Gluten Free Vegan Lemon Pound Cake

Total time1 hr 45 min

Prep time20 min

Cook time55 min

Bright lemon zest and fresh-squeezed juice give this loaf its sunny flavor, while a simple flax and water mixture keeps the crumb soft and moist without a single egg in sight. Creamy vegan butter whipped with cane sugar builds a pale, fluffy base that bakes up tall with a deep-golden crust and a tender, springy center. Once cooled, the loaf gets draped in a smooth, pourable glaze made from powdered sugar and more fresh lemon juice, with a little extra zest stirred in for good measure. Each slice is rich, tangy, and moist, with that classic pound cake density in every bite. It's a lovely one to bake for a gluten free spread, whether you're serving it for brunch or slicing it up for an afternoon treat with tea.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

10 servings

For the flax eggs

For the cake

1 ¾ 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.
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
¾ cup vegan butter, softened
1 cup organic cane sugar
2 tbsp lemon zest (from about 3 lemons)
3 tbsp fresh lemon juice
1 tsp vanilla extract
¾ cup plant-based milk

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Stir together the ground flaxseed and 6 tbsp water in a small bowl until combined, then set aside for 10 minutes until thickened and gel-like.
2
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!