Gluten-Free Pound Cake
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.
Prep Time: 00:10
Cook Time: 00:50
Total Time: 60 minutes
Yield: 8 Slices 1x
Diet: Gluten Free
1x 2x 3x Ingredients
½ cup maple syrup
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.
To make this dairy-free, you can substitute coconut oil in place of the butter.
Serve the pound cake as is, for an afternoon treat, or with berries and whipped cream,
coconut whipped cream or ice cream.
Serving Size: 1/8 recipe
Saturated Fat: 9g
Keywords: Gluten-Free Pound Cake