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
Scale
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
Find it online: https://rachlmansfield.com/the-best-ever-paleo-pound-cake/