Gluten Free Vanilla Pound Cake
This moist and fluffy vanilla pound cake is both gluten free and dairy free, featuring a sweet sprinkle twist and a light vanilla glaze for added flavor.
Equipment
- 1 Mixing bowls
- 1 loaf pan 9x5 inch
Ingredients
- 1 3/4 cups gluten free baking flour including gum
- 6 tbsp tapioca flour or arrowroot flour
- 3/4 cup granulated sweetener Truvia recommended for sugar free
- 1/2 cup vegan butter room temperature
- 2 eggs room temperature
- 1/2 cup vegan yogurt
- 1/2 cup almond milk
- 2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup gluten free sprinkles
- 1/2 cup powdered sugar or powdered Truvia sifted (for glaze)
- 1 tbsp almond milk for glaze
- 1/2 tsp vanilla extract for glaze
Instructions
- Preheat oven to 350°F and prepare a 9x5 inch loaf pan with non-stick spray and parchment paper.
- In a large bowl, whisk together gluten free baking flour, tapioca flour, sweetener, baking powder, baking soda, and salt until combined.
- In a separate bowl, beat vegan butter with a handheld mixer until light and fluffy. Add eggs, almond milk, vegan yogurt, and vanilla extract, mixing until combined.
- Add the wet ingredients to the dry ingredients and mix just until combined. The batter will be thick. Fold in the gluten free sprinkles.
- Transfer batter to prepared loaf pan. Wet a rubber spatula and smooth batter edges towards the middle to create a dome shape.
- Bake for 25 minutes, then cover the loaf with foil and bake for another 15-20 minutes or until a toothpick inserted comes out clean.
- Allow the loaf to cool in the pan for 30 minutes before removing.
- Stir together the glaze ingredients and drizzle over the cooled loaf. Slice and serve.
Notes
- Store in an airtight container for up to 4 days.
- Use vegan or dairy free ingredients to maintain dairy free status.
- Sprinkles should be gluten free.