Hey GF people! Do you see that scrumptious, sprinkly cake up above? It’s just for YOU!
So I have received quite a few requests for some gluten-free recipes on the blog. I vaguely knew what ‘gluten-free’ meant .. no gluten, obvi, but I didn’t realize HOW prevalent gluten was in food I was buying before!
It seems like the past couple days I’ve been feverishly checking the ingredients labels on every box, bag or package in sight, just curious to see if gluten is one of the main ingredients. And in a good 90% of the things I’ve been grabbing, it is. I don’t really want to know what that says about the stuff my family and I has on hand, but let’s just say we’re carboholics and call it a day, mmkay?
Anyway, I feel like a jerk for dangling all these sugar-laden recipes in your faces when you guys can’t even eat it. You’re like that poor kid whose parents won’t let them have cake at a birthday party. I feel bad for that kid. I want to sneak that kid cake from under the table. I want to be that kid’s martyr, so to speak. Except I definitely don’t want to die for cake, ESPECIALLY if it’s carrot. Helllllll nah. #worstcakerelateddeathever
Sooooo I challenged myself to make a gluten-free recipe that was A) easy, and B) tasty, because obviously that’s my motto on this here blog. However, I was bamboozled by the variety of flours available for GF-baking as opposed to just.. flour. (If you haven’t already assumed, yes, I do live under a rock).
Garbanzo bean flour, brown rice flour, oat flour.. there were so many. And then weird stuff, like sorghum flour. I don’t even know what a sorghum is. It kind of sounds like an evil creature in a Harry Potter book, like it’d be a four-headed python or something. And tapioca flour? I thought tapioca was just a disgustingly evil little bead created by the devil and shoved in pudding to make me gag. I didn’t know it was an actual thing (I live under a REALLY big rock).
Finding a decadent, ‘Hayleyish’ recipe wasn’t really easy, until I happened upon a package of Bob’s Red Mill sorghum flour. On the back, there was a recipe for pound cake that I couldn’t pass up. A buttery, dense loaf of cake that everyone could enjoy? Sign me up, giiiiirl. But of course, to Hayleyfy it, I added some Nutella and rainbow sprinkles for good measure. I want to spoil your little bellies and let your eyeballs feast on something sparkly and fun!
And lemme tell you .. all-purpose flour better watch his back.
- 1 cup [2 sticks] butter, softened
- 1 cup granulated sugar
- 4 eggs
- 1 Tbsp vanilla bean paste (or 2 tsp vanilla extract)
- 1 cup Bob’s Red Mill Sweet White Rice Flour
- ½ cup Bob’s Red Mill Sorghum Flour
- ¼ cup cornstarch
- 2 tsp baking powder
- ½ cup Nutella, divided
- Rainbow sprinkles
- Preheat oven to 350 degrees F. Liberally grease a 9-inch loaf pan with a little cold butter or gluten-free nonstick spray; set aside.
- In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla bean paste/vanilla extract to combine.
- In a medium bowl, sift together the White Rice Flour, Sorghum Flour, cornstarch and baking powder. Gradually add the flour mixture to the wet mix, beating well after each addition until a soft batter has formed. Spoon about ½ cup of the batter into a separate smaller bowl; stir in about ⅓ cup of Nutella to blend.
- Spread the vanilla pound cake batter into the prepared pan in an even layer. Top with globs of the Nutella batter. Use a butter knife to gently swirl the Nutella batter into the vanilla pound cake batter, giving it a marbled effect. Place the pan in the oven and bake for 40-50 minutes or until a toothpick inserted near the center comes out mostly clean. Cool slightly before inverting the cake carefully onto a wire rack to cool completely.
- Once cooled, use the remaining ¼ cup of Nutella to drizzle onto the pound cake — I popped the remaining Nutella in the microwave for about 15 seconds to soften. Immediately sprinkle with rainbow sprinkles and serve! Store airtight, at room temperature, for several days.
As someone who bakes (and eats) with regular flour constantly, I did notice a difference in texture with this pound cake as opposed to a cake made with regular all-purpose flour. However, it wasn’t a major difference and it definitely didn’t take away from the tastiness of this amazing pound cake! Each bite is SO rich, popping with aromatic vanilla beans and that creamy, buttery crumb. And the Nutella swirl is just perfect — the chocolate doesn’t overwhelm that decadent vanilla layer, but marries with it perfectly, adding a nice nutty sweetness to the top of the cake. This pound cake is so indulgent!
Have a happy Monday!
Please be sure to check the ingredients labels for all of the products used in this recipe to ensure it isn’t made with gluten or processed in a facility with gluten. Not all products are created gluten-freely!