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Last Updated on January 2, 2024

Looking for a delicious and healthy dessert option that won’t leave you feeling guilty? Look no further than this gluten-free and paleo pound cake recipe. Made with coconut flour and nut-free, this recipe is perfect for those with dietary restrictions.

The recipe boasts a buttery soft crumb that will leave you wanting more, but don’t worry, it’s addictive in the best way possible. Top it off with whipped cream and berries for the perfect summer treat. So why not give it a try and indulge in a guilt-free dessert?

What you need for this Gluten Free Paleo Pound Cake recipe

To make this delicious gluten-free pound cake, you will need the following ingredients:

• 6 eggs
• 1/2 cup of coconut milk
• 1/2 cup of honey
• 1/2 cup of melted butter (or ghee for a dairy-free option)
• 1 tablespoon of vanilla extract
• 1 cup of coconut flour
• 1/2 teaspoon of sea salt
• 1/2 teaspoon of baking soda

This recipe uses coconut flour, making it perfect for those who are looking for a nut-free option. To prepare this recipe, you will also need a loaf pan and parchment paper.

This pound cake is a great dessert option for those following a paleo diet. It is a moist and delicious treat that can be enjoyed with berries or other fruits. With these simple ingredients, you can easily create a gluten-free pound cake that is sure to impress your friends and family.

Common Questions about Gluten Free Pound Cakes

How do you keep a gluten free cake moist?

To keep a gluten-free cake moist, it is important to store the baked good in a sealed container. This will help prevent moisture loss and keep the cake fresh. Additionally, using a recipe that includes a lot of liquids, such as this one, can help keep the cake buttery and moist.

Why Gluten Free Cakes Can Turn Out Rubber

When baking gluten-free cakes, overworking the batter can lead to a rubbery texture. This is especially true when using xanthum gum, a common ingredient in gluten-free baking. The protein in gluten is what gives traditional cakes their structure and texture. Without gluten, it’s important to be mindful of the ingredients and the mixing process to avoid a rubbery texture.

To prevent rubbery gluten-free cakes, follow these tips:

• Mix the batter until just combined, avoiding overworking it.
• Use a combination of gluten-free flours to add structure and moisture.
• Add moisture-rich ingredients like yogurt, applesauce, or sour cream to the batter.
• Use a lower baking temperature and longer baking time to prevent overbaking.
• Let the cake cool completely before slicing to prevent it from becoming too dense.

By following these tips, you can ensure that your gluten-free cakes turn out moist and delicious, without any rubbery texture.

Is Gluten Free Pound Cake Better the Next Day?

Gluten-free pound cake is better the next day. The flavors have a chance to mingle and the cake becomes even more delicious. To prevent it from drying out, store it in an airtight container. This rich and dense cake has the perfect, buttery soft crumb. Made with coconut flour, this recipe is nut-free, gluten-free and grain-free. It takes 15 minutes to prepare and 1 hour to cook, with a total time of 1 hour 15 minutes. The cake is perfect for those who love lemon flavor.

Ingredients

Here are the ingredients needed to make this delicious coconut flour cake:

This recipe uses coconut flour as a gluten-free alternative to wheat flour. It also includes a variety of other ingredients to add flavor and texture to the cake.

Instructions

Nutrition Information:

The yield of this paleo pound cake recipe is 6 servings, with each serving size being 1 slice. Each serving contains 437 calories, 28g of total fat, 17g of saturated fat, 1g of trans fat, 9g of unsaturated fat, 227mg of cholesterol, 489mg of sodium, 37g of carbohydrates, 2g of fiber, 27g of sugar, and 11g of protein.

Related posts:

For more delicious paleo recipes, check out the following related posts:

• Paleo Carrot Cake
• Paleo Upside Down Pineapple Cake
• Paleo Chocolate Chip Cookies

To make a delicious paleo pound cake, preheat the oven to 325 degrees and grease a loaf pan. Beat eggs with coconut milk, butter, honey, and vanilla extract until smooth. Add coconut flour, baking soda, and salt, mixing until a smooth batter forms. Pour the batter into 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. Allow the pound cake to cool completely before removing it from the pan.

Continue to Content

Yield: 6

Paleo Pound Cake

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

This rich and dense paleo pound cake has the perfect, buttery soft crumb. Made with coconut flour this recipe is nut-free, gluten-free and grain-free

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Ingredients

• 6 eggs
• 1/2 cup Coconut milk
• 1/2 cup honey
• 1/2 cup Butter,  melted
• 1 Tablespoon vanilla extract
• 1 cup coconut flour
• 1/2 Teaspoon sea salt
• 1/2 Teaspoon baking soda

Instructions

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.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 437Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 227mgSodium: 489mgCarbohydrates: 37gFiber: 2gSugar: 27gProtein: 11g

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