Our Paleo Family

Grandmother’s Pound Cake Made Gluten Free

The first dinner I ever enjoyed with my husband’s family ended with The Pound Cake. When I was offered a piece, I declined since pound cake was usually dry and tasteless. I am not one to pass up on cake lightly, but pound cake was something I could easily skip.

The family collectively encouraged me to give it a try because “this pound cake is different.” So I did – not wanting to disappoint my potential new family. And boy am I glad I did! They were right. This pound cake was nothing like pound cakes I had ever tried. It was moist and flavorful and I think I could have eaten the whole thing.

I must have passed some sort of test because they even gave me the recipe.

Fast forward a year or so, I became an official part of the family and that cake quickly became my go-to dessert. I made every birthday cake for my kids out of the recipe and it was always a hit. Then came the Paleo diet and this cake slipped out of our lives.

 (See that crusty looking part on the bottom? That is THE BEST part. Don’t let anyone snitch that part off your plate. Believe me, they will try.)

A whopping 17 years after first meeting this amazing cake, my son requested it for his confirmation luncheon. Years ago, I tried to make the recipe paleo with dismal results, but I had never tried gluten free. Simply converting a recipe to gluten free is a piece of cake (ha ha) compared to making it paleo. Thankfully, the transition was easy and the resulting cake is still amazing.

Grandmother’s Pound Cake is now back in rotation around the Heinze household. It is still full of sugar and butter so is definitely meant for special occasions, but it is most certainly a worthy splurge item for when you want or need it.

And the cake is easy to put together as well. My tips for turning out the best cake:

  1. make my gluten free flour mix (I find all the different flours on Thrive Market)
  2. be sure to grease and flour your baking pan very well

That’s it. Just follow the instructions below and get ready to make some people smile!


Grandmother's Pound Cake Made Gluten Free
Print Recipe
All the goodness of a classic pound cake - but so much better! I promise.
Servings Prep Time
16-20 servings 20 minutes
Cook Time
90 minutes
Servings Prep Time
16-20 servings 20 minutes
Cook Time
90 minutes
Grandmother's Pound Cake Made Gluten Free
Print Recipe
All the goodness of a classic pound cake - but so much better! I promise.
Servings Prep Time
16-20 servings 20 minutes
Cook Time
90 minutes
Servings Prep Time
16-20 servings 20 minutes
Cook Time
90 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 300 degrees. Yes, 300. It's a low and slow bake.
  2. Prepare a bundt pan by greasing it with about a Tablespoon of palm shortening and then sprinkling in enough of your gluten free flour to coat - about 1 1/2 Tablespoons. Set aside.
  3. This recipe is easiest to make using a stand mixer, but you can use a hand mixer as well. There will be a lot of batter so be sure to use a large mixing bowl. Begin by mixing the butter and palm shortening until light and fluffy.
  4. Add sugar and mix again until all the sugar is well incorporated.
  5. Now add the eggs, one at a time, beating well after each one.
  6. Measure the flour and milk and begin adding to the mixing bowl alternating - begin and end with flour.
  7. Once all the milk and flour have been added, mix again on medium speed for 2 minutes.
  8. Now fold in the vanilla, baking powder and guar gum. Just fold these in with a rubber spatula until all incorporated.
  9. Pour batter into prepared pan. Spread it out to an even thickness all around the pan.
  10. Bake for 1 1/2 hours or until a toothpick inserted in the center comes out clean.
  11. As the cake cools, it will begin to pull away from the sides of the pan. This takes 15-20 minutes. Once that happens, use a thin knife or metal spatula to gently run down the sides of the pan all around and in the center to fully loosen the cake. Then lay a cooling rack over the top of the pan and invert the whole thing. The cake should slip right out.
  12. Allow to cool completely before slicing. This is the hardest part! My family all agrees that this cake gets better after a couple days. This makes it great for events or dinner parties because you can (and should) make the cake a day or two ahead. Just wrap it well in plastic wrap once it's completely cooled.
Recipe Notes

Find my gluten free flour recipe here. 

I find all the components of my gluten free flour from Thrive Market. They are also available from Amazon, but the prices are significantly higher. These are the specific items that go into my flour mix:

arrowroot

potato starch

sorghum flour

white rice flour

gelatin

I've said it before and I'll say it again: If you are going to maintain this Paleo lifestyle, it helps so much to have a well-stocked pantry. This is where Thrive Market comes in. I'm a regular customer, but if you have doubts, just give them a try. They always offer a free month trial. Stock up during that free month. Then when you run out of those items and have to buy them at your regular store at regular price, you will go running back to Thrive Market!

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