The Best Ever Paleo Pound Cake made with all gluten-free and dairy-free ingredients. Such a delicious cakey fluffy pound cake made with healthier and sweetened with just some maple syrup – so yummy!
GUYS! I am overly excited about sharing this recipe with you guys today.
We are huge pound cake fans over here – like huge. I always wanted the Entenmann’s one along with those chocolate donuts.
This pound cake recipe though exceed any expectations I had. I was a bit weary on trying to make this “healthier”. I didn’t think it would turn out good. Plus traditional pound cake always tastes so good because of the butter and sugar. Totally okay to of course eat the original version, but it is nice to have a healthier option whenever you want.
Jordan and I devoured this loaf in a couple of days, so you know it is good!
It is made with all gluten-free, dairy-free and paleo ingredients too. A lot of the pantry staples that are in most of my recipes.
What ingredients you need to make paleo pound cake:
Your traditional pound cake is filled with butter, tons of sugar and while that is damn good to eat when you are craving, it is nice to have a healthier version to enjoy too! Here is what you’ll need..
- Eggs – I don’t recommend flax egg here!
- Coconut oil – solidified coconut oil – not liquid
- Water – filtered preferred (at room temp!)
- Coconut yogurt – or any yogurt you prefer
- Maple syrup – you can also use honey as well
- Vanilla extract
- Almond flour
- Coconut flour
How to make this pound cake:
- Preheat oven to 350 degrees and line a bread dish with If You Care baking sheets (such a staple for cooking and baking!)
- In a large bowl, whisk together the eggs, oil, water, yogurt, maple syrup and vanilla extract until smooth
- Mix in the almond flour, coconut flour and baking powder until smooth and no lumps
- Pour batter into bread dish and evenly spread across
- Bake in oven for 50-60 minutes or until top is golden and when you stick a toothpick in, it comes out clean
- Allow the bread to cool then slice and enjoy (annoying but if you don’t it’ll break apart!)
Some of my other favorite cake recipes:
Gluten-free Birthday Cake Banana Bread
Flourless Chocolate Cake (gluten-free)
The Best Ever Paleo Pound Cake
The Best Ever Paleo Pound Cake made with all gluten-free and dairy-free ingredients. Such a delicious cakey fluffy pound cake made with healthier and sweetened with just some maple syrup – so yummy!
- Prep Time: 5 mins
- Cook Time: 50 mins
- Total Time: 55 mins
Yield: 8-10 slices 1x
Ingredients
- 4 eggs at room temperature (I don’t recommend flax egg)
- 2/3 cup coconut oil (solidified – not liquid)
- 3/4 cup water
- 2 tablespoons coconut yogurt (or any yogurt)
- 2/3 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cup almond flour
- 3/4 cup coconut flour
- 2 teaspoons baking powder
Instructions
- Preheat oven to 350 degrees and line a bread dish with If You Care baking sheets (such a staple for cooking and baking!)
- In a large bowl, whisk together the eggs, oil, water, yogurt, maple syrup and vanilla extract until smooth
- Mix in the almond flour, coconut flour and baking powder until smooth and no lumps
- Pour batter into bread dish and evenly spread across
- Bake in oven for 50-60 minutes or until top is golden and when you stick a toothpick in, it comes out clean
- Allow the bread to cool then slice and enjoy (annoying but if you don’t it’ll break apart!)
Notes
*Store leftovers in fridge for 5 days or freezer for longer
Thank you If You Care for sponsoring this post!
Share this recipe
Lauren
What does the yogurt add to a recipe? Is Okay to use flavored (blueberry) yogurt?
And will liquid coconut oil alter the bread?
Congrats on baby
Rachel
blueberry would add a hint of blueberry 😉
Claire Holsopple
Would it be okay to use another 3/4 cup almond flour if you don’t have coconut flour?
Rachel
i haven’t tested something else so i wouldn’t want to say yes then it totally flop. coconut flour is a tough nut !
Kim
This was delicious, made in 8×8 pan
Rachel
ayaayayy!!!
Sara
Could the almond and coconut flours be swapped for wheat flour?
Danielle
Any good vegan option?
AnneMarie
I ran out of coconut oil. What can I try to sub with?
leah
so effing delicious, wtf. i was not expecting this to have the same buttery tasty deliciousness of a bakery pound cake. threw some choco gems on top *chefs kiss*. this is def one of my favorite recipes of yours!
Rachel
heck yessssssss!!! yay!!
KT
Do you mean to measure the oil solidified but then melt it when using in the recipe? Or mix solid…
Rachel
nope I don’t melt it! mine is usually very soft (almost like ghee) since I keep it by the oven. If yours is rock hard then soften a bit but don’t use it when melted because ratio will be off!
NIKKI
Can I substitute the coconut oil with ghee?
Rachel
i don’t see why not! just make sure consistency is same! x
Kate
Looks amazing! Quick question – if the coconut oil curdles in the wet mixture will that ruin the final product/ is there a way to avoid this?
Rachel
it won’t ruin it but i try to avoid. best way to make that happen is make sure your eggs aren’t cold (room temp is best) and if you are melting coconut oil let it cool completely. it is the coldness messing with the coconut oil!
Kate
Late on the follow up but ended up blending the mixture for ~4 min to get rid of the lumps and the bread ended up perfect. So delicious, thank you!!!
Victoria
This pound cake is amazing! I subbed the coconut oil for vegan butter (I used Miyoko) and it was delicious! I also used Kite Hill unsweetened almond milk yogurt. Something about the taste / texture made me think you should come up with a dairy free cheesecake next 🙃. Thanks Rachel!
Rachel
YAYAYY
Joanna
OMG just made these in muffin form and WOW they taste JUST like pound cake, I don’t know how but I’m in love! It’s a bit lighter in texture than traditional pound cake, but I like it like that. We used greek yogurt btw.
Rachel
awww yay!!!!!
liz
Made these into cupcakes with the following modifications: used butter instead of coconut oil, used milk instead of water and used 1/2 c maple syrup. BEST CAKE EVER!! Thank you so much for this recipe.
Rachel
yummmmm!!
Caryn
This is crazy good!! Tastes just like the unhealthy pound cake. I didn’t have yogurt so I substituted with sour cream and used monk fruit in replacement too since I didn’t have enough maple syrup. I’m totally making this again!! Thank you!!
Rachel
yay thanks for sharing!!!
Hana
Would this work with granulated sugar instead of the maple or honey?
Tori
This is SOOO GOOD! I followed the recipe, except I forgot the 3/4 cup of water, however the batter just looked thick when I was putting it into the bread pan and I baked it for probably around 50 minutes and it turned out sooo tasty!!! Not sure what the 3/4 cup of water would have changed. Maybe baking time and texture? But this is so good, has such a yummy, maple, buttery flavor! DELICIOUS!! Must try 🙂
Rachel
makes it extra moist 😉
Jen
This was a hit! Family loved it.
Rachel
yaaayy!!!
Jamie
Can this be made in a Bundt pan? And can almond milk be used instead of water?
Rachel
yes almond milk instead of water. i haven’t tried a bundt pan but i don’t see why not – just watch bake time! xx
mary
i tried this bread and it was yummy but REALLY oily?! I measured everything very carefully so i am not sure what happened? any ideas?
Rachel
hmm it’s never been like that for me (or for readers from what i can hear). sounds like an measurement must have been off or it wasn’t properly mixed with dry ingredients! xx
Selin
Yes same, it was delicious but turned out very oily. I’m going to try less coconut oil next time!
Rachel
really depends on how solidified your coconut oil is!!
Shantel
So delicious! I commented before because my coconut oil was curdling and I panicked, and I did use room temp eggs, but it didn’t blend smoothly no matter how long I mixed. However, it still came out fabulous! Definitely worth making again and perfecting MY mini errors. Thanks, Rach! You rock.
Rachel
🙂
Dani
I just made this. My boyfriend and I think it’s amazing! Definitely will not last long in our house. I didn’t have coconut oil so used butter and it worked out great. So good!
Rachel
yaayyy thanks for sharing!
Colleen
Not even exaggerating when I say this pound cake is life changing! Added chocolate chips to the top of the cake and it was so delish! My mom and I couldn’t wait for it to cool before diving in (it just smelled and looked so good how could we resist!), and it got EVEN BETTER as it finally cooled. Cannot wait to remake this!
Lori
OMG!!! This is so delicious!!! I used the mykos vegan butter instead of coconut oil. I Topped it with a lemon icing. Unreal!!!
Rachel
yaayyyy!!!
Kari Bohning
I am dairy free. What can I replace the yogurt with. I don’t want to buy expensive dairy free substitute. Thank you!
Rachel
dairy free yogurt would really be the best bet here!
Eugenie
Entenmann’s pound cake- all I can say is I adored and devoured it too in childhood! I’m so excited to make this and want to make a trifle using it as a base. I’m thinking coconut pastry cream, strawberries, (maybe a touch of coconut whipped cream), and this poundcake for a dessert, or breakfast;)
Rachel
YAAAYYY!!
Sarah
Would this bake ok in a Bundt pan ??
Rachel
i don’t see why not! timing would be different so keep an eye on it 🙂
Sd
Could I use honey in addition to maple syrup if I don’t have enough maple syrup?
Rachel
sure!!
Shweta Narayan
Hi, can you replace coconut flour with tapioca flour in this recipe? Thank you!
Rachel
i don’t recommend it! x
John Dean
This recipe worked exactly as stated and was incredibly delicious. This could be served to guests without mentioning the Paleo friendly recipe, no one would notice. The cake was moist, held together perfectly and had flavor that was excellent. This is one is fit to use with dinner guests or a special occasion.
My tweaks were:
Cut back on maple syrup and made it up with granulated Monk fruit.
Didn’t have yogurt so I used dairy free sour cream.
Used 1/4 pecan and 1/2 cup coconut flour (just curious about pecan flour, which I hadn’t seen before). Almond flour was as called for, 2 cups.
Rachel
wwoohhooo!!!
Dianna Herrera
This sounds wonderful! I am wondering if I can make this with egg yolks only, no egg whites. I have a pretty significant sensitivity and reaction to egg whites. Has anyone tried that before? If so, did they add a couple of extra yolks or another ingredient?
I can’t wait to try this recipe!
Rachel
hmmmmm that is a great question. tbh i have no idea!! im sorry!
Dianna Herrera
Thanks for your quick response! I may give it a try and tinker with the eggs…the recipe sounds so yummy!
Sherry
This was yummy & enjoyed by all my dinner party guest along with a side of coconut sugar/ghee grilled pineapple & coconut milk ice cream! I subbed vanilla almond milk for the water & added a bit more sweetness with some stevia drops. Ended up needing to cook for about 10 minutes longer in my particular oven. Thank u so much! This recipe will be repeated often 😋
Rachel
yay!!!
Bella
Should I use a lighter maple syrup (or agave…?) here or can I use my favorite darkest maple syrup? Just wondering if it may impart too dark a hue and if I should go with something lighter…
Rachel
i usually use the lighter one!! dark would make it darker but im sure it will taste good
Daina
So delicious! I baked these into 12 muffin tins (350′ for about 25 minutes) and they were perfect. I used less maple syrup (maybe about 1/3 cup), softened butter instead of coconut oil, and Greek yogurt. Adding the water seemed very strange, but I went for it and it all worked out 🙂
Rachel
thank you for sharing!!!