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.
Servings: 8 Slices
Ingredients
- 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
Instructions
- 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.
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
Serving: 1/8 recipe | Calories: 262kcal | Carbohydrates: 20g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 61mg | Fiber: 3g | Sugar: 13g