Gluten-Free Pound Cake with Sprinkles

Master this stunning gluten-free pound cake with sprinkles—perfect for beginners! Dairy-free, simple ingredients, and foolproof instructions for busy families.

You know that moment when you’re scrolling through social media and spot a perfectly golden, sprinkle-studded pound cake that makes your heart skip? Yeah, I felt that too. Then came the guilt: “I can’t eat that anymore because of gluten.”

But here’s the thing—gluten-free pound cake with sprinkles shouldn’t feel like a compromise; it should feel like a celebration.

The best part? You’ve probably got most of these ingredients hanging around already. And if you’re new to gluten-free baking, this recipe is your gentle introduction—no weird science, no ten-step process, just real baking that actually works.

Why This Gluten-Free Pound Cake Works

I learned the hard way that traditional pound cakes are basically butter delivery systems wrapped in gluten. So I reformulated the entire thing to work with gluten-free baking flour while keeping that signature dense-but-tender crumb we all crave.

The secret? A blend of tapioca and arrowroot flours that mimics regular wheat flour’s structure, plus the magic of dairy-free yogurt (seriously, don’t skip it). Every component in this gluten-free dairy-free bundt cake approach serves a purpose, whether it’s binding, leavening, or creating that gorgeous golden exterior.

And those sprinkles? Not just for looks—they’re a reminder that eating gluten-free doesn’t mean eating boring. This is celebration cake.

Gluten-Free Pound Cake with Sprinkles Ingredients

• 1¾ cup gluten-free baking flour (includes xanthan gum)
• 6 tbsp tapioca flour or arrowroot flour
• ¾ cup granulated sweetener (I used Truvia for a sugar-free gluten-free pound cake)
• ½ cup vegan butter, room temperature
• 2 eggs, room temperature
• ½ cup dairy-free yogurt
• ½ cup almond milk
• 2 tsp vanilla extract
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp sea salt
• ¼ cup gluten-free sprinkles

For the glaze (optional):

• 1 cup powdered sugar
• 2–3 tbsp almond milk
• ½ tsp vanilla extract

Gluten-Free Pound Cake with Sprinkles Instructions

Step 1: Set yourself up for success Preheat your oven to 350°F. Grab a 9×5 loaf pan and give it a generous coating of non-stick spray, then line it with parchment paper. This gluten-free pound cake with sprinkles needs support—literally—so don’t skip this step.

Step 2: Combine your dry ingredients In a large mixing bowl, whisk together the gluten-free baking flour, tapioca flour, sweetener, baking powder, baking soda, and salt until everything’s evenly distributed. This helps your leavening agents spread throughout the batter so you get an even rise.

Step 3: Cream that butter In another bowl, use a handheld mixer to beat the room-temperature vegan butter until it’s light, fluffy, and pale (about 2–3 minutes). This aeration is non-negotiable for a tender crumb in your dairy-free funfetti cake.

Step 4: Build the wet mixture Add the eggs one at a time, beating well after each. Then mix in the dairy-free yogurt, almond milk, and vanilla extract until the mixture is smooth and combined. The texture should be silky and slightly thick.

Step 5: Combine wet and dry Fold the wet ingredients into the dry until you just barely see no flour streaks. Resist the urge to overmix—that’s how you end up with a dense, tough cake. The batter will be thick, almost like a thick cookie dough. That’s perfect.

Step 6: Add the sprinkles Gently fold in your gluten-free sprinkles. They’ll add color, a touch of sweetness, and that nostalgic birthday cake vibe to your gluten-free vegan vanilla cake.

Step 7: Shape and bake Transfer the batter into your prepared loaf pan. Wet a rubber spatula and run it along the edges toward the center to create a slight dome—this helps the cake bake evenly and prevents a sunken top. Bake for 25 minutes uncovered.

Step 8: Finish strong Cover the top with aluminum foil and bake for another 15–20 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it. Don’t overbake or you’ll lose that tender texture.

Step 9: Cool with patience Let the loaf cool in the pan for 30 minutes (I know, it’s hard to wait). This prevents it from falling apart when you remove it. Then carefully lift it out onto a wire rack to cool completely.

Step 10: Glaze if you’re feeling fancy Whisk together powdered sugar, almond milk, and vanilla to make a simple glaze. Drizzle it over your cooled cake. Slice, serve, and enjoy the compliments.

Substitutions for Your Kitchen

Can’t find vegan butter? Regular butter works beautifully—use the same amount. This remains a gluten-free dairy-free bundt cake if you’re avoiding dairy, but butter absolutely works if you’re not.

Out of tapioca flour? Arrowroot starch is nearly identical and trades one-to-one. Both help create that tender crumb structure in gluten-free baking flour blends.

Dairy-free yogurt not your thing? Use regular Greek yogurt for extra tang and richness. Or swap in sour cream for a more traditional dairy-free funfetti cake vibe.

Different sweetener? Coconut sugar, cane sugar, or honey all work. Liquid sweeteners like honey or maple syrup need slight adjustments—reduce the almond milk by a few tablespoons so your batter isn’t too wet.

Allergic to eggs? Try a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) or an applesauce replacement. The texture shifts slightly, but your gluten-free pound cake with sprinkles will still bake beautifully.

Sprinkle-free zone? Fold in chocolate chips, blueberries, or lemon zest instead. The possibilities in a gluten-free vegan vanilla cake are endless.

Troubleshooting Your Bake

My cake came out dense and heavy. This usually means either overmixing the batter (which develops gluten-like structure in the starches) or not creaming the butter enough at the start. Room temperature ingredients and gentle folding are your friends here—even for gluten-free dairy-free bundt cake versions.

The top cracked or sank in the middle. Oven temperature matters more than you’d think. Grab an oven thermometer and verify your temperature is actually 350°F. Cracks sometimes just happen with gluten-free baking flour, but they’re nothing to worry about.

It’s too dry. The most common culprit is overbaking. Check for doneness starting at 38 minutes instead of the full 40–45. Gluten-free baked goods dry out faster than traditional cakes, so keep a close eye.

My cake didn’t rise enough. Make sure your baking powder and baking soda aren’t expired (seriously, check that date). Also, room-temperature eggs and butter mix more easily, which helps trap air bubbles needed for lift in your dairy-free funfetti cake.

Storage & Make-Ahead Magic

Room temperature: Keep your gluten-free pound cake with sprinkles covered at room temperature for up to 3 days. It actually gets a bit more moist and flavorful the next day (chef’s kiss).

Refrigerated: Wrap individual slices in plastic wrap and refrigerate for up to 5 days. It stays fresher longer than you’d expect.

Frozen: Wrap the whole loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature for 2–3 hours before serving. This gluten-free vegan vanilla cake freezes like a dream.

Make-ahead tip: You can prep the dry ingredients the night before in a sealed container. Mix the wet ingredients fresh the morning of baking—this takes the stress out of weekday baking.

Serving Suggestions & Pairings

This gluten-free pound cake with sprinkles is honestly perfect on its own with a cup of coffee or tea, but here are some ideas to make it shine:

Go classic: Serve with fresh berries and a dollop of whipped coconut cream. The tartness of raspberries or strawberries balances the sweetness beautifully.

Breakfast-ify it: Slice, toast lightly, and top with almond butter and jam for a surprisingly wholesome dairy-free funfetti cake breakfast.

Dessert upgrade: Crumble and layer with frosting and berries for a make-your-own shortcake situation. This works especially well with the gluten-free dairy-free bundt cake version.

Coffee companion: This cake’s subtle vanilla pairs perfectly with a rich espresso or cappuccino—no competing flavors, just harmony.

Kids’ approved: It’s naturally fun-looking thanks to the sprinkles, making it an easy sell for picky eaters.

Variations & Dietary Adjustments

Vegan everything: The recipe already skips dairy, but swap the eggs for a flax egg (as mentioned in troubleshooting). The result is a tender gluten-free vegan vanilla cake that nobody would guess is egg-free.

Lower-carb twist: Use erythritol or monk fruit as your sweetener. The structure of your gluten-free pound cake with sprinkles stays intact while cutting carbs significantly.

Lemon lover alert: Zest 2 lemons into your dry ingredients and replace 2 tbsp of almond milk with fresh lemon juice. It transforms into a bright, springy cake.

Chocolate-studded: Fold in ½ cup of dairy-free chocolate chips after the sprinkles. Your dairy-free funfetti cake becomes a chocolate-vanilla dream.

Kid-friendly colors: Use different colored gluten-free sprinkles or add food coloring to the batter for a rainbow effect. Kids love being part of the decorating process, and it makes baking feel like play.

Nut-free version: Replace almond milk with oat milk or coconut milk. The flavor shifts slightly, but the structure of your gluten-free baking flour blend still works perfectly.

Why Gluten-Free Baking Flour Actually Matters Here

According to the Celiac Disease Foundation, about 1 in 100 people worldwide have celiac disease, and many others choose gluten-free eating for various reasons. That’s why this gluten-free pound cake with sprinkles recipe starts with quality gluten-free baking flour that includes xanthan gum—it’s your backbone for structure and texture.

Not all gluten-free baking flour blends are created equal, though. Look for brands that include a mix of starches (tapioca, potato, corn) plus a protein source like sorghum or brown rice flour. The xanthan gum acts like gluten would, binding everything together so you get a moist, tender crumb instead of a gritty mess.

Gluten-Free Pound Cake with Sprinkles FAQs

More Gluten-Free Goodness

Looking for other easy gluten-free recipes for busy families? Check out our easy gluten-free chicken taquitos recipe—perfect for weeknight dinners—or try our easy protein gluten-free bread recipe for a hearty side that tastes like “real” bread without the gluten guilt