I’m pretty sure we can all agree that – at least in terms of flavor – a pound of sugar, a pound of butter, and a pound of flour is a winning combination. It’s no surprise, then, that pound cake – which got its name by incorporating a pound of each ingredient – has been beloved by families for generations.
Of course, if you’re gluten-free like my family, traditional flour is out. And though I do love a good dessert, a pound of sugar seems like . . . a lot. Also, while I do have white sugar in my kitchen, I mostly use it for homemade body scrub. For baking, unrefined sugar, honey and maple syrup are my top choices.
So, as you’ve probably guessed, this version doesn’t meet the technical definition of pound cake. Don’t worry, though – your tastebuds (and your guests) will never know. It’s moist, sweet and buttery with a light crumb and a little cream cheese whipped in for extra richness.
We love it with:
- Fresh berries
- Whipped cream
- Strawberry sauce
- Blueberry sauce
- A scoop of ice cream (Vanilla, strawberry, cherry almond, whatever you like!)
- Lemon curd
- Greek yogurt or homemade coconut yogurt
- Grilled peaches
Oh, and if you’re dairy-free and wondering about substitutes, keep an eye out for another version created with you in mind.
Gluten-Free Pound Cake Recipe
Equipment
- 8×4 inch loaf pan (1.5 quart)
Ingredients
Dry Ingredients
- 1⅓ cups blanched almond flour
- ¼ cup coconut flour
- ¼ tsp sea salt
- 1 tsp baking powder (here's how to make your own)
Wet Ingredients
- 4 large eggs
- ½ cup maple syrup
- 3 oz. cream cheese (room temperature)
- ¼ cup butter (room temperature)
- ¼ tsp vanilla extract (here's how to make vanilla extract)
Instructions
- Preheat your oven to 325F. Grease a 1.5 quart loaf pan and line it with parchment paper.
- In a medium bowl, stir together the dry ingredients (almond flour, coconut flour, sea salt and baking powder) until well combined, then set aside.
- Using a separate bowl and a hand mixer – or a stand mixer – whip the cream cheese and butter together using medium speed.
- Add an egg and whip until smooth, then add in the remaining eggs one by one. Once mixed, add in the maple syrup and vanilla extract, then whip again.
- Pour the liquid mixture into the bowl with the flour mixture and mix on low speed until well combined. If you’re using a stand mixer you can pour the flour into the liquid just to keep things simple, but in general it’s easier to add the liquid to flour because there are fewer clumps that you have to smooth out.
- Pour the cake batter into your prepared pan and bake for about an hour, or until a toothpick comes out clean. Store any leftovers in an airtight container.
Nutrition
Frequently Asked Questions
Can I add lemon zest, lemon juice and/or lemon extract to make a citrus version?
I haven’t experimented with adding lemon because this lemon bread is pretty close to lemon pound cake in texture and flavor, but if you want to give it a try I’d suggest experimenting with a combination of extract and zest. If you try it please let me know how it turns out!
I can’t have almond flour. Can I use an all-purpose gluten-free flour instead?
Gluten-free flour blends tend to absorb more liquid than almond flour and therefore cannot be used as a substitute in this recipe.
Sunflower seed flour (aka Sunflour) can sometimes be substituted for almond flour in recipes, but I have not tested it in this specific recipe. Something to keep in mind is that it can sometimes turn baked goods green. The change is not dangerous, it’s just a chemical reaction between a compound in sunflower seeds and baking soda or baking powder.
Can you recommend a substitute for coconut flour?
Coconut flour absorbs much more liquid than most other flours. Because of that, I am not aware of any substitute for it in this recipe.
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