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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.
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
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.
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
- Preheat the oven to 325 degrees and greased a loaf pan.
- Beat eggs with the coconut milk, butter, honey and vanilla extract, until smooth.
- Add coconut flour, baking soda and salt mixing until smooth batter forms
- 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.
- Allow the pound cake to cool completely before removing it from the pan.
Amount Per Serving: Calories: 437Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 227mgSodium: 489mgCarbohydrates: 37gFiber: 2gSugar: 27gProtein: 11g