Dairy-Free Gluten-Free Pound Cake
Indulge in the perfect balance of light and luscious with this Dairy-Free Gluten-Free Pound Cake—an irresistible treat that’s as wholesome as it is delicious. Crafted with gluten-free all-purpose flour and almond flour, this cake boasts a tender crumb while remaining completely free of dairy and gluten. Coconut oil and unsweetened applesauce work together to create a moist texture, while the natural sweetness of coconut sugar adds a caramel-like flavor. Finished with a hint of zesty lemon and the fluffiness of whipped egg whites, this pound cake delivers a refreshing twist on a timeless classic. Quick to prepare and ideal for any occasion, this loaf is perfect as a standalone dessert or paired with fresh fruit for an extra treat. A must-try for those seeking a healthier baking option without compromising on taste!
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Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 cup Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Coconut oil, melted
- 1.25 cups Coconut sugar
- 2 teaspoons Vanilla extract
- 0.5 cup Unsweetened applesauce
- 4 large Eggs
- 0.5 cup Almond milk
- 1 tablespoon Lemon zest
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper.
Step 2
In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt until well combined.
Step 3
In another bowl, mix the melted coconut oil and coconut sugar until the sugar is somewhat dissolved and the mixture becomes smooth. Add the vanilla extract and unsweetened applesauce, and mix well.
Step 4
Separate the eggs. In a clean bowl, beat the egg whites until soft peaks form.
Step 5
Add the egg yolks to the oil and sugar mixture, one at a time, mixing well after each addition.
Step 6
Gradually incorporate the flour mixture into the wet ingredients, alternating with the almond milk, beginning and ending with the flour mixture. Mix well after each addition.
Step 7
Fold in the beaten egg whites gently with a spatula until no white streaks remain. Then add the lemon zest and fold again until evenly distributed.
Step 8
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 9
Bake the cake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 10
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve sliced and enjoy!
Nutrition Facts
| Serving size | (1281.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4507.0 |
| Total Fat 250.4g | 0% |
| Saturated Fat 157.7g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 744mg | 0% |
| Sodium 2438.3mg | 0% |
| Total Carbohydrate 559.3g | 0% |
| Dietary Fiber 18.6g | 0% |
| Total Sugars 321.9g | |
| Protein 52.5g | 0% |
| Vitamin D 203.0IU | 0% |
| Calcium 559.2mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 443.9mg | 0% |
Source of Calories