This gluten-free pound cake is made with whole-grain sorghum and brown rice flour, but the stewed fruit and creamy mascarpone make this wholesome cake an indulgent dessert. 

“Have your frosé and eat your cake too,” is a new motto I’m workshopping. 

I was judgmental about frosé at the outset, but I gave it a go, and to my surprise, it was worth the hype. Crisp, refreshing, and dangerously easy to drink. If you’ve never made it before, you can try this frosé recipe from my archives.

If you have made frosé before, you know that you’re left with a pot of stewed fruit at the end of the process. I’m a big believer in the “waste not, want not” ethos, so I couldn’t just pitch that fruit. Logically, my solution was to bake a cake to be the bearer of said fruit. Smart, right? And sustainable!

About the Grains in this Gluten-Free Pound Cake

This cake is whole-grain and gluten-free, but don’t let that scare you. Whole grains do add a little more texture, but It’s not cardboard. The leading whole-grain flour is sorghum, which you can typically find locally at the East End Food Coop or online through Bob’s Red Mill.

Often used in its sweetener form in southern cooking, whole-grain sorghum adds an earthy, nutty, mild, and sweet flavor to baking. You can also use it in its whole-grain form. If you’re curious, try this Peach Sorghum Salad with Crispy Prosciutto.

Share this Gluten-Free Pound Cake with Friends

Pick your prettiest basket, pack up this cake, and hit the lawn for a Croquet & Rosé All Day picnic with the fun friends in your life.

If this grainy tidbit interests you, check out my cookbook, The Gluten-Free Grains Cookbook for an even nerdier, deeper dive into whole grains. 

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Sorghum Pound Cake w/ Stewed Fruit & Mascarpone

Course: Dessert

Keyword: cake, gluten-free, whole grain

Ingredients

• 1 cup (137 g) brown rice flour
• 3/4 cup (104 g) sorghum flour
• 1/4 cup (28.25 g) tapioca flour
• 2 tsp (8 g) baking powder
• 1 tsp xanthan gum
• 1/2 tsp Kosher Salt
• 1 cup unsalted butter, softened
• 1 cup (214 g) organic granulated cane sugar
• 4 eggs
• 2 tsps vanilla extract

To Serve:

• fresh berries or stewed fruit from frosé
• mascarpone

Directions

• Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan.
• Whisk together flours, tapioca starch, baking powder, xanthan gum and salt.
• In a separate bowl, cream butter and sugar until light and fluffy, about 5 minutes.
• Add eggs one at a time, mixing well after each one. Add vanilla extract and mix until incorporated.
• Add the dry ingredients to the wet and mix until well blended.
• Spread batter into the prepared pan and bake for 60 minutes, or until a toothpick comes out clean.
• Cool cake in pan for 10 minutes, then remove cake and cool completely on a wire rack.
• Serve with stewed fruit and a dollop of mascarpone.

Notes

Recipe adapted ever so slightly from Bob’s Red Mill