Gluten Free Vanilla Pound Cake
Moist and fluffy vanilla sprinkled pound cake made gluten free and dairy free!
Servings: 12
Ingredients
- 1 3/4 cup gluten free baking flour (including gum)
- 6 tbsp tapioca flour or arrowroot flour
- 3/4 cup Truvia or granulated sweetener of choice
- 1/2 cup dairy free butter, room temperature or real butter
- 2 eggs room temperature
- 1/2 cup dairy free yogurt or regular
- 1/2 cup almond milk or milk of choice
- 2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup sprinkles gluten free
Glaze
- 1/2 cup powdered sugar, sifted can use powered erythritol
- 1 tbsp almond milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 F and prepare a loaf pan (9x5) with non-stick spray and parchment paper. In a large mixing bowl, stir together the gltuen free baking flour, tapioca flour, Truvia, baking powder, baking soda and salt until combined.
- In another bowl, use a handheld mixer to beat the butter until light and fluffy. And in the eggs, milk, yogurt and vanilla and mix until combined. Add the wet ingredients to the dry and mix just until combined. The batter will be very thick. Fold in sprinkles.
- Transfer the batter to the prepared pan. Wet a rubber spatula and run it along the edges and then towards the middle to create a dome with the batter. Bake for 25 minutes. Cover with tin foil and bake for additional 15-20 minutes or until a toothpick comes out clean.
- Let the loaf cool for 30 minutes in the loaf pan before removing. Stir together the glaze ingredients and drizzle over loaf. Slice and serve!
Notes
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