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!
22 Responses
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
blueberry would add a hint of blueberry 😉
Would it be okay to use another 3/4 cup almond flour if you don’t have coconut flour?
i haven’t tested something else so i wouldn’t want to say yes then it totally flop. coconut flour is a tough nut !
This was delicious, made in 8×8 pan
ayaayayy!!!
Could the almond and coconut flours be swapped for wheat flour?
I ran out of coconut oil. What can I try to sub with?
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!
★★★★★
heck yessssssss!!! yay!!
Do you mean to measure the oil solidified but then melt it when using in the recipe? Or mix solid…
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!
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?
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!
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!
★★★★★
YAYAYY
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.
★★★★★
awww yay!!!!!
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.
★★★★★
yummmmm!!
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!!
★★★★★
yay thanks for sharing!!!