Nana's Gluten-Free Pound Cake
Prep time
Cook time
Total time
Serves: 6
  • 4 Tablespoons (¼ cup) dairy-free butter, melted
  • ¾ cup sugar
  • 2 eggs
  • ¼ cup dairy-free plain yogurt*
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • ¾ cup gluten-free all-purpose flour blend
  1. Preheat your oven to 350 degrees F. Grease and flour your mini cake tin(s).
  2. In a large bowl, combine the melted dairy-free butter, sugar, eggs, dairy-free plain yogurt and extracts, and mix well on low speed for about 3 minutes.
  3. Measure all dry ingredients into a bowl, mixing well, then slowly add it a quarter cup or so at a time with the mixer still going on low speed, then let it continue to let it mix on low for about 3 minutes more.
  4. Pour the batter evenly into the mini cake tins, filling about ¾ full. Slightly shake to get any bubbles out.
  5. Bake for 22-25 minutes, or until a toothpick inserted in the center of the mini cakes comes out clean.
  6. Let the mini cakes cool in the pan for 20-30 minutes, then carefully turn the pan upside down to help the mini cakes to release.
  7. Enjoy!
  8. ***(See notes below for doubling the batch to make in a 6-cup bundt pan)
* I used Kite Hill's GF/DF/SF plain almond yogurt with great success for this recipe, but I'm sure your favorite DF brand would work well, too. If not dairy-free, use sour cream.
**If you'd like to make this recipe in a bundt pan, double all ingredients to fill a 6-cup bundt pan, following directions as noted. Bake time will be about 50 minutes.
Recipe by Grain Changer at