June 21, 2017   By Kelly Bejelly



Ok, I’m warning you. This pound cake is addictive and you will probably have to spend 100% of your time telling yourself NOT to eat it all.  At least I did.   Summer is in full swing and this would be heaven to top this with whipped cream and berries.

Yesterday we walked to the market and I bought two flats of strawberries with the idea that I would be making this paleo pound cake.  I started cleaning them, my least favorite part, and randomly popped a dozen few strawberries in my mouth.  My son ate a good dozen more and before I knew it, there was only a quart left. I knew Mr. Bejelly would straight up have a fit if he didn’t get any so… yeah. I’m still working on eating this with berries.

You can’t have a pound cake without butter but if you can’t eat dairy then please try ghee first so you can get the true flavor of this recipe.  I specifically made this coconut flour so it could be nut-free.



Paleo Pound Cake

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6




  1. Preheat the oven to 325 degrees and greased a loaf pan.
  2. Beat eggs with the coconut milk, butter, honey and vanilla extract, until smooth.
  3. Add coconut flour, baking soda and salt mixing until smooth batter forms
  4. Pour batter in to the loaf pan and bake for an hour or until the pound cake separates from the sides of the pan and a toothpick inserted into the center comes out clean.
  5. Allow the pound cake to cool completely before removing it from the pan.


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  • Kim
    August 19, 2017 at 6:13 pm

    Is there a specific size loaf pan that should be used? I have regular sized and mini loaf pans.