Vegan Gluten Free Pound Cake Recipe

My First Pound Cake Flop

I once made a pound cake that could have been a doorstop. It was so heavy! I forgot the baking powder. My grandson tried to be nice. He said it was good for building muscles. I still laugh at that.

That mistake taught me a big lesson. Baking powder gives our cakes a gentle lift. It makes them soft and light. This matters because everyone deserves a treat that feels good to eat. What’s your funniest kitchen mistake? I’d love to hear it.

Why Room Temperature is a Secret

Let your butter and sour cream sit out first. Cold ingredients don’t like to mingle. They stay in little separate clumps. Room temperature ones become fast friends. They blend into a smooth, happy batter.

This simple step makes a huge difference. Your cake will be even and tender. It won’t have greasy spots. This matters for the perfect bite. Fun fact: The name “pound cake” came from using a pound each of butter, sugar, eggs, and flour! Our new version is much lighter.

The Magic of Applesauce

You might wonder about the applesauce. It’s my favorite trick. It keeps our gluten-free, vegan cake wonderfully moist. It works with the sour cream for a soft crumb. Doesn’t that smell amazing when it bakes?

You won’t taste apple at all. It just adds a lovely tenderness. I promise. Have you ever used applesauce in baking before? Try it here and see the magic.

Baking with Patience

When the timer dings, don’t rush. Let the cake rest in its pan for ten minutes. This helps it settle. Then move it to a wire rack. Waiting for it to cool is the hardest part.

If you cut it too soon, it might crumble. A little patience gives you perfect slices. This matters because we bake with love. We should serve our cakes at their very best. Do you have trouble waiting for treats to cool, too?

Your Cake, Your Way

This cake is a wonderful blank canvas. It’s delicious all on its own. But you can dress it up. A scoop of vanilla ice cream melts just right on a warm slice. Fresh berries add a sweet, juicy pop.

My favorite is a little dollop of whipped coconut cream. It feels so special. How will you serve yours? With ice cream, berries, or something else? Tell me your plan. I’m always looking for new ideas.

Ingredients:

Ingredient	Amount	Notes
vegan salted butter	1/2 cup (114g)	room temperature
granulated sugar	3/4 cup (150g)
vegan sour cream	3/4 cup (180ml)	room temperature
unsweetened applesauce	1/4 cup (60ml)	room temperature
vanilla extract	1 tablespoon (15ml)
gluten-free flour 1:1 baking blend	2 cups (240g)
baking powder	1 tablespoon (14g)
fine sea salt	1 teaspoon
almond extract	1/2 teaspoon	optional

My Cozy Kitchen Pound Cake (Vegan & Gluten-Free!)

Hello, my dear. Come sit at the counter. Let’s bake my favorite pound cake. It’s so simple and forgiving. I love how the whole kitchen smells like vanilla. Doesn’t that smell amazing? This recipe works for everyone at the table. It’s soft, sweet, and just right with a cup of tea. I still laugh at that time I used cold butter. What a lumpy mess that was! So let’s do it the easy way, together.

Step 1: First, warm up your oven to 350ºF. Grease your loaf pan well. Now, let’s cream the butter and sugar. Use your mixer until it’s light and fluffy. It should look like pale yellow clouds. This takes about two whole minutes. (My hard-learned tip: Room temperature ingredients are your best friends here. Cold ones make a sad, dense cake.)

Step 2: Next, add the sour cream, applesauce, and vanilla. The almond extract is a lovely secret. My granddaughter Ada loves that extra bit of flavor. It might look a little curdled. Don’t you worry one bit. That is perfectly okay. Everything will come together beautifully.

Step 3: Now, gently add your flour, baking powder, and salt. Mix it just until you see no more dry spots. Over-mixing makes the cake tough. We want it tender, right? Pour the thick batter into your waiting pan. Smooth the top with a spoon. What’s the secret to a tender cake? Share below!

Step 4: Bake it for 35 to 40 minutes. Your cake is done when a toothpick poked in the middle comes out almost clean. A few sticky crumbs are just fine. Let it cool in the pan for ten minutes. Then, move it to a wire rack. Waiting for it to cool is the hardest part, I think!

Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 8 slices)
Category: Dessert, Baking

Three Fun Twists to Try

This cake is a wonderful blank canvas. You can dress it up for any season or craving. Here are my favorite little twists. They always feel like a special treat.

Lemon Sunshine: Swap the vanilla for lemon extract. Add the zest of one lemon to the batter. It tastes like a bright spring morning.

Berry Burst: Gently fold one cup of fresh blueberries or raspberries into the batter. They create little juicy surprises in every slice.

Chocolate Chip Hug: Stir in a handful of dairy-free chocolate chips. This was always my son’s request. It feels like a warm hug.

Which one would you try first? Comment below!

Serving It Up Sweetly

This cake is delicious all on its own. But oh, how I love to make it fancy. A simple dollop of coconut whipped cream is heavenly. Fresh strawberries or a sprinkle of powdered sugar look so pretty. For a real celebration, add a scoop of vanilla bean ice cream. It melts into the warm cake so nicely.

What to drink? A glass of cold oat milk is my cozy choice. For a grown-up treat, a little sweet dessert wine pairs beautifully. It sips like liquid honey. Which would you choose tonight?

Keeping Your Pound Cake Happy

This cake stays fresh in the fridge for five days. Just wrap it tightly. You can also freeze it for six months. I slice mine first and wrap each piece.

That way, I can grab one slice anytime. I remember my first frozen cake. It tasted just as good thawed! Batch cooking is a wonderful trick. It saves you time on busy days.

Having a treat ready matters. It brings a little joy without any work. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Is your cake too dense? Make sure your baking powder is fresh. Old powder won’t make things rise. I once used very old powder. My cake was like a brick!

Is the top cracking? That is actually a good sign. It means your oven is hot enough. A perfect crust is forming. Is the middle too wet? Just bake it a little longer.

Check with a toothpick for moist crumbs. Fixing small issues builds your confidence. You learn how ingredients work together. It also makes your food taste its very best. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this ahead? A: Yes! Bake it a day before. It tastes even better the next day.

Q: What if I don’t have applesauce? A: Use mashed banana instead. It adds a nice flavor. Fun fact: Applesauce helps keep gluten-free baked goods moist!

Q: Can I double the recipe? A: You can. Just use two loaf pans. Do not put all the batter in one.

Q: Is the almond extract needed? A: No, it is optional. But it gives a lovely, cozy flavor.

Q: My gluten-free flour is different. Is that okay? A: Use a 1:1 baking blend. That is the one that works best here. Which tip will you try first?

From My Kitchen to Yours

I hope you love this simple pound cake. It is a recipe full of heart. I would love to see your creation. Sharing food stories connects us all.

Please show me your beautiful slices. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen. I cannot wait to see.

Happy cooking!
—Chloe Hartwell.