Vegan Gluten-Free Pound Cake

5 from 6 votes

Vegan Gluten-Free Pound Cake

Learn how to make a vegan gluten-free pound cake with ease in one bowl! It is the perfect go-to cake to serve with seasonal fruits and berries, or perhaps a drizzle of chocolate sauce.

Prep Time10

Cook Time1

Course: Cake

Cuisine: American

Keyword: cake, gluten-free cake, vanilla cake, vegan cake, vegan poundcake

Servings: slices

Equipment

1 8x4 inch (20x10 cm) loaf pan
1 parchment paper

Ingredients

2 cups all-purpose gluten-free 1:1 flour blend
1.25 cups natural cane sugar (see notes for options)
2 tablespoons flaxseed meal (regular or golden)
2 teaspoons baking powder (certified gluten-free, as needed)
1/4 teaspoon salt
1/2 cup vegan butter melted and cooled to room temperature (1 stick butter; not tub style spread)
3/4 cup silken tofu
1.5 teaspoons vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350F (180C). Line an 8×4-inch (20x10 cm) loaf pan with parchment paper.
Whisk the all purpose gluten-free flour blend, sugar, flaxseed meal, baking powder, and salt in a large mixing bowl until combined.
In a blender or food processor, blend the wet ingredients--the cooled melted vegan butter, tofu, and vanilla extract--until completely smooth. Pour the mixture into the bowl with the dry ingredients. The batter will be very thick.
Spoon and spread the pound cake batter evenly into the prepared loaf pan.
Dip a sharp knife into hot water and make a lengthwise slash down the batter (do not worry if the slash seems to disappear).
Bake the pound cake in the preheated oven for 50 to 60 minutes or until golden brown and a toothpick (or use an uncooked piece of spaghetti) inserted near the center of the cake comes out with only a few moist crumbs attached.
Transfer the pan to a cooling rack and cool completely. Cut the cake crosswise into even slices.

Notes

Cane Sugar Options: An equal amount of coconut sugar or regular granulated sugar can be used in place of the natural cane sugar.

Storage: Store the cooled cake in a covered cake keeper at cool room temperature for up to 2 days, in an airtight container in the refrigerator for 5 days, or the freezer for up to 6 months. Store in the freezer as a whole cake, or slice the cake and wrap each slice in plastic wrap before freezing.

Nutrition