Paleo Plan

Vanilla Pound Cake

Vanilla Pound Cake

Serves 12

Approximate cook and prep time: 50 minutes


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


Preheat oven to 350 degrees F. Coat a 9x5 inch loaf pan with coconut oil.

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

Add the eggs to a mixing bowl and beat lightly.

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.

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

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

Serve with berries or coconut whipped cream.


  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. 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?

    • 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.

    • Jennifer B – You can always find coconut flour on 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. Read in many places that honey is bad for you when cooked. Paleoplan, what is your advice on this? Thanks.

    • 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. 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?


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