Moist and delicious paleo and gluten free pound cake recipe that’s made in one bowl and baked to perfection! Tastes wonderful on its own or with fruits.
Growing up, my mom often picked up pound cake from a local bakery on Fridays. It was our weekend treat, and I just loved how moist it was with subtle sweetness. I’ve been experimenting with making a gluten free pound cake from scratch for some time now, and I finally got it just the way I like it. Not only is it moist and flavorful, with the perfect texture, this is such a simple and easy pound cake loaf that anyone can make.
Watch a Short Video of This Recipe
Easy Gluten Free Pound Cake Recipe
While there are so many different types of pound cake varieties out there, I just wanted to create a classic pound cake recipe with no frills just like how I used to enjoy it as kid. Completely grain free and paleo, this coconut flour and almond flour pound cake tastes like a real deal moist pound cake with that perfect dense but wonderful texture. It also has just the right amount of sweetness!
Grain Free & Paleo Pound Cake Ingredients
There are just 8 ingredients in this simple pound cake if you don’t count salt:
- coconut milk: Make sure to use full-fat coconut milk that usually comes from a can.
- coconut oil: Ghee can be used instead of coconut oil for a more buttery flavor.
- maple syrup
- eggs
- vanilla extract
- almond flour: Blanched almond flour is required for this grain free pound cake recipe. Almond meal is too coarse for the right texture.
- coconut flour
- baking soda
- sea salt
How to Make Gluten Free Pound Cake From Scratch
- Preheat oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper so the sides are hanging off. Grease the sides that aren’t covered with cooking spray or coconut oil.
- Combine coconut milk, coconut oil, maple syrup, eggs, and vanilla extract in a large bowl. Use a whisk or an electric mixer to beat until creamy and smooth.
- Add almond flour, coconut flour, baking soda, and sea salt. Fold in the dry ingredients until just combined.
- Pour the batter into the prepared pan, then smooth out the top.
- Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean.
- Cool for at least 30 minutes, then remove pound cake in loaf pan using the parchment paper
- Slice, and enjoy!
Frequently Asked Questions
This simple pound cake is delicious on its own, but you can add various toppings to it like:
– yogurt
– fruits like bananas or berries
– nut butter
– ice cream
– whipped cream or whipped coconut cream, for paleo
– nuts
Yes, if you want to make different versions, you can add citrus zest, blueberries, chocolate chips, or even chopped nuts.
Yes, this freezes well for up to 4 months. Just cool completely, wrap tightly in a plastic wrap, and place in a freezer-safe bag. You can freezer the whole loaf, or each pound cake slice individually.
Pound cake will last up to 5 days at room temperature or a week in the refrigerator. Just be sure to wrap in a plastic wrap, place in an airtight container. I do recommend storing at room temperature, since refrigerating can alter the classic pound cake texture.
If you enjoyed this paleo pound cake recipe, you might also like…
- Paleo Lemon Banana Bread (Nut Free)
- Healthy Pumpkin Banana Bread (Paleo, Gluten Free)
- Paleo Zucchini Cornbread Without Corn (Nut Free)
- Yummy Paleo Keto Bread
- Paleo Chocolate Banana Bread with Walnut Topping
Easy Paleo Pound Cake Recipe
Ingredients
- 1 cup full-fat coconut milk
- 2/3 cup coconut oil or ghee, softened
- 1/2 cup maple syrup
- 4 large eggs at room temperature
- 1 tbsp vanilla extract
- 2 cups blanched almond flour
- 2/3 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 350 degrees F, and line a 9×5 loaf pan with parchment paper. Grease the sides that aren't covered with cooking spray or coconut oil.
- In a large bowl, combine coconut milk, coconut oil, maple syrup, eggs, and vanilla extract. Use a whisk or an electric mixer to beat until creamy and smooth.
- Add almond flour, coconut flour, baking soda, and sea salt, and fold in until just combined.
- Pour the mixture into the prepared pan, then smooth out the top with a spatula.
- Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean.
- Cool for at least 30 minutes, then remove from the pan using the parchment paper to pull out the pound cake.
- Slice, and enjoy!
Video
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Lucia says
Thank you for the yummy recipe! Can I sub coconut milk with coconut yogurt? 😀
Jean Choi says
Yes, that’ll work!
Jessica says
OMG I had no idea that OG pound cake could possibly be recreated paleo. I used this as a base for strawberry shortcake and it was hit. So yummy it was hard to not go back for seconds.
Solange says
Could I sub honey for maple syrup as mine is very dark and I fear it may ‘stain’ the pound cake. This looks beautiful and like you, I have very fond memories of enjoying moist & delicious ones from a local bakery with my family growing up- the best! I’ve been searching forever to replicate such a treat and I have a feeling yours is going to be IT!😘
Jean Choi says
Yes, you can definitely do that! It’ll definitely have a honey taste, but if you don’t mind then the substitution should work just fine. Enjoy!