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gluten free raspberry pound cake
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Gluten Free Raspberry Pound Cake

Super dense and delicious gluten free raspberry pound cake with a sweet glaze.
Prep Time10 mins
Cook Time50 mins
Course: Dessert
Cuisine: American, gluten free
Keyword: gluten free pound cake, loaf cake, pound cake, sweetened condensed milk
Servings: 10


Raspberry Pound Cake

  • 1 cup butter room temperature
  • 3/4 cup cane sugar
  • 1/2 cup Eagle Brand Sweetened Condensed Milk
  • 3 eggs large
  • 2 tsp vanilla extract
  • 1 cup gluten free baking flour 1:1
  • 1/4 cup almond flour
  • 1/4 cup tapioca flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup raspberries fresh


  • 1 cup powdered sugar
  • 2-3 tbsp almond milk


  • Preheat the oven to 350 F and prepare a loaf pan with non-stick spray and parchment paper for easy removal.
  • In a mixing bowl, cream together the butter and sugar until light and fluffy, about 1-2 minutes using a handheld mixer. Add in the sweetened condensed milk, eggs and vanilla and mix until combined.
  • Add in the gluten free baking flour, almond flour and tapioca flour and stir until no dry spots remain. Try not to over mix the batter. Gently fold in the raspberries. Transfer the batter to the prepared pan and bake it for 45-55 minutes. A toothpick will come out clean when inserted. Let the loaf cool completely.
  • Whisk together the powdered sugar and almond milk one tablespoon at a time until you reach a thick but pourable consistency. Drizzle the glaze over the loaf and let it set at room temperature for 20 minutes before cutting into slices and serving.