This pound cake recipe is another gfe recipe that uses olive oil as the shortening. It’s from the Filippo Berio site, which was also the source of the Mediterranean Chocolate Cake recipe that I converted to gluten free. I made this cake dairy free by using coconut milk, although you can use dairy milk if you like. However, I’m pretty sold on the moisture and dense texture provided by the coconut milk in this recipe. If you consistently eat dairy, this just might be one time you want to try eating dairy free.
I made this pound cake for my dad’s birthday. Good thing the recipe made two loaves. Son was home for the weekend and ended up eating almost one entire loaf by himself, and then more later. He told me I should sell this cake in individual slices for $4 or $5 … “Mom, I’m serious. You could make a fortune.” (And, he’s mentioned his love of this cake and his entrepreneurial ideas for me several times since.) Before he headed home, he asked me to slice the remaining part of the loaf into individual pieces as a “to-go package” for easy eating while on the road. Then, he offered to deliver the remaining pound cake loaf to Dad when he stopped by to say hello on his way out of town. Do I need to tell you what happened? He ate all of his to-go package before he arrived and then ate some more of Dad’s pound cake when it was offered. In case you need any more endorsement than that, please know that this cake is very easy to make and delightfully moist. All the previous gluten-free pound cakes I’ve made were dry the following day (if not later that same day), but that’s not the case with this one.
- 2 ¼ cups gluten-free flour (I use my Two-Ingredient Gluten-Free All Purpose Flour Mix)
- 1 ½ tsp xanthan gum
- 1 ¼ tsp sea salt
- 1 tsp baking powder
- ¾ cup light olive oil
- 1 ½ cups sugar
- 2 tbsp orange juice
- 2 tsp vanilla extract (I used my homemade vanilla extract)
- 3 large eggs
- ⅔ cup full-fat coconut milk (dairy milk or another non-dairy milk can also be used)
- Preheat oven to 350 degrees Fahrenheit. (Update: Reader Wendy lives at a higher altitude---6600 ft---and she adjusted oven temperature to 375 degrees, per her comment below.) Grease two loaf pans or grease and flour (use gluten-free flour) a Bundt pan.
- Combine flour, xanthan gum, sea salt, and baking powder in an extra large measuring cup or separate bowl. Set aside.
- Pour olive oil into large bowl, and slowly mix in sugar, orange juice, and vanilla extract.
- Add eggs one at a time, stirring after each addition.
- Add milk. Mix 2 minutes. Gradually add dry ingredients into wet ingredients, mixing well.
- Pour batter into loaf pans or Bundt pan.
- Bake for 50 – 55 minutes.
Coconut oil works fine in this recipe, but produces a cake that's lighter in flavor. I prefer the richer taste that the light olive oil provides. Pans can be greased with whichever oil you use. Two loaf pans are what the original recipe calls for and what I used. Don't worry too much over the size of the pans, although you may have to adjust cooking times. The original recipe called for 6¾" x 3½" x 2" loaf pans. I (and one gfe reader) used 8½" x 4½" x 2⅝" pans. I don't taste either the coconut milk or orange juice in this recipe; perhaps they balance each other, but all I taste is "good." Last, I love the crunchy edges of this pound cake recipe. The end pieces are my absolute favorite.
If you are a not a fan of pound cake as a dessert by itself, feel free to top a slice with some fresh fruit (e.g., strawberries for a strawberry shortcake-type dish). Or drizzle with your favorite chocolate or fruit syrup. Finally, you could take H.Peter’s (a.k.a. The Celiac Husband) Valentine’s Day advice and make an elegant pot of chocolate fondue. It’s easy to cut pound cake into squares, skewer with a toothpick, and dip into thick chocolate fondue. Easy, gluten-free chocolate fondue recipes abound. Here’s an allergy-friendly one from Cook IT Allergy Free. (I am definitely craving fondue after looking at Kim’s photo!) I even found another allergy-friendly chocolate fondue recipe at Go Dairy Free. I suspect it might be easy to make a fondue using the coconut milk left over from this pound cake recipe with some dairy-free chocolate.
As H.Peter suggested, fondue would be a fun thing to do for Valentine’s Day. I attended a party at Christmas where there was chocolate fondue. But, the fondue had already been cross-contaminated from folks dipping in hunks of gluten-containing pound cake, so it didn’t matter that there was fruit available for dipping. I was a bit disappointed, so I think having a chocolate fondue party for two would be something special for us to do on Valentine’s Day. Hey, maybe we’ll even kick our celebrating in early if we lose power with this current storm. Making fondue on the wood stove by candlelight might just be the ticket to making the darkness a little more enjoyable. However, I’m really hoping the power will stay on … it’s not that I’m unromantic … really it’s not. How will I be able to bring you the rest of a Suite of Sweets for Sweethearts, if I lose power?