Vanilla Pound Cake, Gluten & Dairy Free

by Donna Hann on 07/14/2012

I love pound cake.  Especially in the summer when I can top it with fresh local fruit.  I prefer sliced strawberries or peaches that I macerate in a good dose of sugar which create lovely juices to mop up with each bite of cake.  After I went dairy free I didn’t even consider making pound cake.  I assumed that without it’s star ingredient, rich creamery butter, it would just disappoint.  So I let my pound cake dreams drift away, right along with chocolate chip cookies.


Right after we went dairy free, I used Earth Balance Vegan Buttery Sticks and Earth Balance Buttery Spread.  While I have always enjoyed the buttery spread on my gluten free toast and corn on the cob, I often noted an “off” flavor in my baked products when using the buttery sticks.  Not exactly certain what it was, I continued to try other butter alternatives in search of a more clean flavor.  I began using organic palm shortening and realized that it’s neutral taste just might work in baked goods where butter plays a leading role.  As an aside, Tropical Traditions Organic Palm Shortening is trans fat free, is not hydrogenised, is sourced from eco-friendly sustainable farms, and is shelf stable.  It is also safe up to 450 degrees so is perfect for frying your donuts and chicken!  Stay tuned for those recipes.

I adore Ina Garten, perhaps because we are kindred spirits.  She has spent the better part of the last 30 years as an entrepreneur, caterer, and entertaining expert, something that I’ve attempted to do myself for the past 20.  I love her recipes as much as I love her demeanor on t.v.  I haven’t found a recipe of hers that has failed me.  Something I can’t say about too many television “chef” personalities.  Her Honey Vanilla Pound Cake recipe is no exception.  I’ve adapted her recipe here to make my Gluten & Dairy Free Vanilla Pound Cake.  I hope you like it as much as we do.  Don’t forget the macerated fruit!


Vanilla Pound Cake, Gluten & Dairy Free
While the lemon is a delicious accent, I have also made this with success with the addition of 2 teaspoons fresh rosemary, chopped. Thyme or lavender would be equally lovely.
  • 2 cups The Culinary Artist Gluten Free Flour Blend (no gums) or a blend of your choice, plus extra for dusting the greased pan
  • 1 teaspoon guar gum (omit if using a flour blend that includes xanthan gum)
  • 1 teaspoon kosher salt
  • ½ teaspoon baking powder
  • 1¼ cup granulated sugar
  • 1 cup organic palm shortening, plus extra for greasing pan
  • 5 large eggs, room temperature
  • 2 tablespoons honey, preferably raw
  • 3 teaspoons vanilla extract
  • 2 teaspoons grated lemon zest
  1. Preheat oven to 350 degrees. Grease and flour (with my gluten free blend, a GF blend of your choice, or tapioca starch) a 10 cup capacity bundt pan or 8½" x 4½" loaf pan.
  2. In the bowl of a stand mixer with the paddle attachment, blend together flour, guar gum, salt, baking powder, and sugar. This is called the reverse creaming method and works well for many gluten free applications. It is beneficial because the fat is combined with the (sometimes gritty gluten free) flour before any liquid is added. Coating the flour granules with fat allows them to dissolve more thoroughly creating a more tender crumb.
  3. Add the shortening and process for about 5 minutes until you can no longer see visible lumps of fat. Add eggs, one at a time, blending until incorporated. Add honey, vanilla, and lemon zest.
  4. Spoon mixture into prepared pan, smoothing the top.
  5. Bake at 350 degrees for 50-60 minutes or until tester comes out clean. Cool in pan for 5 minutes then carefully turn out onto a wire rack to cool completely.

I shared this recipe at Allergy Free Thursday over on Tessa the Domestic Diva. If you love seeing allergy friendly recipes from the best bloggers in the blogosphere, all in one place, you’ve got to check out this page!

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