gluten free pound cake

gluten free pound cake

Photo by

  • Prep Time


  • Total Time


  • Servings



  • cups gluten-free flour*

  • tsp xanthan gum

  • tsp sea salt

  • 1

    tsp baking powder

  • ¾

    cup light olive oil

  • cups sugar

  • 2

    tbsp orange juice

  • 2

    tsp vanilla extract (I used my homemade vanilla extract)

  • 3

    large eggs

  • cup full-fat coconut milk (dairy milk or another non-dairy milk can also be used)


1.Preheat oven to 350 degrees Fahrenheit. (Update: Reader Wendy lives at a higher altitude---6600 ft---and she adjusted oven temperature to 375 degrees, per her comment below.) Grease two loaf pans or grease and flour (use gluten-free flour) a Bundt pan. 2.Combine flour, xanthan gum, sea salt, and baking powder in an extra large measuring cup or separate bowl. Set aside. 3.Pour olive oil into large bowl, and slowly mix in sugar, orange juice, and vanilla extract. 4.Add eggs one at a time, stirring after each addition. 5.Add milk. Mix 2 minutes. Gradually add dry ingredients into wet ingredients, mixing well. 6.Pour batter into loaf pans or Bundt pan. 7.Bake for 50 – 55 minutes. Notes *I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like large glass jars). No refrigeration is needed. But feel free to use whichever flour mix you use most often for baking. Adapted from Filippio Berio Coconut oil works fine in this recipe, but produces a cake that's lighter in flavor. I prefer the richer taste that the light olive oil provides. Pans can be greased with whichever oil you use. Two loaf pans are what the original recipe calls for and what I used. Don't worry too much over the size of the pans, although you may have to adjust cooking times. The original recipe called for 6¾" x 3½" x 2" loaf pans. I (and one gfe reader) used 8½" x 4½" x 2⅝" pans. I don't taste either the coconut milk or orange juice in this recipe; perhaps they balance each other, but all I taste is "good." Last, I love the crunchy edges of this pound cake recipe. The end pieces are my absolute favorite.


Facebook Conversations