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!
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.
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
- 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.
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.
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
I haven't tested it, but to make this pound cake dairy free, you can try your favorite non-dairy butter and Greek yogurt.
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.
Store the cake in an airtight container in the refrigerator for up to 4 days.
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.
📖 Recipe
Perfect Gluten Free Pound Cake (Eggless)
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.
Lathiya says
I love a simple vanilla cake and this one looks awesome. The pound cake is perfect to have with tea.
Taleen says
Thank you, Lathiya!
Alex Ryder says
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.
Taleen says
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.
Maria says
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!
Taleen says
Thanks, Maria! I love using Greek yogurt in my bakes.
Lesli Schwartz says
YUM! Vanilla pound cake is one of my faves! This looks so festive for the July 4th weekend. Love all its buttery goodness!
Taleen says
Thank you! I'm kind of obsessed with pound cake!
Stine Mari says
The texture of that vanilla pound cake looks perfect. Almost can't believe it's both eggless and gluten-free!
Taleen says
Thank you so much!
Sondra Barker says
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!
Taleen says
Thank you, Sondra!
Wendy says
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.
Taleen says
Thanks so much for the positive feedback, Wendy!
Jere Cassidy says
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.
Taleen says
Thanks, Jere! I love that flour.
Beth says
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?
Taleen says
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/.
Jacqueline Debono says
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!
Taleen says
Thank you! I really hope so too!
Joyce says
This vanilla pound cake looks so good! I love how simple the recipe is and great with so many different fruit toppings!
Taleen says
Thanks, Joyce!
Gail Montero says
Oh my hubby is gluten-free so he will totally enjoy this yummy pound cake! How perfect for the 4th of July celebrations, too!
Taleen says
Thanks, Gail! Let me know if you try it!
Alexis says
absolutely delicious, everyone adored this dessert at a recent party. Thank you for the recipe.
Taleen says
I'm so glad to hear that, Alexis! Thank you so much for letting me know!
Shana says
I’ll have to try this recipe. It looks very moist for it not to have any eggs in it!
Taleen says
Thanks, Shana!
Marta says
I'm a sucker for a good poundcake and your recipe looks as perfect as the original.
Taleen says
I totally am too! Thanks, Marta!
Kushigalu says
This ppuns cake looks so delicious. Perfect treat for anytime of the year. I will try your recipe soon.
Taleen says
Thank you!
Amy Liu Dong says
This gluten-free vanilla cake makes my heart happy. I am sure this cake is delicious and kids will definitely love it.
Taleen says
Thank you!
Ali Hanson says
I'm always looking for good eggless recipes for my sister. Thank you, we love this one!
Taleen says
I'm so glad to hear that, Ali!
Emily says
This vanilla pound cake recipe is delicious! I love that it uses yogurt instead of eggs... makes a great texture!
Taleen says
Thanks, Emily! The yogurt definitely adds a ton of moisture!
sapana says
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.
Taleen says
I agree, I've found that yogurt is a great egg substitute! Thanks, Sapana!
Alena says
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!
Taleen says
Thanks, Alena!
Julie @ Running in a Skirt says
This pound cake is perfect! The flavors came perfectly together and the texture is super yummy. I'd make it again!
Taleen says
Thanks, Julie! So glad you loved it!
Lathiya says
I love a simple vanilla pound cake. It's so a simple, easy, spongy, delicious cake. I will try this recipe soon.
Taleen says
I agree, thanks Lathiya!
Kari says
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/
Taleen says
So glad to hear that, Kari! Let me know how you like it!