Paleo Plan

New Vanilla Pound Cake Recipe!

Vanilla Pound Cake
As you may know, it’s dessert month at Paleo Plan! And this week’s recipe is Paleo style Vanilla Pound Cake, just like the kind my grandmother used to make (but without all the stuff that would make me feel terrible now ;)

Traditional pound cake is definitely delicious, but it gets its name from the ingredients: a pound of butter, pound of eggs, and a pound of flour. Not Paleo friendly by a long shot. Fortunately, you can make a Paleo pound cake that is moist, delicious, and not too sweet.

Paleo Vanilla Pound Cake

Prep time: 10 minutes
Cook time: 40 minutes

Ingredients

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 2/3 cup maple syrup or honey
  • 2/3 cup solid coconut oil
  • 1/2 cup plus 3 tablespoons coconut milk (full fat from a can)
  • 2 tablespoons pure vanilla extract

Directions

1. Preheat oven to 350 degrees F. Coat a 9×5 inch loaf pan with coconut oil.

2. Combine the almond flour, coconut flour, salt, and baking soda in a bowl and sift.

3. Add the eggs to a mixing bowl and beat lightly.

4. Add the maple syrup, coconut oil, coconut milk, and vanilla. Beat lightly, but don’t overheat. It’s okay to have some small clumps of coconut oil; they’ll melt when you bake the cake.

5. Add the dry ingredients and mix until just combined, being careful not to over mix.

6. Pour the batter into prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.

Vanilla Pound Cake-Step

Top this cake with fresh berries for a refreshing dessert, or serve it with whipped coconut cream. You can customize it by using lemon or orange extract instead of the vanilla. No matter how you make it, you are sure to enjoy it! Please let me know how it turns out in the comments!

Vanilla Pound Cake

 

Nutrition Information

Serves 12

  • Calories 250
  • Total Fat 19.1g
  • Total Carbohydrates 16.3g
  • Dietary Fiber 2.4g
  • Sugars 11.6g
  • Protein 3.8g

 

Share it

Subscribe to the blog

31 Comments

  1. Please clarify: a 9 x 13 loaf pan?

  2. Thank you kindly for sharing this lovely recipe. I appreciate it very much. So glad it’s made with what I have on hand and it looks very moist like it has a very good texture. I can not wait to make this later tonight.

  3. I am not a baker, so I am sorry to ask a stupid question about the pan. It is listed to use a 9×13 loaf pan…but my loaf pans are 6×10 and my cake pans are 9×13. Was this tested in an actual loaf pan like “regular” pound cakes? Thanks. Your site has helped me so much. I lost 21 pounds and got rid of IBS, but have fallen into the trap of bad eating again. Trying to get back to Paleo and feeling better, and I appreciate all the info you give.

    • Neely Quinn

      Kathy – Sorry about that! I just edited the post to say 9×5, but I’m sure your 6×10 will work just fine, as well. Hope you like it!

  4. I have just started the program. I am 2 weeks into it and Im doing good. I enjoy it. I would like some support people to talk to and to get new receipes. I get bored with the same things. This receipe will satisify my sweet urge.

  5. Same question-I want to make this-but I consider my 9×13 pan a pan for brownies or cake. The word “loaf” threw me off!

    • Neely Quinn

      Lynne – Sorry! It was a typo. Should be 9×5 and I changed it to reflect that. Thanks for catching that and again, sorry for any confusion.

  6. Monica Rickard

    Hi,
    Thanks for sharing this great treat for Paleo. I’m currently recommitted to the 30 day plan after going way off track during the holidays. Once my 30 day Paleo Plan is finished I plan to try out some great meals and desserts.

  7. Any suggestions for substitutions for those of us who are sensitive to coconut. It is such a major ingredient in paleo cooking and baking.

  8. i just baked this bread it turn out amazing so good in taste and look good too thanks for sharing .

  9. Looks like an amazing recipe, and not too hard to make as well!

    Will definitely try this one out.

    Thanks for sharing!

  10. this sounds yummy and I cant wait try it!!!

    I didn’t know you can whip coconut milk, do you whip it like whip cream?
    I also wish you had a print friendly button.

    • Neely Quinn

      Penny – Yes, it’s best if you whip it when it’s cold, so put a can of coconut milk in the fridge and then take the cream off the top and whip it up!

  11. You are right, 9×13 is a cake pan;) Just a typo I think – I would go ahead and use the loaf pan that you have.

  12. Made it tonight…very delicious. Moist and not too sweet. Followed the recipe to a “T” and it took 40 min to bake.

  13. This was absolutely DELICIOUS. Made it for a birthday party this weekend and subbed 1/4 cup of the almond flour for cashew flour and it was dense yet moist with a lovely crusty top– perfect with the fresh strawberries sweetened and partially blended with honey that we had it with! We did a dollop of cocounut creme sweeted with just a bit of maple syrup and everyone raved.

    Love love love. So good. Thanks for this recipe!!

  14. I adjusted this recipe after a friend told me her cake came out a bit oily. I reduced the oil to 1/3 cup plus about 2 tablespoons and since I usually like my treats less sweet, I omitted 1 tablespoon honey- both changes worked great.

    Other things I tried…I only have a 7 by 4 inch loaf pan so I had extra batter. I made 6 cupcakes with the remining batter with great success. They were much faster and did not get as brown as a result (honey usually leaves my baked goods a darker brown). I squeezed half a lime into 3 cupcakes’ worth of batter and chopped some 100% dark chocolate into the rest. In the end, I have three delicious flavors all with the same base batter. Thank you so much for sharing this great recipe. I butchered it and it survived beautifully. A new favorite- I hope to try it as a base for tiramisu. I wonder if it will hold up soaked in espresso? :) Yum.

  15. I bought unsweetened Coconut milk, is that what I use for this recipe?

  16. I purchased unsweetened Coconut milk, is this what I use for the recipe?

  17. Neely it is canned coconut milk, that was in the organic section. Should it be unsweetened?

  18. I made this recipe & its really yummy, but agree it is a little oily so next time I will reduce the coconut oil.

  19. Jennifer

    I made this today and used honey (it’s what I had on hand). I cooked it in 3 small loaf pans (3×5) as to limit myself from eating the whole thing ;). I thought it would take a shorter amount of time to cook however it did not. It took 35 minutes. I probably should have spread between 4 pans because it rose over and the edges started becoming very brown before the center was done. To help it not burn I put foil over the pan for the last ten minutes. In the end this worked beautifully! The cakes are AMAZING! And now I have 1 to eat & 2 to freeze. Next time I think I will try the maple syrup and maybe some dark chocolate…..

    Thanks for the recipe I LOVE it! (and so do my kids!)

  20. Catie Sims

    Loved this recipie! Going to try it with Orange Extract next time…

  21. Lindsay

    THIS CAME OUT AWESOME!!! I replaced the coconut oil with unsalted organic butter (same quantity), used 1/4 c+ 3T of coconut cream and 1/4 cup of organic whole milk in place of the coconut milk and both substitutions worked out fine. I tried the butter to see if the same amount would get rid of the “oily” result others were commenting on and it did. I replaced the coconut milk with the coconut cream/milk just b/c that’s what I had. Also, after preparing the batter, I split it in half in two bowls and added 3-4 T of unsweetened organic cocoa powder, 1 additional T of coconut cream and about 1/4 cup of dark chocolate shavings that I just chopped off a big bulk block to one of the bowls and stirred until it was mixed through. Then I alternated putting giant dollops of the “vanilla” batter and the “chocolate” batter in the loaf pan. Once all the batter was in I took a chopstick and “swirled the batter” with 2 big strokes. Finally, I topped the whole thing with another 1/4-1/3 cup of chopped dark chocolate chunks that I took off the big bulk block. The result was this phenomenally moist marbled loaf cake. My son had just begged for this little chocolate/vanilla mini pound cake loaf in Starbucks yesterday morning and it looked delicious but full of empty carbs and processed sugar. This was a wonderful, healthier alternative!

  22. Michelle

    I want to try this receipe for my daughters birthday this weekend. I normally make the traditional pound cake with the pound of everything and in a tube pan. Do you think I could double this receipe for the tube pan or I also have 10in x3 round pan. Any suggestions would be helpful. We are a big family of bakers and I am trying to bake in a healthier way and not boring. Cant wait to taste this and I am going to use the butter also.

  23. Kristen

    Why does she need to clarify? She says 9×5 loaf pan..

  24. Trysten H

    Any suggestions for someone with almond allergy. Wanted to try with all coconut flour but didnt know how.

  25. Lettie G

    I used cashew meal instead of almond flour and it turned out great! Also used half of the amount of maple syrup.

  26. I made this tonight, and my husband raved about it. It is very good…served it with strawberries and cream. Oh, and I used agave syrup instead of honey. Will defo be making it again.

Leave a Comment

paleoplan