Gluten-Free, Dairy-Free Pound Cake Recipe: The Ultimate Guide
When it comes to creating the perfect pound cake, achieving a rich, moist, and tender crumb is an art—especially when catering to dietary restrictions. This gluten-free, dairy-free pound cake combines wholesome ingredients to deliver a classic dessert that everyone can enjoy. Inspired by America’s Test Kitchen, this version includes thoughtful adaptations to maximize flavor and texture while staying allergy-friendly. Let’s dive into the details of crafting this culinary masterpiece.
Understanding the Ingredients and Methods (1500 Words)
Why Gluten-Free and Dairy-Free Baking?
Baking without gluten and dairy can feel challenging, but with the right ingredients, it’s entirely achievable. Gluten-free flours, plant-based fats, and dairy-free creams have revolutionized the way we approach baking, making it possible to create indulgent desserts without compromising on flavor or texture. This pound cake is a testament to how thoughtful substitutions can result in a dessert that tastes as good as (if not better than) the original.
Key Ingredients and Their Roles
1. Gluten-Free Flour Blend (14 oz.)
The base of this pound cake is a gluten-free flour blend that includes xanthan gum—a binder that mimics the elasticity of gluten. Choose a blend labeled “all-purpose” or “baking” to ensure the best results. Avoid single flours like almond or coconut flour unless blended with others, as they can yield dense or crumbly results.
2. Baking Powder (2 tsp.)
This leavening agent ensures the cake rises properly, giving it the light, fluffy texture synonymous with pound cakes. Make sure your baking powder is fresh for optimal results.
3. Salt (1 tsp.)
Salt is essential for enhancing the overall flavor of baked goods, balancing sweetness, and highlighting other ingredients like lemon and vanilla.
4. Granulated Sugar (2½ cups / 17.5 oz.)
Sugar is not just for sweetness; it’s also critical for moisture and structure. In this recipe, it’s mixed with lemon zest to release aromatic oils, amplifying the cake’s citrus notes.
5. Lemon Zest (1 Tbsp.) and Lemon Juice (1 tsp.)
The zest adds a burst of citrus flavor, while the juice provides subtle tanginess. Together, they brighten the overall profile of the cake, making it feel light and refreshing.
6. Large Eggs (8)
Eggs act as a binder and provide richness. Their high protein content is particularly important in gluten-free baking to help hold the structure of the cake.
7. Dairy-Free Cream Cheese (8 oz.)
This ingredient adds a creamy tang and richness to the batter, ensuring the cake is moist without dairy. Opt for almond- or soy-based cream cheese for the best texture.
8. Vanilla Extract (2 tsp.)
Vanilla brings warmth and depth to the flavor, complementing the citrus and buttery notes.
9. Cake Batter Flavoring (1 tsp., optional)
This optional ingredient enhances the nostalgic “pound cake” flavor. It’s worth including for a professional-quality finish.
10. Butter-Flavor Emulsion (1/2 tsp.)
A dairy-free emulsion that mimics the rich taste of butter without using actual butter. It’s an excellent addition for depth of flavor.
11. Dairy-Free Plant Butter (16 Tbsp.)
Plant-based butter adds fat for a tender crumb and moist texture. Brands like Earth Balance or Miyoko’s are ideal choices.
Step-by-Step Preparation Tips
Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Proper temperature control ensures even baking. Use a 10-cup Bundt or tube pan, greased and lightly floured with gluten-free flour, to prevent sticking. Non-stick sprays like Pam work well, but always follow up with a dusting of flour for extra insurance.
Combine the Dry Ingredients
In a medium bowl, whisk together gluten-free flour, baking powder, and salt. This ensures the leavening agents are evenly distributed, preventing uneven rises or dense spots in the cake.
Infuse Sugar with Lemon Zest
Mix granulated sugar with lemon zest in a stand mixer. By blending these two, the natural oils from the zest infuse the sugar, creating a fragrant base for the batter.
Blend the Wet Ingredients
Add lemon juice, eggs, dairy-free cream cheese, vanilla extract, cake batter flavoring, and butter-flavor emulsion to the sugar mixture. Beat on medium speed for at least three minutes. This ensures the eggs are fully incorporated and the batter becomes creamy and homogeneous.
Incorporate the Butter
With the mixer on low speed, slowly drizzle in the melted plant butter. Once fully incorporated, increase the speed and mix for another minute to ensure the butter is evenly distributed.
Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet batter in three or four parts. Mixing thoroughly but not overworking the batter is key to achieving a smooth, lump-free consistency. Gluten-free flour requires a bit more mixing time than traditional flour.
Transfer and Bake
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake at 350°F for 15 minutes. Then, reduce the oven temperature to 325°F (163°C) and continue baking for an additional 60 to 75 minutes. Use a toothpick to test for doneness—it should come out clean with a few crumbs attached.
Cool and Serve
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack. Let it cool completely for at least two hours to set the crumb and enhance the flavor.
Troubleshooting Tips
Dense Cake: Ensure proper mixing to incorporate air. Overmixing can deflate the batter.
Gritty Texture: Mix the batter thoroughly to hydrate the gluten-free flour.
Sticking: Properly grease and flour the pan.
Simple Gluten-Free, Dairy-Free Pound Cake Recipe
Ingredients
14 oz. gluten-free flour blend
2 tsp. baking powder
1 tsp. salt
2½ cups (17.5 oz.) sugar
1 Tbsp. lemon zest
1 tsp. lemon juice
8 large eggs
8 oz. dairy-free cream cheese
2 tsp. vanilla extract
1 tsp. cake batter flavoring (optional)
½ tsp. butter-flavor emulsion
16 Tbsp. dairy-free plant butter
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt or tube pan with gluten-free flour.
In a bowl, whisk together gluten-free flour, baking powder, and salt. Set aside.
In a stand mixer, combine sugar and lemon zest. Mix to release the zest’s oils.
Add lemon juice, eggs, dairy-free cream cheese, vanilla, cake batter flavoring, and butter-flavor emulsion. Mix on medium speed for three minutes.
Slowly drizzle in melted plant butter. Mix for an additional minute.
Gradually add dry ingredients, mixing on medium speed for 3-5 minutes.
Pour batter into the prepared pan. Smooth the top with a spatula.
Bake at 350°F for 15 minutes. Lower temperature to 325°F and bake for 60-75 minutes. Test with a toothpick.
Cool in the pan for 15 minutes, then transfer to a wire rack. Let cool completely for at least two hours.
