ADVERTISEMENT
Gluten-Free Pound Cake (Vegan)
INSTRUCTIONS
- Preheat the oven to 350ºF and prepare a standard loaf pan (9×5 or 8.5×4.5 inch) with non-stick baking spray.
- In a stand mixer or large mixing bowl with a handheld electric beater, cream together the butter and sugar on high until light and fluffy. This should take approximately 2 minutes. Scrape down the sides of the bowl.
- Add in the sour cream, applesauce, vanilla extract, and almond extract (if using) and mix until combined. It will look separated at this point, it’s okay.
- Measure in the flour, baking powder, and salt and mix until just combined.
- Spread the batter evenly in the prepared pan and bake for approximately 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and allow to cool in the pan for 10 minutes before removing and placing it on a wire rack to fully cool.
- Serve as is, with a scoop of ice cream, or a dollop of whipped cream and fresh berries. Enjoy!
- Store leftovers in the fridge in an airtight container for up to 5 days or frozen for up to 6 months.
