Gluten Free Pound Cake Recipe!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This gluten free pound cake recipe is a variation of the classic pound cake recipe. This pound cake is so delicious and moist, with just a hint of vanilla. It is a perfect snack as-is or topped with strawberries, whipped cream or vanilla glaze!

This pound cake tastes even better when eaten the next day!



2 3/4 cups sugar
1 1/4 cups butter flavored shortening or dairy free butter, softened
1 tsp. vanilla
5 eggs
3 cups gluten free all purpose flour
1 1/2 tsp. xanthan gum (if not in flour)
1 tsp. baking powder
1/4 tsp. salt
1 cup dairy free milk (rice or soy)


  1. Preheat oven to 350°.
  2. In a large bowl, combine sugar, butter, vanilla and eggs.
  3. Beat on low until mixed, about 1 minute, scraping bowl constantly.
  4. Beat on high speed for 5 minutes, occasionally scraping the bowl.
  5. In a separate bowl, mix gluten free flour, xanthan gum (if using), baking powder and salt.
  6. Beat into egg mixture alternately with milk on low speed.
  7. Spread into a well-greased 10×4 inch tube pan.
  8. Bake 70 to 80 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool 20 minutes in the pan.
  10. Then remove onto a wire rack and cool completely. Serves 8-10.

Vanilla Glaze

1⁄3 cup dairy free butter
2 cups powdered sugar
1½ tsp. vanilla
2-4 Tbsp. hot water
  1. Heat dairy free butter in a saucepan until melted.
  2. Stir in powdered sugar, vanilla and 1 tablespoon water. Mix well.
  3. Add the rest of the water, 1 tablespoon at a time, until the frosting is smooth.

Glazes one bundt cake or one 10 inch angel food cake.

Lemon Glaze

Starting with the Vanilla Glaze recipe, substitute 1 1⁄3 tsp. lemon juice for the vanilla and add ½ tsp. grated lemon peel to the butter.