Gluten-free Pound Cake

As someone who is celiac and eats gluten free, it is so hard to find a simple pound cake! This Gluten-free pound cake reminds me of my childhood so much! When I was young, my family used to visit my aunt every sunday for lunch. While we were there, we would always have a pound cake for dessert! This marble loaf cake is perfect for a as a simple breakfast, an afternoon snack or a decadent dessert. 

Each slice of this gluten-free pound cake is rich and smooth, with a balance of chocolate and vanilla flavors. This gluten free pound cake is moist, tender and dense, just like my chocolate gluten free pound cake.

When creating my gluten-free dessert recipes, I always gravitate towards commonly stocked ingredients or simple ingredients that are easy to find and affordable to pick up at your local grocery store. This ingredient list is very simple – yogurt, milk of choice, eggs, brown sugar, gluten free flour, baking soda, baking powder and salt!

What is a pound cake?

Traditionally, a pound cake is made with a pound of flour, a pound of butter, a pound of sugar and a pound of eggs. Whoa. But as good as that sounds, pound cake recipes have come a long way since this traditional one. Plus this unique recipes uses yogurt instead of butter! So think more along the lines of that traditional moist, tender and dense texture. That is what we’re all really here for.

A traditional pound cake also makes two half pound loaf cakes, but this recipe will make just one.

Why You’ll Love this Gluten free Recipe

• This Gluten-free pound cake recipe makes for the perfect comfort food! I love bringing this to a get together or a family dinner because no one ever knows it is actually gluten free and I get to safely enjoy a safe gluten free dessert!
• This recipe is allergy friendly. You can use gluten free flour like I did. You can use dairy free yogurt and milk for an easy dairy free recipe!
• It’s an easy freezer friendly recipe, which means it is a great option to have slices ready to go when I need to just pull a quick snack or dessert.

Ingredients & Substitutions

• Plain yogurt: Use non-fat, full fat or low fat yogurt. I used non-fat and it worked great. For the dairy free recipe use a dairy free yogurt.
• Milk: I specifically used oat milk, any milk or plant based milk will work.
• Eggs: Use large eggs, either white or brown!
• Brown sugar: I prefer brown sugar because it has a richer flavor. White sugar or a sugar substitute will work great too.
• Gluten free flour: Make sure to use a gluten free flour blend to ensure this is a gluten-free pound cake.
• Baking powder + baking soda: No substitutes here! This ingredient can’t be substituted or skipped. The baking powder and baking soda helps themarble loaf cake rise
• Unsweetened cocoa powder: This is used in the chocolate half of the batter only. It helps create the classic chocolate flavor.
• Date syrup: Used in the chocolate half of the batter only to enhance the classic chocolate flavor.

Directions

First, preheat the oven to 350.

Next, add all ingredients to a large mixing bowl (minus the cocoa powder/date syrup). Mix together until fully combined.

After, split batter into 2 different bowls with equal amounts. One is going to be the vanilla batter and one is going to be the chocolate batter.

In one of the bowls, add the cocoa powder/date syrup. This will be the chocolate batter.

Next, line a loaf pan with parchment paper. This makes for easy clean up!

Layer the vanilla batter and chocolate batter in pan, alternating small amounts between the two until all the batter is used up.

Once the last layer is poured, swirl the top with a knife or tooth pick.

Finally, add the marble loaf cake to the oven and bake for 45-50 minutes or until toothpick comes out clean.

Remove the Gluten-free pound cake from oven. Let cool for 5 minutes before slicing.

Expert Tips & Tricks

• Create Other Flavors: This Gluten-free pound cake recipe uses a vanilla batter and a chocolate batter but you can switch it up. Add some orange extract, lemon juice strawberry extract, chocolate chips, white chocolate chips or even coconut extract in the vanilla side to make a unique flavor combination!
• Use a frosting! I love frosted or glazed Gluten-free pound cake! Both work great here. You can use a store bought frosting, use a nut butter spread on top or even create your own glaze with 1 cup of powder sugar + 2 tbsp of any liquid (i.e. any milk, creamer, coconut milk, oat milk, lemon juice or orange juice).

Can I make this gluten-free pound cake recipe without a stand mixer?

Yes! I actually didn’t use a stand mixer or a hand mixer at all! All I used with a wooden spoon and then scraped the edges with a rubber spatula to get all the batter out.

What is the best size pan for this gluten-free pound cake?

This marble loaf cake is made in a standard loaf pan. Loaf pans are most commonly 8×4 inch or 9×5 inch. The small batch brownies will be slightly thinner if you use a 9×5 because there is more surface area, but since the pans are such similar sizes cook time will be generally the same.

What gluten free flour do I use?

My favorite gluten free flour blends are bobs red mill, cup4cup, king arthur gluten free flour or trader joes gluten free flour blend! I like to use a blend that includes rice flour. It helps my breads come out the fluffiest. I also always pick a gluten free flour blend without almond flour because I am allergic.

How do you know when a gluten free pound cake is done?

When the gluten-free pound cake is done, you’ll be able to touch the center and lightly push down without your finger sinking. Your indentation should pop back up. The top will feel dry and sturdy, not wet like batter. I like to insert a toothpick in the center of the marble loaf cake to check if it is done or not. The toothpick will come out with some crumbs, but should not come out with wet batter.

How to Serve

This gluten-free pound cake is perfect warm with a little butter or even toasted! I love to serve with fresh strawberries or blueberries on top. Whipped cream or ice cream woud be fantastic on top too!

Storage and Meal Prepping

To store, I let the Gluten-free pound cake cool completely before refrigerating the slices in an airtight container for up to four days.

For longer storage, I love to portion into freezer-safe containers and freeze for up to 2 months. When ready to eat I let the slices of Gluten-free pound cake thaw to room temparate then microwave to warm or air fry/toast.

Looking for more gluten free recipes?

If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along! 

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