Go Back
+ servings
Gluten-free pound cake.
Print Recipe
5 from 2 votes

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 Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Sweets
Diet: Gluten Free
Keyword: gluten-free pound cake
Method: Bake
Servings: 8 Slices
Author: Lexi's Clean Kitchen


  • 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.


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: 1/8 recipe | Calories: 262kcal | Carbohydrates: 20g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 61mg | Fiber: 3g | Sugar: 13g