Gluten Free Pound Cake

by Guest in Featured Articles, Gluten Free, Recipes

This recipe comes from Christi Silbaugh of Mom, What’s for Dinner. Of her blog and how she got her start, Christi says, “We found out my daughter had Celiac Disease, which meant she could not eat any Gluten when she was 16 years old. I have always been a foodie. I love gourmet food. I love to cook from scratch, so I got busy learning how to cook for her special diet. My husband and son love meat. My daughter and I are happy with just veggies. So you will find a mix of recipes at Mom, What’s For Dinner.”

Gluten Free Pound Cake

  • 1 cup Coconut flour
  •  1 cup gluten free All Purpose Flour of your choice(I used Maninis Multiuso)
  • 1 tsp Xanthan Gum (only if your gf flour doesn’t already contain it)
  • 1 tsp Sea Salt
  • 1 tsp Baking Powder
  • 3/4 cup Canola Oil
  • 1 cup Sugar
  • 3 Tbsp Orange Juice
  • 2 tsp Vanilla Extract
  • 3 Eggs
  • 2/3 cup Milk

Preheat oven to 350°F.

Sift together flours, sea salt, and baking powder small bowl and set aside.

Pour canola oil into a large mixing bowl or the bowl of a kitchen aid mixer, and slowly mix in sugar, orange juice, and vanilla extract.

Add eggs one at a time, mixing after each addition.

Add milk and mix until fully incorporated. Gradually add dry ingredients into wet ingredients, mixing well.

Pour batter into prepared pans.

Bake for 30 minutes for bigger heart shaped pans.

Bake for 20 minutes for small cupcakes.

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6 Responses to “Gluten Free Pound Cake”

  1. How thick should the batter consistency be? Thin as milk? Thick as muffin mix? Or thin like a duncan hines chocolate cake batter mix?

  2. Recipe sounds great. I am just getting started in cooking gluten free. My question is how do you prepare the pan or muffin tin? I have read that with gluten free the pan preparation is different.

    • Hi Cheryk,

      We do not have an special directions for the pan and haven’t hear that you need to do anything special. Spraying the pan with cooking spray or using paper liners should work just fine.

  3. Can you use a juice that is not acidic in this recipe or just add more milk instead? I know it’s probably mostly for flavor but, I can’t use orange juice. (Can’t use real milk either.) Thanks!

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