Perfect Dairy-Free Pound Cake (Optionally Gluten-Free)
 
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I don't taste either the coconut milk or orange juice in this recipe. Perhaps they balance each other out, because all I taste is "good." I also just love the crunchy edges of this pound cake recipe. The end pieces are my absolute favorite.
Author:
Serves: 2 pound cakes
Ingredients
  • 2¼ cups gluten-free flour (see the Flour Note below)
  • 1½ teaspoons xanthan gum (optional; see the Flour Note below)
  • 1¼ teaspoons sea salt
  • 1 teaspoon baking powder
  • ¾ cup light olive oil (can sub coconut oil)
  • 1½ cups sugar
  • 2 tablespoons orange juice
  • 2 teaspoons vanilla extract (I use my homemade vanilla extract)
  • 3 large eggs
  • ⅔ cup full-fat coconut milk (another non-dairy milk may be used, but full-fat coconut milk is by far the best choice in this recipe)
Instructions
  1. Preheat oven to 350ºF (375ºF at higher altitude).
  2. Combine flour, xanthan gum, sea salt, and baking powder in an extra large measuring cup or separate bowl.
  3. Pour olive oil into large bowl, and slowly mix in sugar, orange juice, and vanilla extract.
  4. Add eggs one at a time, stirring after each addition.
  5. Add milk. Mix 2 minutes. Gradually add dry ingredients into wet ingredients, mixing well.
  6. Pour batter into two greased loaf pans (see the Pan Note below).
  7. Bake for 50 to 55 minutes, or until a toothpick inserted into one of the pound cakes comes out clean.
Notes
Flour Note: I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like large glass jars). No refrigeration is needed. But feel free to use whichever flour mix you use most often for baking. If you're not gluten free, you may use all-purpose flour and omit the xanthan gum.

Pan Note: The pans can be greased with whichever oil you use or sprayed with a non-stick spray. Two loaf pans are what the original recipe calls for and what I used. Don't worry too much over the size of the pans, although you may have to adjust cooking times. The original recipe called for 6¾" x 3½" x 2" loaf pans. I used 8½" x 4½" x 2⅝" pans.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/perfect-dairy-free-pound-cake-that-is-optionally-gluten-free