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


  • 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


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



  1. 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.

  2. 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.

    1. 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!

  3. 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.

  4. 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!

    1. 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.

  5. 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.

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

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

    Will definitely try this one out.

    Thanks for sharing!

  8. 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.

    1. 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!

  9. 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!!

  10. 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.

  11. 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!)

  12. 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!

  13. 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.

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

  15. 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.

  16. This is the best cake ever!! Moist and dense and full of flavor. Nobody misses or notices a lack of wheat flour. A very special recipe to us!!

    1. Charlee,
      Thank you for your comment and concern about our recipes origins. All of our recipes, unless noted, are originals and created for Paleo Plan by our resident Chefs. Any recipes that we adapt or “copy” are always properly documented and we certainly give the credit where it is due such as where we credit one of our meal planners with the photo.

  17. Do we have to sift the almond flour? Since it is made by almonds, lots are left over from the sifting. Is the sifting simply to break up big clumps?

    1. Hi Saphry – Sifting is important for the texture of the cake. It eliminates the clumps and larger pieces from coarsely ground almond flour or meal. If you don’t mind those extra clumps, the flavor will still be excellent without sifting the flour first.

  18. O my gosh this is THE BEST cake I’ve made and had since i made them with almond/cocos flour.
    Thank you so much for this recipe.

  19. due to egg allergies, I just made this w/ “flax eggs” – it’s cooling right now and smells wonderful! Usually vegan versions take longer to bake, so I’m not surprised that this took 60 minutes. Can’t wait to see how it turns out!

  20. I’m new to baking with coconut milk– I was surprised to see all the cream on top when I opened the can! Should I shake it to mix in the cream with the liquid underneath? Or take the cream off?

    1. Hi Christina,

      Technically, you can do both. Personally when I’m just subbing it in for another milk or I’m baking with it, I have the can at room temperature, pour all contents into a larger glass mason jar, and then stir til combined. You can then store what you don’t use in the fridge for a few weeks. Hope that helps!

      Aimee McNew, MNT, Certified Nutritionist

  21. I love this recipe. It turned out so moist and flavorful. Even my non-paleo teenager loved it. I did have one problem though. The cake fell and was kind of gooey in the middle as well. I live at 7,500 ft. In altitude and this is a common problem for me when I bake. I will try some of my high altitude tricks when I make it again but wondered if there was already a fix for altitude out there.

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