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    Home » Cakes

    Perfect Gluten Free Pound Cake (Eggless)

    Published: Jun 29, 2022 · Modified: Aug 12, 2022 by Taleen Benson · This post may contain affiliate links · Any nutrition info provided is estimated and will vary based on the brands used or with any substitutions · 48 Comments

    Jump to Recipe

    This gluten free pound cake is especially delicious (and patriotic!) topped with some fresh, homemade whipped cream and berries! The classic vanilla flavor is completely irresistible. Plus, this pound cake is made without eggs!

    Gluten free pound cake topped with whipped cream and berries.

    For my friends and readers here in the States, this cake was made with 4th of July in mind. I always love this special long weekend, because everything about it just feels like summer -- the BBQs, the fireworks, hanging with family and friends.

    So I wanted to share this gluten free pound cake recipe because, when topped with homemade whipped cream and some fresh strawberries and blueberries, it's such a great dessert to take to a 4th of July cookout.

    First things first: did you know why pound cake is called pound cake? Because it calls for a POUND of each of its main ingredients -- butter, flour, sugar, and eggs. Crazy, right?!

    My recipe does not actually call for a pound of butter (or flour or sugar) because that just seemed like... a lot. And it definitely doesn't call for a pound of eggs because, like all of my recipes, it's an eggless take on a classic.

    Two slices of gluten free pound cake on a plate.

    If you've never had pound cake, then you definitely need to try this recipe (and also my chocolate chip pound cake). It's a dense and buttery eggless pound cake with just the perfect amount of vanilla flavor. And the whole process couldn't be easier.

    Jump to:
    • Why You'll Love This Gluten Free Pound Cake
    • Ingredient Notes & Substitutions
    • Step-by-Step Instructions
    • Expert Tips
    • Frequently Asked Questions
    • 📖 Recipe
    • Related Recipes You Might Like

    Why You'll Love This Gluten Free Pound Cake

    • It's a one bowl recipe, meaning less dirty dishes!
    • The texture is just so satisfying to me. As I mentioned above, it's dense (so don't expect a light and fluffy cake here), but it's soft and definitely not dry, thanks to the addition of the Greek yogurt.
    • There are so many fun ways to serve this one up. Instead of the whipped cream, you can dust some powdered sugar on top. And you can swap the berries for any fruit you like.

    Ingredient Notes & Substitutions

    • Greek yogurt: Plain Greek yogurt is one of my favorite egg substitutes for eggless cakes! It adds so much moisture and richness, and it helps bind your ingredients together. I tend to use either 0% or 2% yogurt in my bakes, and both work well.
    • Gluten free flour: My favorite gluten free flour is Bob's Red Mill 1 to 1 flour. This is the flour I use in every recipe unless otherwise noted. If you're using a different blend, make sure it contains xanthan gum. And, because this is a cup for cup flour, you should be able to swap in AP flour if you're not following a gluten free diet.
    • Baking powder: As always, make sure you're using fresh baking powder. Here's an easy way to test it out.

    Step-by-Step Instructions

    STEP ONE: You'll start by creaming your softened butter and sugar for a few minutes until it gets lighter in color and is nice and creamy. You should have a nice and fluffy consistency.

    STEP TWO: Add the yogurt and vanilla extract and mix briefly to combine.

    Creamed butter and sugar in a bowl.
    Cake batter in a bowl.
    Cake batter in a bowl.

    STEP FOUR: Add your dry ingredients all right into the mixer and mix on the lowest speed until you have your batter. And... done!

    STEP FIVE: Bake on 350ºF in a greased loaf pan for around 55 minutes. Allow your cake to cool completely before attempting to top it with whipped cream.

    Speaking of which, while you can definitely call it good here and serve this eggless pound cake on its own, I highly recommend trying it with some homemade whipped cream.

    It really couldn't be any easier -- just beat heavy whipping cream with a couple of tablespoons of sugar until you see stiff peaks forming. Spread on top of your cooled cake, then top with berries.

    Sliced pound cake topped with whipped cream and berries.

    Expert Tips

    • It's important to spend a couple of minutes beating the butter and sugar together. You'll know it's ready when it's slightly lighter in color.
    • The Greek yogurt is key in this eggless pound cake, so I wouldn't recommend switching it out with regular yogurt or sour cream. Greek yogurt has more protein and a thicker consistency than regular yogurt, which is why it works so great in binding and adding richness.
    • I always recommend weighing your flour using a scale if you can. This is the best way to ensure accuracy, and too much or too little flour will really impact the final product. You will need 222 grams for this recipe.
    • If you'd rather not make homemade whipped cream, feel free to use store-bought. You can also top this cake off with a dusting of powdered sugar, or enjoy it plain.

    Frequently Asked Questions

    Can I make this pound cake dairy free?

    I haven't tested it, but to make this pound cake dairy free, you can try your favorite non-dairy butter and Greek yogurt.

    How will I know when the pound cake is done?

    I recommend checking around the 55 minute mark, but it can take anywhere from 55-60 minutes. You'll know it's done when the cake is golden in color and the sides have pulled away from the pan. Also, a toothpick inserted into the center of the cake should come out completely clean.

    How should I store this vanilla pound cake?

    Store the cake in an airtight container in the refrigerator for up to 4 days.

    Gluten free loaf cake topped with whipped cream and berries.

    Did you try my gluten free pound cake? Tag me on Instagram @justastastyblog and #justastastyblog. And don't forget to subscribe to get new recipes directly in your inbox.

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    📖 Recipe

    Perfect Gluten Free Pound Cake (Eggless)

    Print Recipe
    A deliciously buttery vanilla pound cake made entirely without eggs!
    Course Dessert, Snack
    Cuisine American
    Keyword berries, pound cake, vanilla
    Prep Time 20 mins
    Cook Time 55 mins
    Total Time 1 hr 15 mins
    Servings 12 servings
    Calories 315
    Author Taleen Benson

    Ingredients

    For the cake:

    • 1 cup (226g) unsalted butter room temperature
    • 1 cup (200g) granulated sugar
    • 1 cup (225g) Greek yogurt room temperature
    • 2 teaspoons vanilla extract
    • 1 ½ cups (222g) gluten free flour blend
    • 1 teaspoon baking powder
    • ½ teaspoon salt

    For the whipped cream:

    • 1 cup (240ml) heavy whipping cream
    • 2 tablespoons granulated sugar

    Instructions

    • Preheat oven to 350°F. Grease a 9x5 loaf pan and set aside.
    • Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth and lighter in color.
      1 cup (226g) unsalted butter, 1 cup (200g) granulated sugar
    • Mix in the yogurt and vanilla extract. Add the flour, baking powder, and salt and stir on low speed until just combined.
      1 cup (225g) Greek yogurt, 2 teaspoons vanilla extract, 1 teaspoon baking powder, ½ teaspoon salt
    • Transfer the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes. Allow the cake to cool completely before topping with whipped cream.

    For the whipped cream:

    • Using a hand mixer or a stand mixer fitted with the whisk attachment, beat heavy cream with the sugar until stiff peaks form.
      1 cup (240ml) heavy whipping cream, 2 tablespoons granulated sugar

    Notes

    • For the whipped cream, make sure the heavy whipping cream is cold for best results. Do not remove from the refrigerator until you are ready to get started. 
    • This recipe was updated on 4/8/21. I reduced the flour from 2 cups to 1 ½ cups and eliminated the baking soda. 

    Nutrition

    Calories: 315kcal

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    Reader Interactions

    Comments

    1. Lathiya says

      June 29, 2020 at 12:34 pm

      5 stars
      I love a simple vanilla cake and this one looks awesome. The pound cake is perfect to have with tea.

      Reply
      • Taleen says

        June 29, 2020 at 1:09 pm

        Thank you, Lathiya!

        Reply
    2. Alex Ryder says

      June 30, 2020 at 2:20 am

      Well now I know why it's called a pound cake! I did not know that. 4th July and all the UK bank holidays are definitely looking a little different this year (I'm in the UK) but hopefully we can soon get back to normal once things are a little safer out there. Your cake looks delicious, I love the addition of the fresh fruit.

      Reply
      • Taleen says

        June 30, 2020 at 10:57 am

        Thanks, Alex! I do hope we can go back to normal soon but, like you said, only when it's really safe to do so.

        Reply
    3. Maria says

      June 30, 2020 at 4:18 am

      5 stars
      This cake looks so moist and delicious! I love that it's made with Greek yogurt. The berries add the perfect touch to serve this dessert for the 4th of July!

      Reply
      • Taleen says

        June 30, 2020 at 10:56 am

        Thanks, Maria! I love using Greek yogurt in my bakes.

        Reply
    4. Lesli Schwartz says

      June 30, 2020 at 1:41 pm

      5 stars
      YUM! Vanilla pound cake is one of my faves! This looks so festive for the July 4th weekend. Love all its buttery goodness!

      Reply
      • Taleen says

        June 30, 2020 at 1:44 pm

        Thank you! I'm kind of obsessed with pound cake!

        Reply
    5. Stine Mari says

      July 01, 2020 at 6:34 am

      5 stars
      The texture of that vanilla pound cake looks perfect. Almost can't believe it's both eggless and gluten-free!

      Reply
      • Taleen says

        July 01, 2020 at 8:51 am

        Thank you so much!

        Reply
    6. Sondra Barker says

      July 01, 2020 at 12:37 pm

      5 stars
      I LOVE vanilla pound cake and adding fresh fruit and whipped cream is such a great idea. This is perfect for the 4th of July too!

      Reply
      • Taleen says

        July 01, 2020 at 3:00 pm

        Thank you, Sondra!

        Reply
    7. Wendy says

      July 02, 2020 at 10:21 am

      5 stars
      Oh my! This vanilla pound cake is so delicious. And, putting the berries on top takes it up another notch. I can't wait to make this again.

      Reply
      • Taleen says

        July 02, 2020 at 10:53 am

        Thanks so much for the positive feedback, Wendy!

        Reply
    8. Jere Cassidy says

      July 02, 2020 at 6:31 pm

      5 stars
      I don't need to eat gluten-free but I do use Bob's Red Mill measure for measure flour. It is amazing. I love pound cake for its simplicity so I can't wait to make your cake.

      Reply
      • Taleen says

        July 02, 2020 at 8:49 pm

        Thanks, Jere! I love that flour.

        Reply
    9. Beth says

      July 03, 2020 at 12:18 am

      5 stars
      I haven't made a gluten-free pound cake but everything about this recipe looks perfect -- the denseness, the moisture and the fruit on top. I'm wondering about adding some lemon juice to the mix - or do you think that would be too tart with the yogurt?

      Reply
      • Taleen says

        July 03, 2020 at 11:36 am

        I think that would be delicious! I wouldn't add too much though as it may then add too much moisture. If you're a fan of lemon, I also have a recipe for lemon blueberry bread: https://justastasty.com/lemon-blueberry-bread/.

        Reply
    10. Jacqueline Debono says

      July 03, 2020 at 6:15 am

      5 stars
      Such a pity that 4th July and other holidays have been affected by this pandemic. I really hope we can see things improving soon! Love this pound cake with the cream and berries on top. Looks lovely. Also didn't know why pond cake is called pound cake but now I do!

      Reply
      • Taleen says

        July 03, 2020 at 11:34 am

        Thank you! I really hope so too!

        Reply
    11. Joyce says

      July 03, 2020 at 7:07 am

      5 stars
      This vanilla pound cake looks so good! I love how simple the recipe is and great with so many different fruit toppings!

      Reply
      • Taleen says

        July 03, 2020 at 11:34 am

        Thanks, Joyce!

        Reply
    12. Gail Montero says

      July 03, 2020 at 2:06 pm

      5 stars
      Oh my hubby is gluten-free so he will totally enjoy this yummy pound cake! How perfect for the 4th of July celebrations, too!

      Reply
      • Taleen says

        July 03, 2020 at 4:48 pm

        Thanks, Gail! Let me know if you try it!

        Reply
    13. Alexis says

      July 03, 2020 at 6:04 pm

      5 stars
      absolutely delicious, everyone adored this dessert at a recent party. Thank you for the recipe.

      Reply
      • Taleen says

        July 03, 2020 at 6:31 pm

        I'm so glad to hear that, Alexis! Thank you so much for letting me know!

        Reply
    14. Shana says

      July 03, 2020 at 9:32 pm

      I’ll have to try this recipe. It looks very moist for it not to have any eggs in it!

      Reply
      • Taleen says

        July 04, 2020 at 10:04 am

        Thanks, Shana!

        Reply
    15. Marta says

      July 03, 2020 at 9:46 pm

      5 stars
      I'm a sucker for a good poundcake and your recipe looks as perfect as the original.

      Reply
      • Taleen says

        July 04, 2020 at 10:05 am

        I totally am too! Thanks, Marta!

        Reply
    16. Kushigalu says

      July 03, 2020 at 10:57 pm

      5 stars
      This ppuns cake looks so delicious. Perfect treat for anytime of the year. I will try your recipe soon.

      Reply
      • Taleen says

        July 04, 2020 at 10:05 am

        Thank you!

        Reply
    17. Amy Liu Dong says

      July 04, 2020 at 12:27 am

      5 stars
      This gluten-free vanilla cake makes my heart happy. I am sure this cake is delicious and kids will definitely love it.

      Reply
      • Taleen says

        July 04, 2020 at 10:05 am

        Thank you!

        Reply
    18. Ali Hanson says

      July 05, 2020 at 10:06 am

      5 stars
      I'm always looking for good eggless recipes for my sister. Thank you, we love this one!

      Reply
      • Taleen says

        July 05, 2020 at 12:38 pm

        I'm so glad to hear that, Ali!

        Reply
    19. Emily says

      July 05, 2020 at 10:15 pm

      5 stars
      This vanilla pound cake recipe is delicious! I love that it uses yogurt instead of eggs... makes a great texture!

      Reply
      • Taleen says

        July 06, 2020 at 9:22 am

        Thanks, Emily! The yogurt definitely adds a ton of moisture!

        Reply
    20. sapana says

      July 06, 2020 at 1:26 am

      5 stars
      I love using yogurt in my eggless bakes, it helps in moist and fluffy texture. This gluten-free one looks so soft and perfect tp enjoy as an after-meal dessert.

      Reply
      • Taleen says

        July 06, 2020 at 9:22 am

        I agree, I've found that yogurt is a great egg substitute! Thanks, Sapana!

        Reply
    21. Alena says

      July 06, 2020 at 7:53 am

      5 stars
      There's something about pound cake that I just love so much. I love how you added a homemade whipped cream and berries on top - a perfect finishing touch!

      Reply
      • Taleen says

        July 06, 2020 at 9:22 am

        Thanks, Alena!

        Reply
    22. Julie @ Running in a Skirt says

      July 06, 2020 at 10:13 am

      5 stars
      This pound cake is perfect! The flavors came perfectly together and the texture is super yummy. I'd make it again!

      Reply
      • Taleen says

        July 06, 2020 at 10:19 am

        Thanks, Julie! So glad you loved it!

        Reply
    23. Lathiya says

      July 07, 2020 at 2:36 pm

      5 stars
      I love a simple vanilla pound cake. It's so a simple, easy, spongy, delicious cake. I will try this recipe soon.

      Reply
      • Taleen says

        July 07, 2020 at 5:42 pm

        I agree, thanks Lathiya!

        Reply
    24. Kari says

      July 13, 2020 at 9:41 am

      Pound cake is actually a recipe I have never made before so I thank you for sharing this and will be making it with my little one this summer/

      Reply
      • Taleen says

        July 13, 2020 at 11:50 am

        So glad to hear that, Kari! Let me know how you like it!

        Reply

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    Hi there! I'm Taleen... a Los Angeles based advertising professional by day, baker by night. Bringing you gluten-free recipes and general tips + tricks for navigating allergies.

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