Imagine sinking your teeth into a moist, decadent pound cake that's not only incredibly delicious but also completely gluten-free and paleo-friendly. This isn't just another dry, tasteless health cake – this is a game-changing dessert that proves healthy eating can be absolutely mouthwatering! Whether you're following a strict paleo diet or simply looking for a guilt-free treat, this pound cake will revolutionize your baking game and satisfy your sweetest cravings.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup honey or maple syrup
- 4 large eggs
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper for easier removal.
- In a large mixing bowl, combine 1 cup of almond flour and 1/4 cup of coconut flour. Stir them together until well mixed.
- Add 1/2 teaspoon of baking soda and 1/4 teaspoon of salt to the flour mixture. Mix well to ensure even distribution of the leavening agent and salt.
- In another bowl, whisk together 4 large eggs, 1/2 cup of honey or maple syrup, 1/2 cup of melted coconut oil, and 1 teaspoon of vanilla extract until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix, as this can affect the texture of the cake.
- Once the batter is combined, pour it into the prepared loaf pan, spreading it evenly to ensure uniform baking.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake towards the end of the baking time to prevent over-browning.
- Once baked, remove the pound cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the cake is completely cool, slice it into 8 servings. Enjoy your gluten-free, paleo pound cake as a delicious snack or dessert!
Tips
- Room Temperature Matters: Ensure your eggs are at room temperature for better mixture integration and a smoother batter.
- Don't Overmix: Gently fold your ingredients to maintain the cake's delicate texture. Overmixing can lead to a dense, tough cake.
- Use High-Quality Ingredients: Since this recipe has few ingredients, using pure vanilla extract and high-grade coconut oil will significantly enhance the flavor.
- Check for Doneness Early: Paleo cakes can brown quickly, so start checking your cake around the 45-minute mark to prevent over-browning.
- Cooling is Crucial: Allow the cake to cool completely before slicing to ensure it holds its shape and doesn't crumble.
- Storage Tip: Store your pound cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 330kcal
Carbohydrates: 20g
Protein: 8g
Fat: 27g
Saturated Fat: 15g
Cholesterol: 110mg
