Using my most popular gluten free pound cake recipes, I created a cinnamon swirl version. You have two different pound cake recipes from which to choose. If you don’t have an ingredient on hand to make one, make the other. They’re both very delicious and I’ve pointed out my favorite.
This recipe may be made corn-free or tapioca-free.
Links to the Pound Cake Recipes You May Use:
Gluten Free Cream Cheese Pound Cake Recipe (extremely popular and my favorite)
Gluten Free Heavenly Pound Cake Recipe (lighter than traditional and my second favorite) – easiest to convert to dairy-free
Gluten Free Pound Cake Recipe with Cinnamon Swirl
Craving coffee cake, donuts, or other cinnamon desserts? This gluten free pound cake recipe with cinnamon swirl is perfect! Everyone enjoys this pound cake.
- 1/4 cup light/golden brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon butter melted (or dairy-free margarine: Smart Balance)
- 2 teaspoons milk or as needed
- 1 recipe gluten free pound cake of choice (see above links)
- Nuts (optional)
In a small to medium-sized bowl, combine the brown sugar and cinnamon, smashing down any lumps with the back of a spoon. Add the melted butter and 1 teaspoon milk and stir. If all of the dry ingredients are not wet, add an additional teaspoon of milk and stir; set aside.
Make the pound cake batter from one of the above-linked recipes.
Transfer 1/4 cup of cake batter to the cinnamon mixture and stir until thoroughly combined; set aside.
Pour the rest of the batter into the prepared pan and smooth to even out the top.
Spoon several dollops of the cinnamon batter on top of the plain cake batter that is in the pan, placing most of it close to the center. (Avoid the side of the pan to prevent burning.) Using a butter knife, turn the mixture down into the batter, reaching about halfway down and coming back up.
Bake as instructed in the pound cake recipe you have chosen.
To make egg-free, substitute each egg yolk with additional butter or margarine and a pinch of turmeric for color. Then, substitute egg white with 2 tablespoons of the liquid from a can of white kidney/cannellini beans. To make dairy-free use dairy-free substitutes such as dairy-free cream cheese, milk, etc.