Gluten Free Pound Cake

This gluten free pound cake is buttery, tender, and has the perfect bounce in every slice. It’s not a “good for gluten free” kind of cake—it’s a just plain amazing cake, full stop.

More gluten free cakes you need to try – Lemon Olive Oil Cake and Strawberry Almond Cake

Let’s be honest—many gluten free pound cakes taste grainy, dry, or just kind of sad. This one? Not even close. It’s light but substantial, made with a blend of oat flour and gluten free 1:1 flour for the perfect crumb, and so good that even my deeply skeptical, baking queen of a mom was convinced it couldn’t possibly be gluten free.

This Pound Cake Could Fool a Pastry Chef (Just Ask My Mom)

• Perfectly buttery with a delicate crumb and golden crust
• No weird aftertaste or gritty texture—thanks to oat flour
• Cold oven method = easy and foolproof rise
• Made with basic ingredients and one bowl
• Honestly? No one will know it’s gluten free

Let's Get Baking!

🥣 Ingredients and Helpful Substitution Tips

Detailed measurements can be found below in the recipe card.

We’re keeping things super simple here—just staple baking ingredients you likely already have. In this section, you’ll learn why each ingredient matters and where you can make easy swaps. Skim, grab what you need, and get on with the good part: baking. 😊

• Oat Flour – Adds tenderness and moisture without the grit. It balances out the structure of the 1:1 flour and gives this loaf that signature bounce.
  • Abra’s Swap Note: No oat flour on hand? You can DIY it by blitzing rolled oats in a high-speed blender until fine. Almond flour can work, but it creates a denser, more fragile loaf.
• Gluten Free 1:1 All Purpose Flour – A must for structure and texture. I use it in combination with oat flour to avoid that all-too-common grainy GF texture. My preference is King Arthur brand 1:1 flour
• Baking Powder – Just enough to gently lift. Check the label to make sure it’s gluten free.
• Sea Salt – Don’t skip it. Just a pinch brings out the buttery flavor and keeps things from tasting flat.
• Unsalted Butter – This is a butter-forward cake (a full pound!), so use the best you can. European-style or cultured butter works beautifully.
  • Pro Baker Tip: Let your butter fully soften before creaming. If it's too cold, the sugar won't incorporate properly and your texture will suffer.
• Sugar – Loyal readers know I often lean on honey, maple syrup, or coconut sugar in my baking. But after multiple rounds of testing, I can tell you—this recipe only works with granulated sugar. The color and texture were off every time I used a less refined sweetener. I landed on organic cane sugar as a small upgrade, and I also reduced the amount typically used in pound cake. The result is just sweet enough, and the butter really shines.
• Buttermilk – Moisture, richness, and a tender crumb. If you want to keep this dairy free you can use almond milk + apple cider vinegar (I have tested the recipe this way and it works perfectly)
• Eggs – Adds structure, emulsification, and richness. Room temperature eggs mix more evenly.
• Vanilla Extract – Essential for that classic bakery flavor.

Tools

• Stand mixer or hand mixer (for creaming the butter)
• Large mixing bowl
• Loaf pan (9×5 recommended)
• Parchment paper
• Rubber spatula
• Cooling rack
• Optional but helpful:
  • Small offset spatula to smooth the top before baking
  • Cake tester or toothpick for doneness

Step by Step: 8 Expert Tips to Take you From Batter to Beautiful Loaf

TIP #1 – Dry Ingredients. Don’t skip the oat flour.
It’s not just a trendy health swap—it plays a key role in softening the texture and balancing the sometimes gritty finish of gluten free all purpose or also called 1:1 flour. Think of it as the quiet hero of this cake. I like to whisk the dry ingredients together in a separate bowl first to make sure everything’s evenly distributed before adding them to the batter. NOTE: If you want to make this an easier one bowl recipe you can just add the dry ingredients directly into the mixing bowl without combining first.

TIP #2 – Cream that butter really well.
You’re looking for light, pale, and fluffy — this can take about 3 minutes with a stand mixer. Proper creaming traps air, which helps the pound cake rise (especially since we’re starting with a cold oven). This is not a step to rush.

TIP #3 -Add the eggs one at a time, and mix until just incorporated.
Overmixing at this stage can make the cake dense. If your mixture starts to look a little curdled, don’t worry—it will come back together when you add the dry ingredients.

TIP #4 – Buttermilk = game-changer.
Buttermilk adds moisture, slight tang, and supports structure. It helps emulsify the batter and balances the richness of the butter. You can easily use almond milk or your favorite plant based milk + apple cider vinegar in place of buttermilk.

TIP #5 – Don’t overmix once the dry ingredients go in.
You want to mix until just combined. A few streaks are okay—smooth batter isn’t your goal here. Overmixing can activate the gums in GF flour too much and toughen the crumb.

TIP #6 – Line your loaf pan with parchment and grease it.
Double insurance = easy release. I like to make a small parchment sling to lift the cake out cleanly after cooling.

TIP #7 – Make a shallow slit down the center of the batter before baking.
This simple trick encourages the cake to rise evenly and crack right along the center, rather than in unpredictable spots. It acts like a guide for the expansion of the loaf as it bakes, giving you that beautiful bakery-style split top. It’s not just for looks—it helps control how the steam escapes.

TIP #8 – Use the “cold oven” method. Trust.
This old-school technique starts with a non-preheated oven, which encourages a slow, even rise. The result is a tender interior and gently golden crust, without overbaking the edges.

Storage Tips:

• STORAGE:
  Once fully cooled, wrap the pound cake tightly in plastic wrap or store in an airtight container. It will stay fresh at room temperature for up to 3 days. You can also refrigerate it to extend freshness to 5–6 days, but bring it to room temp before serving for the best texture.
• FREEZING:
  This pound cake freezes beautifully! Slice it first (if you want to grab one piece at a time), then wrap each slice in parchment and store in a freezer-safe bag or container. It will keep for up to 3 months. To defrost, leave slices at room temperature or warm gently in the toaster oven.
• REHEATING:
  Not required, but a quick toast or 10 seconds in the microwave brings it back to life, especially if you’re adding jam, butter, or curd on top.

If you’ve tried this recipe, don’t forget to rate and comment!

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