Vegan Pound Cake (Gluten Free Option)
Sometimes life just calls for a buttery, moist and delicious treat (typically in cake form) that can be made simply and easily with just a handful of ingredients. Enter this pound cake recipe, which is astonishingly vegan!
Servings: 12 slices (1 loaf)
Calories: 229kcal
Ingredients
- oil for greasing
- 1 c. non-dairy milk (237 ml) - such as almond, cashew or soy. Avoid oat milk.
- 1 Tbsp. apple cider vinegar, plain rice vinegar or white distilled vinegar (15 ml)
- 1/2 c. + 2 Tbsp. vegan butter, softened (144 g) (I use Earth Balance)
- 1 c. + 1 Tbsp. granulated sugar (244 g)
- 2 1/2 tsp. vanilla extract
- 1 3/4 c. all-purpose flour (245 g) OR - for gluten free: 1 3/4 c. (280 g) Bob's Red Mill gluten free all-purpose flour (the one with the red label) + 1/2 tsp. xanthan gum (but leave out if your GF flour mix already contains it.)
- 2 tsp. baking powder
- 1/4 tsp. salt
Lemon Glaze
- zest from 1/2 a medium lemon
- 1 Tbsp. lemon juice (15 ml)
- 1 1/2 c. powdered sugar, sifted (195 g)
- 2 Tbsp. non-dairy milk (30 ml)
Instructions
- Preheat your oven to 350°F/177°C.
- Grease a loaf pan with oil and then lay a 8 inch x 15 inch (20 cm x 38 cm) sheet of parchment paper across the center to create "handles" for removing the baked loaf later. Set the pan aside for now.
- Combine the milk and vinegar and set that aside for now as well.
- In a mixing bowl, add the softened butter and beat with a handheld or stand mixer on high for about 20 seconds.
- Then, add the sugar and vanilla and mix for another 20 seconds or so.
- In a separate bowl, stir together the flour, baking powder and salt.
- Add half of this dry mix to the bowl with the butter mixture and beat on medium speed until just combined. Then, add half of the milk mixture and mix until just combine again. Repeat this process by adding the remaining flour mixture, followed by the remaining milk mixture. At the end, scrape the sides and bottom of the bowl to ensure all flour is incorporated.
- Pour the cake batter into the prepared loaf pan and smooth over the surface with the back of a spoon or a spatula.
- Bake in your preheated oven for 50-60 minutes or until a knife or skewer inserted down the center comes out free of batter, (a few crumbs are ok, though) and the surface is firm and not soft. FYI - Since most ovens heat unevenly, it’s best to rotate the pan at about the 30 minute mark.
- Place the pan on a cooling rack. Once cool enough to handle (after about 5-15 minutes), remove the cake from the pan by first sliding a thin, sharp knife along the two short edges not covered in parchment, then carefully lift the cake out by the parchment handles. Once the cake is removed, place it on a cooling rack to cool completely. Once completely cooled, remove the parchment from the bottom and return it to the cooling rack.
- To make your lemon glaze, simply blend all ingredients together with an electric mixer until combined. (The electric mixer helps break up the zest a bit.)
- Liberally drizzle on your lemon glaze while the cake is still on the cooling rack. (You may want to place parchment paper or a baking sheet underneath to catch the drips!) Since I usually have some glaze left over, I'll let the first layer completely dry, and then add a second layer of glaze on top of that. After all, you can never have enough glaze!
- Once the glaze is dry, using a thin, metal spatula, carefully transfer the cake to your serving plate of choice. Enjoy!
Video
Notes
- For a gluten free version, I recommend using Bob's Red Mill Gluten Free All-purpose Flour (the one with the red label) plus 1/2 tsp. xanthan gum in place of regular all-purpose flour called for in the recipe. Check the labels for all remaining ingredients to ensure they're gluten free as well. Note: if a different brand of gluten-free flour is used, check the ingredients and skip the 1/2 tsp. xanthan gum if the flour blend already contains it.
- If your oven tends to heat unevenly, rotate your cake halfway through the baking process; at about the 30 minute mark.
- This cake will keep in an airtight container or cake saver for about 2-3 days at room temperature, but is best if served within 24 hours of applying the glaze.
Nutrition
Serving: 1slice | Calories: 229kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g