Classic Gluten-Free Pound Cake
Buttery and rich, this gluten-free pound cake is my version of a classic pound cake, and it's made with oat and almond flours, plenty of butter, and vanilla.
Servings: 10 servings
Calories: 363kcal
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 4 large eggs at room temperature
- 1 ¼ cups oat flour (150 grams)
- ½ cup almond flour (60 grams)
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ¼ cup whole milk at room temperature
- 1 tablespoon vanilla extract
Instructions
- Butter a standard-size loaf pan and line it with a strip of parchment, leaving a few inches on either side for easy removal.
- Place the 1 cup unsalted butter and 1 cup granulated sugar in a large bowl or in the bowl of a stand mixer and cream until well combined, about four minutes. Beat in the 4 large eggs one at a time, scraping down the bowl as needed.
- In a medium bowl, whisk together the 1 ¼ cups oat flour , ½ cup almond flour, 1 ½ teaspoons baking powder, and ½ teaspoon fine sea salt. Mix half of the flour mixture into the butter and egg mixture, then add the ¼ cup whole milk and 1 tablespoon vanilla extract, beating well to combine. Finish the batter by beating in the remaining flour mixture.
- Pour the batter into the prepared pan and smooth the top. Preheat the oven to 350℉ and rest the batter while the oven heats so that the gluten-free flours can hydrate.
- Place in the oven and bake for 60-70 minutes. Check around 50 minutes to see if the top is getting very brown, and if so, cover it lightly with foil. Bake until a tester inserted into the middle of the loaf comes out clean. Remove and place on a wire rack to cool for 30 minutes, then remove from the pan and cool an additional 2 hours before slicing so that the crumb fully sets.
Notes
- Measure the flour by weight. If at all possible, please use a scale to measure your flour for the best accuracy! Pound cakes are all about the ratios, so this is especially important in this recipe.
- Use a metal pan. I prefer to use my metal loaf pan for all of my loaf cakes because it distributes the oven's heat evenly, leading to a more uniform result (extra nice when baking gluten-free).
- Don't overbake. Check around 50 minutes of baking time; the cake most likely won't be done, but the top may be getting quite brown. Tent a bit of aluminum foil over it so that it doesn't burn. Then check every 10 minutes until done. Pound cakes do take longer to bake, but you don't want to let them go too long because they will get dry.
- Substitute gluten-free flour. You CAN substitute a gluten-free flour mix, although I strongly recommend using my oat and almond flour combination for the best results. Try 210 grams of my homemade gluten free flour blend or another flour blend of your choice.
- Dairy-free. Substitute non-dairy butter or coconut oil for the butter, and non-dairy milk for the whole milk.
Nutrition
Calories: 363kcal | Carbohydrates: 32g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 191mg | Potassium: 81mg | Fiber: 2g | Sugar: 21g | Vitamin A: 681IU | Calcium: 78mg | Iron: 1mg