Easy Paleo Pound Cake
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.
PREP TIME
5 minutes
COOK TIME
50 minutes
INGREDIENTS
9
Serves: 10
Ingredients
- 1 cup1 cup1 cup Coconut Milk, full-fat
- .667 cup.667 cup.667 cup Coconut Oil, softened (or ghee)
- .5 cup.5 cup.5 cup Pure Maple Syrup
- 444 Eggs, large, at room temperature
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract
- 2 cups2 cups2 cups Almond Flour
- .667 cup.667 cup.667 cup Coconut Flour
- 1 tsp1 tsp1 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Sea Salt
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350 degrees F, and line a 9x5 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!
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About This Recipe
Show nutritional information
Breakfast Dairy Free Desserts Gluten Free Grain Free Nightshade Free Paleo Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 286 |
| Fat: | 23 g |
| Carbohydrates: | 17 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 244 mg |
| Fiber: | 3 g |
| Sugars: | 12 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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