Description
A simple recipe for a moist pound cake made with almond and coconut flours, suitable for paleo and gluten-free diets.
Ingredients
Scale
- 1 1/2 cups blanched almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sweetener (like erythritol or coconut sugar)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup full-fat coconut milk
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Grease and flour a standard loaf pan (8.5 x 4.5 inches) with coconut flour.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sweetener together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in the coconut milk until the batter is smooth. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Notes
- You can use a lemon zest in the batter for added flavor.
- This cake keeps well stored at room temperature for up to three days or refrigerated for one week.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5
- Sodium: 150
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 8
- Cholesterol: 90
Keywords: pound cake, gluten free, paleo, almond flour, coconut flour, dairy, dessert