Vanilla Pound Cake

This Paleo style Vanilla Pound Cake recipe is just like the kind your grandmother used to make, but much healthier. 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.

Top this Paleo vanilla pound 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! 

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Vanilla Pound Cake

Servings 12

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 250

carbohydrate 16.3g

protein 3.8g

fat 19.1g

saturated fat 13.6g

cholesterol 55g

sodium 190g

fiber 2.4g

sugar 11.6g

Ingredients

  • 2 cup(s) almond flour
  • 1/2 cup(s) coconut flour
  • 1/4 teaspoon(s) sea salt
  • 1 teaspoon(s) baking soda
  • 4 large egg(s)
  • 2/3 cup(s) maple syrup or honey
  • 2/3 cup(s) coconut oil solid
  • 1/2 cup(s) coconut milk, full fat
  • 3 tablespoon(s) coconut milk, full fat
  • 2 tablespoon(s) vanilla

Instructions

  1. Preheat oven to 350 F. Coat a 9 x 13 inch pan with coconut oil.
  2. In a medium mixing bowl, combine and sift almond flour, coconut flour, sea salt, and baking soda.
  3. Add eggs to a large mixing bowl and beat lightly. Add maple syrup (or honey), coconut oil, coconut milk, and vanilla. Stir just until combined, and be careful not to over mix ( some small clumps of coconut oil are fine; it will melt while baking).
  4. Add dry ingredients to the wet mix until just combined, using caution not to over mix.
  5. Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Comments

  1. This was very good! My paleo baking has not always been successful (either too dry or too moist), but this turned out well. I subbed the honey for apple sauce as I didn’t have any honey to hand, but otherwise followed directions exactly and baked for 30 mins in fan oven. Served hot as a dessert, with coconut milk and applesauce drizzled over. Yum!

  2. Three days into this and I was craving cake so bad! Thank goodness for this recipe! It was super easy and is tasty. Just had some with almond butter and honey as a post work out snack and it was perfect.

    1. Jillian – I was never a fan of coconut either, but I think it was just that I’d been eating fake coconut flavoring my whole life. The flavor of coconut in these baked goods is usually VERY mild, if at all present. I’d give it a shot.

    1. Jennifer B – You can always find coconut flour on Amazon.com. It’s usually cheaper there than it is in stores. Otherwise, you can use almond flour. You may need to cut down the liquid in the recipe if you do that, though, since the coconut flour is very dense and soaks up a lot more liquid than almond flour.

    1. Sally – No, it’s just not as full of some of the nutrients that are present when it’s raw. I wouldn’t worry about it too much ;)

  3. Has any tried adding fruit to this recipe? I have some frozen banana and some apples that need to be used up. Any suggestions???

  4. Tried the vanilla pound cake recipe, but since I didn’t have coconut milk on hand, I substituted whole milk.

    After 40 minutes at 350 degrees (on the middle rack of the oven), the cake was soggy throughout the center.
    Baked it another 10 minutes, By then the edges were nearly burned and the center still soggy.

    Had to through the whole mess out.

    I’m prepared to try it again with coconut milk. Will this work?

    Thanks,
    Peter

  5. Tried this: the consistency and look was less like a traditional pound cake, but more like banana bread. However, it was very delicious. If anything, I would call this honey bread. Maybe if maple syrup is used instead, it would be much different…

  6. I followed this step for step and after letting it cool, I flipped it over to take out of the pan and the inside fell out – completely liquid! So disappointed because it tastes good…

    1. Hi Sarah, I am sorry your cake was under cooked. Some cooking with paleo flours can come with a lot of variation. It is always best to check the cake by sticking a toothpick in and come out clean. I find when I cook in the rainy season here in Florida, my recipes seem to take so much longer to cook.

    1. Hi Robin, you need 1/2 cup plus 3 TB of coconut milk. I have shifted the order a little to help understand. Unfortunately I don’t have a measurement for 1/2 cup plus 3 tablespoons so it can appear on one line. Be sure to use a 9×13 so the batter can spread out and cook evenly. Let us know how it goes.

    1. Since egg white is the main ‘binding’ ingredient in the recipe, I don’t think it will turn out right using only egg yolks. :( Please let us know if you get it to work though!

      In good health,
      Kinsey Jackson, Paleo Plan Nutritionist

  7. If I can eat eggs do you have another suggestion as to what to use as a binder? And if made with a substitute would it ruin the consistency?

  8. Wow, this recipe is perfect, not soo perfect! Amazing ingredients. I don’t have any problem with it, no soggy. I actually baked more than 10-12 minutes & doesn’t burned at the top. Perfect timing! I don’t have a full coconut milk in the can, i used instead of unsweetened fresh coconut milk.
    It’s not bad. Thank you so much!

    1. Hi Andrea,

      Yes, you can definitely make this in a loaf pan and you don’t need to make any changes to the recipe :) However, when I bake in a loaf pan, I always line the bottom with a piece of parchment cut to size to prevent sticking. That’s the only change I would make to the instructions.

      Sally

  9. I am making this cake for my daughter’s birthday. It is in the oven as I write. Using coconut oil at room temperature doesn’t allow it to combine with the other ingredients well…there are lumps of it in the dough that I couldn’t incorporate. From the above reviews it doesn’t seem that anyone else had that problem.

  10. Hi, I made this recipe last year and it was amazing. I don’t tolerate eggs as well this year and was wondering if anyone has tried egg substitutes (ie flax egg, chia egg, applesauce, aquafaba, or gelatin egg)? Thanks

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