Paleo Lemon Berry Pound Cake (nut-free + gluten-free)

June 18, 2018

    Paleo Lemon Berry Pound Cake made with all paleo, gluten-free and nut-free ingredients for an easy pound cake loaf!Paleo Lemon Berry Pound Cake made with all paleo, gluten-free and nut-free ingredients for an easy pound cake loaf!

    Why has it taken me so long to recreate pound cake?

    For reals though, this Paleo Lemon Berry Pound Cake is a game changer. Let’s chat about it a bit, shall we?

    For starters it is both paleo AND nut-free, which all my nut allergy people know is pretty rare. We are using coconut flour as the flour here and instead of your traditional nut milk, REBBL! REBBL’s Turmeric Lemon Creme was pretty much created just for this recipe I am convinced. Packed with anti-inflammatory turmeric and a splash of lemon, that elixir tastes like you are drinking a lemon cream cheesecake of sorts. Which I almost made this month using it, but randomly started to crave pound cake so we ended up here friends.

    You guys know my love for REBBL anything runs deep. I use them in many of my baking recipes here on the blog and for drinking when I am on the run (pretty much daily).  A few of my go-to REBBL recipes are those Healthier Chocolate Cookie Dough Fudge BarsChocolate Chunk Protein Cookie Cakes and Healthy Bakery Style Banana Spice Muffins. In case you are wondering what the beep REBBL is, they are coconut milk-based protein beverages and elixirs that also have adaptogens in it. Their Dark Chocolate Protein and Reishi Chocolate pretty much taste like grown up chocolate milk. But by using their Turmeric Lemon Creme (used to be known as Lemon Tart!), it adds the best flavor to the cake.

    Plus with the added blueberries for a little tarty + sweetness, I fell in love with my first bite. Then proceeded to eat two slices lathered in coconut yogurt and some peanut butter (the perks of recipe testing!).

    You will notice this recipe calls for many more eggs than the usual loaf and that is because of coconut flour (read more about that here). I also used grass-fed butter but for any of my dairy-free friends, liquid coconut oil works well too!

    I recommend storing the leftovers in the fridge to prevent it from going bad. I have found that coconut flour recipes stay best when you leave them in the fridge instead of on the counter. You can also freeze half the loaf and defrost it for breakfast in a few weeks!

    Don’t forget to share the REBBL love and keep me posted if you make this recipe over on Instagram.

    Paleo Lemon Berry Pound Cake made with all paleo, gluten-free and nut-free ingredients for an easy pound cake loaf!Paleo Lemon Berry Pound Cake made with all paleo, gluten-free and nut-free ingredients for an easy pound cake loaf!

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    Paleo Lemon Berry Pound Cake

    Paleo Lemon Berry Pound Cake made with all paleo, gluten-free and nut-free ingredients for an easy pound cake loaf!

    Paleo Lemon Berry Pound Cake made with all paleo, nut-free and gluten-free ingredients

    • Author: Rachel
    • Yield: 8 slices 1x
    Scale

    Ingredients

    • 6 pasture-raised eggs (I do not recommend flax egg for this!)
    • 1/2 cup REBBL Lemon Turmeric Creme (if you do not have REBBL, sub 1/2 cup nut milk and add 1 tablespoon lemon juice)
    • 1/3 cup maple syrup or honey
    • 1 stick (7-8 tablespoons) grass-fed butter, softened
    • 3 teaspoons vanilla extract
    • 1 cup coconut flour
    • 2 teaspoons baking powder
    • 1/2 cup fresh organic blueberries (blackberries would be great too)

    Instructions

    1. Preheat the oven to 350 degrees and grease a loaf pan with coconut oil or grass-fed butter
    2. Beat eggs with REBBL, butter, honey and vanilla extract with a hand mixer until smooth.
    3. Add coconut flour and baking powder and mix until smooth batter forms
    4. Fold in the blueberries and save some to sprinkle on top
    5. Pour batter in to the loaf pan and bake for a half hour then cover and cook 30 minutes or until the pound cake is ready (stick a toothpick in to see)
    6. Allow the pound cake to cool completely before removing it from the loaf pan

    Notes

    Store in fridge for up to 5 days or freeze for a couple of months

    xx, Rach

    Thank you REBBL for sponsoring this post. It means so much to me to work with brands I love and believe in!

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    I love seeing you what you make my recipes!
    Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

    38 Responses

    1. Hi Rachel! This recipe looks amaaaazing! I did have a question tho — could I substitute the butter for ghee or coconut oil? And would it be the same amount?

    2. Hi Rachel, this recipe looks absolutely amazing – as always! I live in the uk and rebbl is not available here so I was wondering if I can sub that with something? Thanks.

    3. I live in Canada and we only have a few Rebbl products- this not being one of them. I understand I can substitute any nut milk, but how much lemon flavoring should I add? I believe all the lemon was in the Rebbl product. Thanks!!!

    4. Hi Rachel!! My loaf is in the oven and smells AMAZING! So excited to try! One questions I have is what do you suggest covering it with to go back in the oven… foil? Also the Lemon Creme isn’t out yet at my Whole Foods so I used the Rebbl Lemon Tart- I will let you know how it is!

    5. Hi Rachel…just put this in the oven. The only thing I would suggest is to beat butter first before adding liquids so don’t have what I ended up with lumpy mix! Ahhh!! Also as an FYI to everyone I found the rebbl today and it still has it as turmeric lemon tart. In case anyone is confused. Same thing as the tart. 😃 anyway can’t wait to have!!!

      1. thanks for the tip – the instructions to say to use softened butter so that should be an issue when mixing the liquids. REBBL is changing the name right now so some are with tart label and some creme! xx

      2. I agree! Or melt the butter. Softened butter is still too hard to mix in with these ingredients. Hopefully it still bakes ok as I didn’t want to waste the mix.

        1. it should be fine! i have made this a few times as did a handful of readers. if you prefer to melt the butter you can do that as well. i also use a hand mixer so if you are using just a spatula its not going to work as well.

    6. Hi Rachel I have the loaf in the oven and it smells great!! Just want to confirm: I’m baking it a full hour? 30 minutes uncovered then another 30 minutes covered with tinfoil? I cut the recipe in half and am making half a loaf so should I do less cooking time than the full hour?

    7. Hey I made this and y’all looks so good but it tasted so bland. It tasted like I put zero sweetener yet I put 1/3 cup of maple syrup. Next time I try the recipe can I put raw sugar?

      1. if you usually bake with cane sugar you may want something a bit sweeter. feel free to add addition maple syrup. i personally don’t use raw sugar much but that can work too or some mashed banana even! xx

    8. How did you get your blueberries to look so pretty on top? I just covered it 10 minutes ago and peeked in the oven and the blueberries all exploded and leaked everywhere on the top. I think the steam caused it. 🙁

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