Print

Gluten-Free Pound Cake

Gluten-free pound cake.

5 from 2 reviews

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.

Ingredients

Scale
  • 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
  • 21/2 teaspoons baking powder
  • pinch fine sea salt

Instructions

  1. Preheat oven to 350ºF and grease an 8″ x 5″ loaf pan and line with a parchment paper sling.
  2. 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.
  3. Pour batter into the prepared loaf pan and smooth over the top.
  4. Bake in a preheated oven for 50-60 minutes until a toothpick inserted in the middle comes out clean.
  5. Let cool the loaf cool completely before slicing.

Notes

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.

Nutrition

Keywords: Gluten-Free Pound Cake

LEXI'S SECRETS TO GETTING DELICIOUS DINNER ON THE TABLE FAST 

Lexi's sharing her top secrets to prepping ahead of time and quick meals!