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Humble in its appearance, yet so delicious, this Gluten-free Pound Cake is moist, dense and so buttery. It’s simple to make, and good enough to eat all by itself, or served up with a little bit of whipped cream and fruit for the perfect sweet treat.
Almond Flour Pound Cake
Traditionally pound cake is made with a pound each of some staple baking ingredients, like butter, eggs and flour. Well, we took that classic taste of sweet and dense pound cake, and made it gluten-free thanks to the use of a few easy-to-buy gf flours. It’s primarily made from almond flour, which makes it really moist, as well as a bit of coconut flour and tapioca flour. It took quite a few tests to just get the right consistency here: dense, yet moist, and rich but not too heavy.
This pound cake recipe will be loved by everyone, whether you need to be gluten-free or not. Perfect for an afternoon treat with some nutrient-dense ingredients (thanks almond flour and unrefined sweeteners!) It’s also easily made all in one bowl and ready in just about an hour. Add it to your baking list, now!
What You Need to Make It
- Almond Flour
- Tapioca Flour
- Coconut Flour
- Maple Syrup
- Vanilla Extract
- Baking Powder
Gluten-free flour substitutions: This bread took a lot of testing time to get just the right texture. We don’t recommend swapping or leaving out the almond, coconut or tapioca flour that is called for.
Sweetener: You can swap out the maple syrup for honey, but it will leave the bread darker in color due to the browning of the honey in the oven.
Butter: You can use coconut oil, but it will obviously lose the buttery flavor.
Eggs: We haven’t tested this without eggs and do not think it would work without them.
Measure out your flour correctly! Gluten-free flours can be tricky to measure as it can be easily compacted, even straight from the bag. So we’ve included the weight in grams here and recommend you weigh it, if possible. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale, spooning the almond flour into the cup measurement gets you as close to the correct measurement as possible. For coconut and tapioca flour scoop and then level it off.
Use good vanilla extract. This cake has so few ingredients and flavors. Using a really good vanilla extract (ever made your own?) is a good move here.
Bake it correctly. Bake it until the bread is golden brown all over and there are no wet crumbs on a toothpick when it’s inserted into the middle of the bread. If you have an instant-read thermometer it should read about 190 degrees when measured from the middle of the bread.
Let the bread cool slightly before cutting. Like any quick bread, cutting the bread too soon after taking it out of the oven with result in a bread that tastes too moist at first, and then later, one that is dry as all the steam has escaped from the bread when it was hot. Let it cool until the bread is no longer warm to the touch, about 3-5 hours.
How to Serve It
We opted to leave this without a glaze, however, you can totally glaze the top of this bread or put a dusting of powdered sugar. Check out this Carrot Cake Loaf which has a quick glaze you could use. This glaze uses organic powdered sugar. If you prefer to use a glaze without any refined sugars, check out the glaze we use on our Cinnamon Roll Overnight French Toast Bake!
How to Store It
This bread is best eaten within 2 days. Store this bread covered at room temperature. You can also freeze this loaf, for up to two months! Defrost at room temperature. It will be slightly moister once defrosted than when it is freshly baked.
Watch the video here:
If you like this bread recipe, check out these others:
- Gluten Free Banana Bread
- Double Chocolate Zucchini Bread
- Gluten Free Pumpkin Bread
- Easy Gluten Free Cornbread
Gluten-Free Pound Cake
- ½ cup maple syrup
- 3 eggs
- 2 teaspoon vanilla
- ½ cup unsalted butter melted and cooled slightly
- 2 cups 200 grams almond flour
- 1/2 cup 58 grams coconut flour
- ¼ cup 30 grams tapioca flour
- 2-1/2 teaspoons baking powder
- pinch fine sea salt
- Preheat oven to 350ºF and grease an 8" x 5" loaf pan and line with a parchment paper sling.
- In a large bowl, whisk together maple syrup, eggs, vanilla and butter until well combined. Add in almond flour, coconut flour, tapioca flour, baking powder, and salt and whisk until fully combined.
- Pour batter into the prepared loaf pan and smooth over the top.
- Bake in a preheated oven for 50-60 minutes until a toothpick inserted in the middle comes out clean.
- Let cool the loaf cool completely before slicing.