Red, White, and Blue Gluten Free Pound Cake

As I continue this Gluten Free journey, I’m actually not finding difficulty making and eating things that I normally would. Sure, they may not taste exactly the same, but they still taste good.

In order to make this cake gluten free, all I did was swap regular flour for Bob’s Red Mill Gluten Free Baking Flour. You use the gluten free flour just as you would use any other all-purpose flour. It makes baking easy and you don’t have to figure out all of these conversions.

I have yet to try the flour with any other baked goods, besides cupcakes, but both turned out amazing!

This pound cake would be good for breakfast, snack, dessert, or any time. I think it’s be delicious topped with greek yogurt and peanut butter. It’s also really delicious by itself!

The recipe was inspired by Spicy Southern Kitchen’s pound cake recipe.

Red, White, and Blue Gluten Free Pound Cake

Gluten free vanilla pound cake with a strawberry glaze! Recipe inspired by Spicy Southern Kitchen
Prep Time30 minutes
Cook Time1 hour
Course: Dessert
Cuisine: American
Keyword: Blueberries, gluten free, pound cake, Strawberry
Servings: 8 Slices
Calories: 380kcal


  • Loaf Pan and Mixer


  • 1.5 Cups Superfine Sugar
  • 3/4 Cup Unsalted Butter Room temperature
  • 3 Oz Cream Cheese Room temperature
  • 2 Eggs Room temperature
  • 1 Egg yolk Room temperature
  • 1/4 Cup Half and Half
  • 1 tsp Vanilla Extract
  • 1.5 Cups Gluten Free Flour
  • 1/2 tsp salt

Strawberry Glaze

  • 3 Small Strawberries muddled
  • 1/2 cup powdered sugar


  • Preheat oven to 350 and grease a loaf pan.
  • Using a mixer, beat the sugar, butter, and cream cheese. About 5 minutes until soft and fluffly.
  • Turn speed down to low. Beat in the eggs one at a time. Add the egg yolk, vanilla, and half and half and continue to beat at low speed until combined.
  • Mix the flour and salt in a separate bowl and incorporate into the wet mixture in thirds. You can do this will keeping the mixer running on low.
  • Pour batter into greased loaf pan and bake 45 minutes to 1 hour. It will be done when a toothpick comes out clean.

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hi there, i’m michelle

welcome to my little home on the internet! I'm a Registered Dietitian and am here to share with you evidenced based and realistic ways to better your health for the long haul. Here you'll learn ways to eat that are both practical and sustainable. Enjoy!

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