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.
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 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.
- 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.
Perfect Gluten Free Pound Cake (Eggless)
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
- 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
- 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.