An old-fashioned pound cake was a rich, buttery cake, so-called because of the ingredients traditionally called for, which included a pound each of flour, butter, sugar, and eggs. Mine doesn’t contain quite that much of any of those things, but I did manage to get this this gluten free version the way I seem to remember it – sort of dense and moist, with a rich, vanilla flavor and a slightly crusty top. Though I confess, it did take me several attempts.
One of the secrets was using nearly equal parts of each of those ingredients, although I did (as is my preference) make it with a little less sugar. Those of you who have been following me for a while now know that I try doing that whenever possible. My tasters all enjoyed it and no one thought it needed to be any sweeter. Particularly once it was loaded down with fruit and a whipped topping. However, if you don’t find it sweet enough to your taste, you may increase the amount of sugar to a full cup.
Note: If you prefer to make it dairy free, simply substitute the butter for a non-dairy brand. Included below are instructions for a non-dairy whipped topping!
- GF flour mix - 1 1/2 cups
- coconut sugar (Sucanat, organic cane sugar or honey) - 3/4 cup or 1/4 cup + 2 Tablespoons agave
- baking powder - 2 teaspoons
- sea salt - 1/4 teaspoon
- xanthan gum or guar gum - 1/2 teaspoon
- eggs - 4
- butter or non-dairy butter - 1 cup (gently melted)
- pure vanilla extract - 2 teaspoons
Preheat oven to 325 degrees Fahrenheit. Spray or grease loaf pan.
Measure and whisk together the following dry ingredients: GF flour mix, sea salt, xanthan gum, and baking powder
Then in a (large) separate bowl or standing mixer measure and whip the butter and sugar together. Add the vanilla and one egg at a time as you continue whipping.
Now add the dry ingredients and mix on low until the batter is creamy smooth. You may need to use a spatula to scrape the dry bits from the sides of the bowl.
Scoop into the prepared loaf pan and bake for 50 - 60 minutes. Oven temperatures may vary so keep an eye on it. (Mine took just about 53 minutes.) A toothpick should come out clean. Set it on a rack to cool.
It may be removed from the loaf pan after about 15 minutes or so and then cool completely before slicing.
Cover with your favorite fruit/s and some whipped cream and you're good to go!
To make a non-dairy whipped topping: Chill a can of coconut milk - full fat, unsweetened - in the fridge overnight. The cream will rise to the top. That is what you will scrape off to whip. This is my preferred brand:
To this add: 2 Tablespoons pure vanilla extract + 2 Tablespoons (or more to taste) coconut sugar or organic cane sugar...I'm afraid you cannot use liquid sugar or it will thin the topping too much.
Whip together until fluffy and light. Keep covered and refrigerated until you're ready to serve. Best if used fresh that day.