Easy Paleo Pound Cake (Edit recipe)

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.

5 minutes

50 minutes

Difficulty:

Easy

Show nutritional information

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
Calculated per serving.

by What Great Grandma Ate

View original recipe

Serves: 10

Ingredients

1 cup Coconut Milk, full-fat
.667 cup Coconut Oil, softened (or ghee)
.5 cup Pure Maple Syrup
4 Eggs, large, at room temperature
1 Tbsp Vanilla Extract
2 cups Almond Flour
.667 cup Coconut Flour
1 tsp Baking Soda
.5 tsp Sea Salt

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Process

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!