A Fantastic Gluten Free Vanilla Pound Cake

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gluten-free cardamom & vanilla bean pound cake

This gluten free pound cake, adapted from Bon Appetit, is moist, tender and subtly spiced with cardamom. I like to serve it with sliced stone fruit, especially apricots, but it tastes equally delicious with sliced strawberries. The cake keeps well, and I think it tastes even better the next day.

Recipe card & instructions updated 3/7/2022

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Here in Southern California the stone fruits have arrived. I know that must make those of you who are still suffering from a cold and schizophrenic spring, green with envy.  A few weeks ago we got cherries and apricots, and now come peaches and nectarines. For whatever reason, perhaps their great thirst in our terrible drought, they are sweet, juicy and amazing.

We start by just eating them, a bit greedily, out of hand while sticky juice runs down our chins. Later in the season we decide that we need to bake them into crisps and pies, and pile them on a soft bed of pound cake with a blanket of sweet whipped cream. Later still we make them into jams and preserves.

It is what summer is all about. And summer is (almost?) upon us.

Yesterday, for whatever reason, I was craving cardamom– its scent and taste are so intoxicating. Cardamom is citrusy and exotic smelling, with a subtle undertone of heat. Indians use it in many of their savory dishes. And Scandinavians use it in their baked goods.

pound cake with apricot

I baked it into a tender gluten free pound cake that was laced with vanilla beans and topped with crunchy sliced almonds. We ate it for dessert, topped with crème fraiche whipped cream and sliced apricots.

It was perfect. Summer on our plate.

Did you enjoy this gluten free pound cake? Here are some other cake recipes you’re sure to love:

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Gluten-Free Cardamom & Vanilla Bean Pound Cake

Alison Needham
This cake, adapted from Bon Appetit, is moist and tender and subtly spiced with cardamom. I like to serve it with sliced stone fruit, especially apricots, but it tastes equally delicious with sliced strawberries. The cake keeps well, and I think it tastes even better the next day.
Prep Time 15 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 20 mins
Cuisine American
Servings 8 servings
Calories 566 kcal

Ingredients
  

For the whipped cream:

Instructions
 

  • Preheat the oven to 350 degrees, and spray a standard loaf pan with gluten-free cooking spray. Line the pan with a layer of parchment that goes up the sides and drapes over a bit. Spray again with cooking spray and set aside.
  • Beat the butter and sugar together in a stand mixer fitted with the paddle attachment on high speed for 5 minutes, until it is pale, light and fluffy. Add the eggs, one by one, scraping down the sides of the bowl as necessary. Stir in the vanilla bean extract.
  • Whisk the flour, baking powder, cardamom, xanthan, and salt together in a medium bowl. Add to the butter mixture (while beating on low), alternately with the creme fraiche and milk.
  • Scrape down the sides of the bowl to make sure everything is evenly incorporated and pour into prepared pan, smoothing the top. Sprinkle the slivered almonds evenly onto the cake.
  • Bake for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then remove to finish cooling on a rack.
  • To serve, beat the cream until soft peaks form. Add the sugar, creme fraiche and vanilla and beat until combined. Serve the cake with sliced fruit and the creme fraiche whipped cream.

Nutrition

Calories: 566kcalCarbohydrates: 57gProtein: 8gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 149mgSodium: 508mgPotassium: 91mgFiber: 4gSugar: 34gVitamin A: 1071IUVitamin C: 1mgCalcium: 109mgIron: 2mg
Keyword pound cake, vanilla bean
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9 Comments

  1. Hey Alison,
    Amazing pond cake recipe. I’ll try to make this delicious looking recipe.
    Thanks for sharing this recipe with us 🙂

  2. I have made this twice! It is a lovely recipe and delivers a yummy moist pound cake. I have used sour cream and whole fat greek yogurt instead of the creme fraiche, and when I don’t feel like using the xanthan, I do a flax/chia egg, and everything binds together just fine! Thank you, Alison!

  3. At what point do you put the vanilla bean into the cake mix. I noticed it is called for twice in the recipe but only used once.

  4. Hi. I have made this cake a few times already. However I usually use honey instead of sugar. Each time my cake drops and loses that sponge texture. Can you tell me why? It still taste great.

    1. It’s because you use honey instead of sugar. Sugar provides structure….honey adds additional moisture. 🙂

  5. Hey Alison, the Cardamon and Vanilla Bean Pound Cake recipe is one of my favorites. I have been making it for many years. Thank you so much for adapting it to GF! Now I serve to my entire family and not leave out my Son who has a rare from of Celiac.

    You nailed IT!

  6. Yeah i had a problem making this. This vanilla and almond extract are listed as ingredients in the bread. HOWEVER, on the instructions for making the dough they are never added. It was quite frustrating. After i finished mixing the dough and had it in the bread pan, I had to pull it out again and add them.

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