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:

1. Preheat oven to 350 degrees and line a bread dish with If You Care baking sheets (such a staple for cooking and baking!)
2. In a large bowl, whisk together the eggs, oil, water, yogurt, maple syrup and vanilla extract until smooth
3. Mix in the almond flour, coconut flour and baking powder until smooth and no lumps
4. Pour batter into bread dish and evenly spread across
5. Bake in oven for 50-60 minutes or until top is golden and when you stick a toothpick in, it comes out clean
6. 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

Paleo Coffee Cake Recipe

Flourless Chocolate Cake (gluten-free)

Vegan Gluten-free Carrot Cake

The Best Ever Paleo Pound Cake

★★★★★

5 from 1 reviews

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!

• Author: Rachel
• Prep Time: 5 mins
• Cook Time: 50 mins
• Total Time: 55 mins
• Yield: 8-10 slices 1x

Scale 1x2x3x

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

1. Preheat oven to 350 degrees and line a bread dish with If You Care baking sheets (such a staple for cooking and baking!)
2. In a large bowl, whisk together the eggs, oil, water, yogurt, maple syrup and vanilla extract until smooth
3. Mix in the almond flour, coconut flour and baking powder until smooth and no lumps
4. Pour batter into bread dish and evenly spread across
5. Bake in oven for 50-60 minutes or until top is golden and when you stick a toothpick in, it comes out clean
6. 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

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