Gluten Free Vegan Almond Pound Cake

Total time1 hr 35 min

Prep time20 min

Cook time55 min

This pound cake gets its tender crumb from creamy vegan butter, almond flour, and a fragrant hit of almond extract, all folded together into a batter that bakes up deep golden and rich. Flax eggs give it structure and a subtle nuttiness that plays beautifully against the sweet glaze on top. Once cooled, it gets draped in a smooth powdered sugar glaze and finished with a scatter of sliced almonds for crunch in every slice. The result is a moist, buttery-tasting loaf with a delicate almond fragrance throughout, equally good with morning coffee or as a simple dessert. It's a solid pick for a gluten free baking rotation, delivering all the classic pound cake texture without any dairy or eggs weighing it down.

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Ingredients

10 servings

For the flax eggs

For the cake

1 cup vegan butter, softened
1 cup organic cane sugar
1 ½ tsp almond extract
1 tsp vanilla extract
1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ cup almond flour
1 ½ tsp baking powder
½ tsp salt
¾ cup plant-based milk

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp plant-based milk
¼ tsp almond extract

For serving

2 tbsp sliced almonds (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides.
2
In a small bowl, stir together the ground flaxseed and 9 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.

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