An adaptation of a tried-and-true family recipe, Nana’s Gluten-Free Pound Cake (also dairy-free and soy-free!) is the best cake to have ever touched my gluten-free lips!
I’ve decided that I’m going to start a new recipe series called back to the basics.
My goal will be to share at least one recipe a month with you that is a gluten-free version of a tried-and-true staple recipe. You know, things like chocolate chip cookies, brownies, chicken soup, old-fashioned pancakes, sugar cookies, tomato soup, vanilla cupcakes, oatmeal cookies, etc.
Why? Well, as you may know, I love to add a little flair to many… ok, all… of my recipes, but in doing so I realized that I only have a small handful of recipes on this blog that are what you may call traditional or “basic”. It’s tragic, really, considering that while gluten-free pineapple coconut banana bread is delicious, sometimes the only comfort food you need is a simple, warm, gooey chocolate chip cookie or a hearty bowl of chicken noodle soup…. gluten-free, of course!
Maybe I’ve never shared these types of recipes because they seem so ho-hum and there’s all this pressure in the food blogging world to come up with something New! Innovative! Different! but there’s a reason why things like regular ol’ brownies are so popular. They’re delicious, even without the crazy add-ins!
So, I’m now dedicated to perfecting gluten-free versions of all of those American classics, and bringing them to you at least once a month (and hold me to it!)
What better way to kick off a basics series with a recipe from Nana! Nanas always have the best basic recipes, probably because those recipes have often been handed down from generation to generation and endlessly tweaked and perfected along the way.
This recipe is actually from Anthony’s Nana, and is one of his most favorite desserts in the world. After one bite, I knew why. It’s incredible. And I can’t imagine how much better it is to him, with all of those warm, nostalgic memories attached to it. He says it smells and tastes like his fondest childhood memories. It’s so good, with every bite I swear I could almost experience his childhood right along with him!
Nana’s recipe makes enough for one GIANT bundt cake worth – I guess when you’re making anything with a POUND of butter, it’s bound to be large (well, hopefully…) – but since I was going to have to make some major tweaks to her recipe so it would be gluten-free, dairy-free AND soy-free, I decided to make a first attempt in the adorable tea cake pan that I’ve had in the cupboard for over a year but never used. What a perfect coming out party for the pan!
And you know what? The mini gluten-free pound cakes turned out PERFECTLY. So perfect, that even though I’ve recreated this in a half-size (6 cup) bundt pan by doubling the recipe you’ll find below (also perfect), I had to share the tea cake version for the photographs. Too cute right? And you know cute always, always wins.
Anthony said that this was hands down the best gluten-free dessert he’s ever tasted. EVER. And while it didn’t taste 100% like Nana’s original recipe in all its gluten-full, dairy-full glory, he said it was pretty darn close.
Gluten-Free gold mine, friends.
It took everything in me not to add some fancy glaze to this gluten-free pound cake for some flair, but boy I’m glad I showed some self restraint and decided to let it shine all by itself. Without an over-the-top icing or glaze, you can really taste the subtle notes of almond and vanilla coming through from the extracts, and this pound cake holds the perfect amount of richness and sweetness just as it is.
Sometimes basic really is best!
Do you have a traditional food item or family recipe that you’re DYING to make gluten-free, but not sure where to start or how to go about it? Send your ideas my way! It would be an honor to help you get your favorite basics back in your gluten-free life.
- 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
- Preheat your oven to 350 degrees F. Grease and flour your mini cake tin(s).
- 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.
- 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.
- Pour the batter evenly into the mini cake tins, filling about ¾ full. Slightly shake to get any bubbles out.
- Bake for 22-25 minutes, or until a toothpick inserted in the center of the mini cakes comes out clean.
- 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.
- ***(See notes below for doubling the batch to make in a 6-cup bundt pan)
**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.
If you make this recipe, snap a pic and tag me on Instagram @grain.changer and use #grainchanger. I love to see what you make!