Gluten Free Vanilla Pound Cake with Sprinkles
Moist and fluffy vanilla sprinkled pound cake made gluten free and dairy free!
Servings: 12
Equipment
- Mixing bowls
- loaf pan
Ingredients
- 1 ¾ cup gluten free baking flour (including gum)
- 6 tbsp tapioca flour or arrowroot flour
- ¾ cup granulated sweetener I used Truvia for a sugar free cake
- ½ cup vegan butter room temperature
- 2 eggs room temperature
- ½ cup vegan yogurt
- ½ cup almond milk
- 2 tsp vanilla extract
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- ¼ cup sprinkles gluten free
Glaze
- ½ cup powdered sugar, sifted or powdered Truvia for sugar fee
- 1 tbsp almond milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350 ℉ 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, sweetener, 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
This recipe is best if stored in an airtight container for up to 4 days.