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GF/DF Pound Cake

Pound cake is a classic that can’t be beat. But typical pound cake is loaded with gluten and dairy. Our version stays true to the traditional pound cake in taste and texture, while being 100% gluten and dairy free.



  • 1 ½ cups gluten-free 1-to-1 flour blend

  • 2 rounded tsp baking powder

  • 1 tsp salt

  • ¾ cup vegan margarine

  • 1 cup sugar

  • 4 eggs

  • ½ cup dairy-free, unsweetened yogurt

  • 2 Tbsp vanilla


Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius). Grease and flour a 9’’x5” loaf pan. (Even if your loaf pan is non-stick, you will need to grease and flour it because the pound cake batter is very sticky and will stick to your pan.)

In a medium-sized bowl, whisk together the flour, baking powder and salt. Set aside.

In another, larger bowl, beat together the vegan margarine and the sugar, using either a hand-held electric mixer or a stand mixer. Stop and scrape down the sides and beat again, making sure the mixture is well combined.

Add the eggs, one at a time, beating well with the mixer after each addition and scraping down the sides of the bowl after each egg is mixed in.

Add the yogurt and vanilla. Beat again with the mixer and then scrape down the sides of the bowl.

Add the flour mixture all at once into the larger bowl. Mix 1-2 more times with the electric mixer until the batter is smooth and light in color.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake in the preheated oven for 40 minutes. Take out of the oven and test the pound cake with a skewer or cake tester. Be sure to test straight down the middle of the cake. If the tester comes out clean, the pound cake is done. If the tester comes out gooey, then bake the pound cake for another 10 minutes. Take the pound cake out of the oven and re-test. The tester should come out clean. If not, put the pound cake back in the oven for a final 5 minutes.

Once the pound cake is baked through, leave it in its pan to cool for 10-15 minutes. Turn the pound cake out onto a cooling rack. Slice the pound cake once it is completely cool to the touch.

Yield: makes one 9”x 5” pound cake.

The pound cake is great on its own but is also delicious served with dairy-free whipped cream (such as Coco Whip) and fruit.

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