Easy gluten free pound cake recipe
This recipe is something I worked out after not finding a recipe I liked as-is. It is normally made in a loaf pan for a traditional pound cake loaf, but you can also double the recipe to make this in a bundt pan.
Just add strawberries to this pound cake!
Gluten free pound cake recipe
- Contains EGGS
- 4 eggs, room temperature
- 44 mL nut milk [cashew milk recipe]
- 8 mL vanilla extract
- 150 grams millet flour
- 7 grams baking powder
- 2 grams fine salt
- 75 grams maple sugar
- 100 grams palm oil shortening, plus extra to grease pan
Preheat oven to 350 degrees F. Grease a 9x5x3 loaf pan.
Combine eggs, nut milk, and vanilla extract. Mix until blended (about 30 seconds). In another bowl, sift together all dry ingredients. Add shortening and 1/3 of egg mixture. Mix on low speed until moistened then increase speed for about 2 minutes to aerate batter. Add remaining egg mixture in two additions to batter, mixing for about 30 seconds between additions.
Pour batter into loaf pan, and level off the top. Bake for 70 minutes (until golden brown and when tester comes out clean).
Let cool for 15 minutes, then slice and serve.