Vanilla Pound Cake

Vanilla Pound Cake
Recipe makes 12 servings.
Approximate Cook Time: 30 minutes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 13
Rating: 4.69
Login or Sign Up to rate this recipe.

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.


25 Comments

  1. Alisa

    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. Allyse G

    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.

  3. Jillian

    I don’t like the taste of coconut. Does that taste come through using all of the coconut ingredients?

    • Neely

      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.

  4. Jennifer B

    I can’t find coconut flour anywhere. What can I use to substitute? Thanks.

    • Neely

      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.

  5. Sally

    Read in many places that honey is bad for you when cooked. Paleoplan, what is your advice on this? Thanks.

    • Neely

      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 ;)

  6. Amber Noll

    Best cake ever yum yum

  7. Jennifer S

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

  8. Peter

    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

  9. Melissa

    Tried this for the first time and LOVE it. I use it when I crave sweets and it works for me :)

  10. Anonymous

    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…

  11. Alitia

    Is it canned coconut milk?

    • Karen

      Alitia, yes you can use canned coconut milk for this recipe.

  12. Sarah

    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…

    • Karen

      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.

  13. Robin

    Why is coconut milk listed twice?

    • Karen

      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.

  14. Angela

    Can I use egg yolks only instead of whole eggs?

    • Kinsey Jackson

      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

  15. Lisa Inlow

    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?

  16. Lisa Inlow

    Oops, typo on my above comment. Should have read “can’t eat eggs”.

  17. Danielle

    Simply amazing, thank you for sharing!!

Leave a Comment

Vanilla Pound Cake

Number of servings 12
Approximate cooking time: 30 minutes

Nutritional information provided to Paleo Plan
members only. Login to see them, or sign up.

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.