teaspoons for a strong, aromatic vanilla flavor pairing beautifully with the sprinkles.
Baking Powder: 1 ½ teaspoons to help the cake rise and become fluffy.
Baking Soda: ½ teaspoon activated by the yogurt to aid leavening and browning.
Sea Salt: ¼ teaspoon to balance sweetness and enhance overall flavor complexity.
Gluten Free Sprinkles: ¼ cup folded into the batter for color and a touch of fun in each bite.
Glaze Ingredients: ½ cup powdered sugar (or powdered Truvia for sugar free), 1 tablespoon almond milk and ½ teaspoon vanilla extract create a sweet, shiny topper.

Instructions

Prepare Oven and Pan: Preheat your oven to 350 ℉ (175 ℃) and prepare a 9×5 inch loaf pan by spraying it with non-stick spray and lining it with parchment paper. This ensures easy release of the cake and prevents sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten free baking flour, tapioca or arrowroot flour, granulated sweetener, baking powder, baking soda, and sea salt until evenly combined. This helps distribute the leavening agents and salt uniformly.
Cream Butter and Combine Wet Ingredients: Using a handheld mixer, beat the vegan butter until light and fluffy, which aerates the mixture for a tender crumb. In a separate bowl, whisk together eggs, vegan yogurt, almond milk, and vanilla extract until smooth.
Combine Wet and Dry Ingredients: Add the wet mixture to the dry ingredients and mix gently until just combined. The batter will appear thick, which is ideal for pound cake consistency. Avoid overmixing to keep the cake tender.
Fold in Sprinkles: Carefully fold in the gluten free sprinkles using a spatula, distributed evenly for bursts of color without bleeding melted colors into the batter.
Shape Batter in Pan: Transfer the batter into the prepared loaf pan. Wet a rubber spatula and smooth the edges while drawing batter towards the middle to create a slight dome, encouraging even rising.
Bake the Cake: Bake uncovered for 25 minutes, then cover loosely with tin foil to prevent over-browning. Continue baking for an additional 15-20 minutes or until a toothpick inserted in the center comes out clean, confirming doneness.
Cool and Glaze: Let the loaf cool in the pan for about 30 minutes, allowing it to set for easier removal. Mix together powdered sugar, almond milk, and vanilla extract for the glaze, then drizzle it over the cooled cake for a sweet finish.
Slice and Serve: Use a sharp knife to slice the pound cake. Serve as a delightful dessert or an indulgent snack perfect for any time of day.

You Must Know

This cake is best enjoyed within four days when stored in an airtight container to maintain moisture and flavor.
If using a sugar-free sweetener, ensure it measures like sugar for proper texture and sweetness balance.
Room temperature ingredients combine more evenly, helping to create a smooth batter and uniform bake.

Storage Tips

Store the pound cake in an airtight container at room temperature for up to 4 days to maintain its moisture and freshness. For longer storage, wrap tightly and freeze for up to 2 months; thaw before serving.

Serving Suggestions

This vanilla pound cake pairs beautifully with a dollop of coconut whipped cream or fresh berries for added freshness. It is also delicious when lightly toasted and slathered with dairy-free butter for breakfast or snack time.

Professional Tips

Using a combination of gluten free flours with gum improves cake structure and prevents crumbling.
Wetting the spatula before smoothing the batter creates a nice dome, encouraging even rise and appealing presentation.
Covering with foil mid-bake prevents excess browning while allowing the inside to cook thoroughly.

FAQs

Can I substitute the vegan butter?: Yes, you may use coconut oil solidified at room temperature or another dairy-free margarine, but it may slightly alter flavor and texture.
What if I don’t have tapioca or arrowroot flour?: You can substitute with an equal amount of cornstarch or additional gluten free flour blend to maintain moisture and binding.
Are the sprinkles necessary?: The sprinkles add fun color and subtle sweetness, but you can omit them or replace with dairy-free chocolate chips if desired.
Can I make this cake nut-free?: Yes, substitute almond milk and yogurt with oat or coconut-based dairy-free alternatives to keep it nut-free.
How do I ensure the cake is fully cooked?: Insert a toothpick into the center after the total baking time; it should come out clean or with a few moist crumbs, not wet batter.
Can I double this recipe?: Doubling is possible; ensure you use two loaf pans and adjust baking time accordingly, checking doneness with a toothpick.
Is this recipe suitable for diabetics?: Using a sugar-free sweetener like Truvia makes it a lower glycemic option, but consult with a healthcare professional for personal dietary advice.