Gluten Free and Vegan Mini Pound Cakes

Fluffy and moist, with a light citrus and cinnamon flavor, these gluten free & vegan pound cakes will quickly become your favorite sweet treat!

Pound cake is one of my go-to sweet treats, especially in mini form! Years ago, I came up with a pretty terrific gluten free recipe that lends itself well to flavor and ingredient adaptations. In this vegan version- the coconut oil, applesauce, and orange juice provide so much moisture!

Now, I'm not vegan, but I'm always down for trying new things. The trickiest parts of vegan baking come from the fact that you can't use butter or eggs. Vegan/plant butters have come a long way and work pretty well. You can also replace butter with coconut oil or organic shortening.  Sometimes, eggs can be replaced with applesauce or pumpkin. You can also make "eggs" from chia or flax seeds. I often use chia seeds in my smoothies and always have some on-hand.


Sliced Gluten Free Vegan Citrus Mini Pound Cake

Ingredients in Gluten Free and Vegan Pound Cake

  • Chia Seeds + Water
  • Coconut Oil
  • Brown Sugar (vegan-friendly)
  • Applesauce
  • Cinnamon
  • Baking Powder
  • Baking Soda
  • Orange Juice
  • Gluten Free Flour Blend


The BEST Vanilla Glaze

  • Vegan Butter
  • Non-Dairy Milk/Cream
  • Powdered Sugar (vegan-friendly)
  • Vanilla

Wilton Mini Loaf Pan with Vegan Pound Cakes

How do I make chia seed "eggs"?

For each “egg”- mix 1 Tbsp. of chia seeds with 2 1/2 Tbsp. of water and let it sit for a few minutes. This will give a slight crunch and nuttiness to your dish. You can also grind the chia seeds before mixing with water, which will remove the crunchiness. I used black chia seeds, but you can also use white chia seeds if you’re worried about the color of the recipe. You can also make flax “eggs” using the same process.


How do vegans replace butter when baking?

There are a number of great substitutes for butter. A few include- coconut oil, vegan butter, pureed fruit, vegetable oil, or olive oil.


Why is it called pound cake?

This treat goes back many years. In the 1700s, pound cake was created using a pound, each, of four different ingredients: butter, sugar, eggs, and flour. Super simple. No recipe card needed.

Black plate with gluten free vegan citrus pound cakes

Gluten Free and Vegan Mini Pound Cakes

Fluffy and moist, with a light citrus and cinnamon flavor, these gluten free & vegan pound cakes will quickly become your favorite sweet treat!



  • 3 Tbsp. chia seeds
  • 7 1/2 Tbsp. water
  • 1/2 c. coconut oil
  • 1/2 c. brown sugar (organic)
  • 1/2 c. applesauce
  • 1/2 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 c. orange juice
  • 1 1/2 c. gluten free flour blend

Vegan Vanilla Glaze

  • 1 Tbsp. vegan butter
  • 1 Tbsp. non-dairy milk or cream
  • 1/2 tsp. vanilla
  • 1/2 c. powdered sugar (organic)
  • Preheat the oven to 350 degrees.
  • In a small bowl, mix the chia seeds and water. Let sit for a few minutes until mixture becomes gel-like.
  • In a large mixing bowl, whisk the coconut oil, brown sugar, applesauce, chia seeds, cinnamon, baking soda, and baking powder. Then, whisk in the orange juice and flour.
  • Scoop about 1/4 cup of batter into a greased mini-loaf pan. Use a small spoon or spatula to smooth the tops. Then, bake for 18-22 minutes, until an inserted toothpick comes out clean. For one large pound cake- increase baking time to 55-60 minutes.
  • In a small bowl, melt the vegan butter. Next, whisk in the milk/cream, vanilla, and powdered sugar. Add more sugar or liquid until a thick glaze is formed. Drizzle or pipe over the pound cakes immediately.


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