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Gluten Free Pound Cake


  • Author: Noelle Tarr, NTP, CPT
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 12 1x
  • Diet: Gluten Free

Description

This gluten free pound cake is deliciously buttery, moist, and dense. Just like traditional pound cake, it has a smooth and tender texture, and just the right amount of vanilla flavor. Even though it’s paleo, no one will know! Finish with my vanilla glaze, fruit, or whipped cream. 


Ingredients

Scale
  • 4 large eggs, room temperature
  • ½ cup vanilla or plain dairy-free yogurt
  • ½ cup ghee or butter, soft at room temperature 
  • ¾ cup maple sugar or coconut sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 ¾ cups blanched almond flour
  • ½ cup tapioca flour
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt

Vanilla Glaze (Optional):

  • ¾ cup organic powdered sugar, sifted
  • 2 tablespoons coconut milk, room temperature
  • ½ tsp vanilla extract

 

 


Instructions

  1. Preheat oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper.
  2. In a large bowl, whisk the eggs. Add the yogurt, ghee, maple sugar, vanilla extract, and almond extract and stir until combined.
  3. Add the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and sea salt. Mix until smooth.
  4. Pour the batter into the prepared loaf pan and spread evenly.
  5. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. 
  6. Pull the loaf out of the pan and allow it to cool on a wire rack.
  7. Prepare the glaze by adding the powdered sugar to a pourable large measuring cup. Slowly add the coconut milk and vanilla extract and stir. Pour the glaze over the entire pound cake and let it set prior to slicing.

Notes

  • If you use butter, let it set out overnight so it’s soft and spreadable. If using ghee, you need to soften it slightly in the microwave for 5-7 seconds. It should be soft and spreadable, but not liquid. 
  • I’ve tested this recipe with many different vanilla and plain dairy-free yogurts, and they all worked great. I prefer Laava Vanilla Yogurt as it boosts the vanilla flavor. 
  • Maple sugar is harder to find, but gives the gluten free pound cake a light color. If you use coconut sugar, it will taste exactly the same, it will just be darker in color.
  • If your glaze feels too thin, just add a little bit more powdered sugar. If it’s too thick, add 1/2 teaspoon more of coconut milk at a time. It should be thick, but pourable.
  • Category: Dessert
  • Method: Bake

Keywords: paleo pound cake, gluten free pound cake, pound cake, vanilla pound cake, paleo

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