An Ode to the Gluten-Free Pound Cake
A staple at church dinners, funeral repasts, tea parties, and Ladies Auxillary luncheons, the pound cake is a significant part of the culture in the Deep South.
In my family, it’s no different. I hail from a family of Southern cooks capable of making amazing pound cakes. As long as I can remember, the pound cake has been present at family events, large and small. Both my mom and my grandmother are quite renowned for their delectable cakes.
And then there’s me…. Little Miss Allergic to Flour, Cream Cheese, Eggs, Butter, and even Almond Flavoring—-all the necessary ingredients for our family recipe.
So what’s a Southern gal to do? Learn how to make an allergy-free pound cake, of course! I started out with this basic GF recipe and then started making tweaks to combine my family’s special ingredients, without any eggs, dairy, and wheat.
Instead of baking a big giant pound cake, I put to good use my mini pound cake pan. Not only are they cute, but its the perfect sized serving.
Hands down, this is the BEST gluten free cake I’ve ever had and in fact, you might even be able to fool someone into not even realizing that it’s allergy free. I can’t wait to try this out on some unsuspecting family members at our next gathering!
Gluten-Free Pound Cake Recipe
This recipe is gluten-free, egg-free, dairy-free and nut-free. Recipe makes about eight mini pound cakes.
1 3/4 cups brown rice flour
1/3 cup cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1 1/2 sticks of Best Life Buttery Sticks (or 3/4 cup of non-dairy shortening), at room temperature
1 cup granulated sugar
2 oz. unsweetened applesauce
1 baking powder egg (2 tablespoons water, 1 tablespoons oil, and 2 teaspoons baking powder mixed together in a small bowl)
1 cup rice milk
1 teaspoon apple cider vinegar
1 teaspoon GF vanilla extract
1 teaspoon GF imitation almond extract
Preheat your oven to 350 degrees and grease your mini-bundt pans. In a small bowl, stir the vinegar into the rice milk and let sit for five minutes.
Using a mixer, cream together the shortening and sugar, stopping occasionally to scrape the sides, for about two minutes. In another bowl, combine the flour, cornstarch, 1 1/2 teaspoons baking powder, salt, and xanthan gum.
Add baking powder egg and applesauce to the rice milk. Set your mixer for medium speed and with a paddle attachment, slowly start adding flour mixture in thirds to the creamed sugar, alternating each time with the rice milk blend. Be sure to scrape the bowl’s sides as the batter begins to blend. After everything is combined, add vanilla and almond extracts and beat for another 30 seconds.
Spread batter evenly into prepared pan (s). If you are using mini bundt-pans, bake for about 20-25 minutes or until sides are browned and a toothpick inserted into center comes out clean. Depending on the size of your pans, the times will vary.
Remove pound cakes from oven and cool for five minutes in pans before turning out onto a rack to cool. Also, these pound cakes freeze extremely well and I love popping them into my toaster oven for a quick and easy snack.