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Last Updated on December 4, 2020

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

gluten free pound cake in a baking pan

 

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.

What you need for this Gluten Free Pound Cake recipe

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

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 with coconut flour so it could be nut-free.

Common Questions about Gluten Free Pound Cakes

How do you keep a gluten free cake moist?

You really want to make sure to keep the baked good in a sealed container. This will help prevent moisture loss. Also, this recipe is filled with a lot of liquids to help keep it buttery and moist.

Why is my gluten free cake rubbery?

Overworking the batter, especially if you are using xanthum gum can make cakes rubbery.

Is gluten free pound cake better the next day?

Yes, it is. The flavors will have a chance to mingle. Just make sure to keep it in a air tight sealed container to prevent it from drying.

gluten free pound cake in a baking pan
Yield: 6

Gluten Free Pound Cake

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

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

Ingredients

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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14 Comments

  1. I made the paleo pound cake today. I changed a couple of things: I used organic raw blue agave instead of honey and earth balance organic whipped butter instead of reg butter. It is very good!! I’d make it again. Next Time I’d try the honey. I just didn’t have any.

  2. Nasty, nasty, nasty. My pound cake looked nothing like the picture and is basically a yellow brick. Yes I used and followed the directions. Even added more liquid, still not a batter, just a gloppy mess. My guy ate it with some fresh berries and asked how much was left. I showed the remaining loaf and he said “throw it out, this is disgusting.” We won’t be doing this again.

  3. Haven’t tried it yet. Will try this weekend and send comments. My husband and I have been paleo for 2years in an effort to eliminate his diabetes…YEAH we have been successful. Absolutely no drugs at all! Looking forward to trying your recipes 😘

  4. This was delicious. Thank you for sharing! I haven’t had pound cake in years since days of buying Entenmann’s . I used this for strawberry shortcake and bf, who is not paleo did not notice any difference!

  5. Love it!! Thank you for this recipe!! The first cake was such a hit, I’m making my 2nd one already!! My husband and I are doing a 6 wk challenge that doesn’t allow honey so I swapped coconut palm sugar instead. It worked great. Thanks again!!

  6. Hi Kelly, I am a paleo person. I made your poundcake. It is so delicious. All my family loves it. Thank you so much!!!!

  7. Hi
    I have a loaf mold that the sizes are 26×11×5
    I don’t know how many egss and others I need? I want to puff my cake…
    Please guid me
    Thanks