Gluten-Free Cardamom & Vanilla Bean Pound Cake

4.96 from 23 votes

Gluten-Free Cardamom & Vanilla Bean Pound Cake

This cardamom and vanilla pound cake is moist, tender and subtly spiced. Serve with sliced stone fruit or strawberries. It tastes even better the next day!

Prep Time15

Cook Time1

Course: Dessert

Cuisine: American

Keyword: gluten-free baking, gluten-free cake recipe, gluten-free dessert recipes, gluten-free pound cake

Servings: servings

Calories: 345kcal

Author: Alison Needham

Equipment

Ingredients

¾ cup butter, softened 1.5 sticks
1 cup sugar
3 eggs, room temperature
1 ½ teaspoons vanilla bean paste or Sonoma Syrup Co. Vanilla Bean Extract ‘Crush’ or the seeds scraped from one vanilla bean
¼ teaspoon almond extract
2 cups or 260 grams gluten-free all-purpose flour blend
1 ¼ teaspoons baking powder
1 teaspoon ground cardamom
1 teaspoon xanthan gum (omit if your flour blend already contains it)
¾ teaspoon sea salt
½ cup creme fraiche
¼ cup whole milk
¼ cup slivered almonds or chopped hazelnuts (OK to omit)

For the whipped cream:

1 cup heavy cream
¼ cup sugar
¼ cup creme fraiche
1 teaspoon vanilla bean paste or Vanilla Bean Extract ‘Crush’

Instructions

Preheat the oven to 350 degrees F, 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.
Whisk the flour, baking powder, cardamom, xanthan (if using), and salt together in a medium bowl. Add to the butter mixture (while beating on low), alternately with the crème 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.

Notes

Store in a sealed container at room temperature for up to 3 days, or freeze tightly wrapped for up to 1 month.

Nutrition