Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Chef Penny says
April 14, 2011 at 6:50 pm
Thanks for this recipe! You must have been reading my mind lately as I've been pondering about how to make a gluten free pound cake for our chocolate fountain. You rock!
Couldn't Be Parve says
April 15, 2011 at 1:57 am
This sounds and looks amazing! I am going to make it as soon as passover is over! You are a gluten free genius!
betty r says
April 15, 2011 at 8:08 am
This cake looks mouth watering fabulous..I love pound cakes. Then again when it comes to food, 'I LOVE' happens frequently:)
April 15, 2011 at 11:47 am
This cake looks fantastic. I love olive oil cakes!
Kim-Cook it Allergy Free says
April 15, 2011 at 4:00 pm
Oh my goodness. Your smooshing and converting has me sold, not to mention the claim of best gluten-free pound cake! Your photos are just beautiful! And I am totally going to be trying this recipe soon! Love it!
Comfy Cook says
April 18, 2011 at 1:44 pm
My youngest daughter has an aversion to using olive oil in baking so I never got to make an olive oil cake and I want to. This recipe looks good and I want to get to it soon. Thanks for sharing.
April 20, 2011 at 10:28 pm
Yum. This cake looks so moist and delicious. I absolutely love baking with olive oil and have a favorite gluten free chocolate cake recipe that calls for it. Some people are surprised when they here the secret ingredient!
Jeanine - The Baking Beauties says
April 23, 2011 at 10:04 am
@betty r, Ha, Betty! I know exactly what you mean. 🙂 Thanks!
April 23, 2011 at 10:05 am
@Sarah, Thanks, Sarah. This is actually my first olive oil cake, I'm thankful it was so successful. Definitely try more in the future!
April 23, 2011 at 10:06 am
@Kim-Cook it Allergy Free, Thanks, Kim! Definitely give it a try, I think your family would love it! Would even hold up well enough for dipping in chocolate. 😉
@Comfy Cook, Definitely! Give it a try, you can't really even taste the olive oil, it's just plain good. 🙂
April 23, 2011 at 10:07 am
@freeeatsfood.com, Mmm…Chocolate… Do you have that recipe posted? Sounds delicious!
February 11, 2012 at 11:33 pm
I have been attempting gluten free baking for several months now and I have yet to have success with a cake. Tonight I tried this recipe and while the flavor was excellent, the ganache superb, the texture of the cake came out rubbery and translucent – ish. What could it be? I didn’t find extra fine rice flour, but used Bob’s Red Mill “stone ground” instead and I used whole milk plain yogurt instead of sour cream. Any ideas as to what might have gone wrong? It simply has no crumb. Please help!
February 15, 2012 at 6:50 pm
Hmm…is the flour a grittier flour? Did you make any other substitutions? Was the cake possibly undercooked, that it fell? I’m not 100% sure, I haven’t had a problem with this one being gummy.
K. Cooper says
July 13, 2012 at 12:32 pm
Every year for July 4th I make a horribly decadent banana pudding (whipping cream, condensed milk, cream cheese, bananas, Vanilla Wafers, etc). Now that we’re GF I wasn’t sure what I would do not being able to find GF Vanilla Wafers. I found this recipe and only kept out the citrus (wasn’t sure how bananas and citrus would work). After the cake cooled, I cut it into squares and used the squares in place of the wafers – PERFECTION! Compliments all around and even better my GF boys had a dessert at the table they could eat. Thanks for the recipe!
July 23, 2012 at 8:11 am
Oh wow, that sounds DELICIOUS!! Glad to hear that your boy was still able to have a yummy dessert for July 4th. 🙂
Jennifer K says
February 28, 2013 at 12:15 am
Yum. I want this! It looks so good. I’ve never baked with olive oil… this may be the recipe to start doing so, however.
InTolerant Chef says
March 1, 2013 at 4:46 am
Oh this sounds amaziing indeed, I bet the olive oil keeps it nice and moist too 🙂
May 15, 2013 at 10:54 am
This cake is AMAZING! Everyone ate it up before I could sneak another piece. Added a bit of cayenne pepper to it….DELISH!
Jeanine Friesen says
May 23, 2013 at 2:47 pm
Cayenne Pepper? I would have never thought of that! Glad that everyone liked the cake. 🙂
August 1, 2013 at 8:32 pm
What do you mean a good tasting flavourful olive oil, the only oil I have right now is Extra Light tasting Olive Oil from Bertolli, can I use that or shall I use half a cup oil and half cup of butter. Never heard about flavor olive oil please help I need to do this recipe in the morning and have no time to buy a different one, let me know if will work with my oil tks Luci
August 1, 2013 at 9:38 pm
Absolutely, Luci! You can use what you have on hand. 🙂 Happy Baking!
August 1, 2013 at 8:44 pm
I have only extra light tasting olive oil can I use that? pls helsp
May 3, 2014 at 8:20 pm
We love this pound cake. I worked the sugar and the citrus peels before adding the oil and I also left out the white ganache. I used a coconut glaze with shredded coconut on top. Delicious!
May 3, 2014 at 8:41 pm
Love it! Went with a coconut glaze rather than a ganache.
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