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Gluten Free Pound Cake

June 21, 2017 · Kelly Bejelly · 14 Comments

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slices of gluten free pound cake with strawberries and whipped cream with text overlay

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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

  • 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
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.

Continue to Content
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

  • 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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kelly Bejelly
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.

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About Kelly Bejelly

Kelly Bejelly is a Bestselling Cookbook Author who loves recreating recipes and making them Gluten-free!

Check out my print cookbook Paleo Eats

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Comments

  1. Kim says

    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.

    Reply
    • Kelly Bejelly says

      August 27, 2017 at 4:34 pm

      one regular loaf hun

      Reply
  2. Kathy dempsey says

    March 20, 2018 at 10:37 am

    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.

    Reply
  3. Pam says

    April 10, 2018 at 11:27 am

    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.

    Reply
    • Kelly Bejelly says

      April 16, 2018 at 8:28 am

      Sorry it didn’t work for you hun.

      Reply
  4. Sally lovick says

    September 28, 2018 at 10:41 am

    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 😘

    Reply
    • Kelly Bejelly says

      November 27, 2018 at 10:38 am

      Congrats on your husband beating diabetes naturally! I hope you enjoy the recipe hon.

      Reply
  5. Carolyne says

    June 1, 2019 at 7:37 am

    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!

    Reply
  6. Olivia Heiberg says

    June 25, 2019 at 5:12 pm

    This was delicious! Good crumb and it looked just like a regular pound cake.

    Reply
  7. Michelle says

    October 28, 2019 at 7:18 am

    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!!

    Reply
    • Kelly Bejelly says

      December 29, 2019 at 6:59 pm

      So glad you both enjoyed it Michelle.

      Reply
  8. Silvia says

    June 5, 2020 at 1:24 pm

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

    Reply
  9. Fatima says

    July 14, 2020 at 8:19 am

    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

    Reply
    • Kelly Bejelly says

      July 20, 2020 at 1:25 pm

      You might try doubling it.

      Reply

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Hi! I'm Kelly. I've been cooking and creating recipes at A Girl Worth Saving for the last 9 years. I focus on simple, healthy recipes that everyone will love. Read More…

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