Gluten Free Vanilla Poundcake

This recipe is a lightened version of a classic buttermilk pound cake. It can be made dairy free and is perfect as a year round treat. We like to eat this with some fresh seasonal fruit and a dollop of whipped cream. Be sure to try this recipe for your next BBQ or social gathering!


Quick tip: If the top of the loaf starts to brown too much, just turn down the heat to about 325°F and continue to bake until the center is done.

Gluten Free Vanilla Poundcake
Prep time: 15 minutes | Cook time: 35-40 minutes | Serves: 12



2 cups almond flour
½ cup coconut flour
¼ teaspoon salt
1 teaspoon baking soda
4 pastured eggs
⅔ cup honey
⅔ cup unsalted grass-fed butter, softened (coconut oil can be used too)
¾ cup full-fat coconut milk or heavy cream
1 tablespoon vanilla extract



1.) Preheat the oven to 350° F and grease a 9×5” inch loaf pan with coconut oil.

2.) In a mixing bowl, cream together the butter and honey until smooth. Beat in the eggs one at a time, then the vanilla and mix until smooth. In another bowl, mix together all the dry ingredients, then fold into the butter mixture. Slowly add the coconut milk and mix until there are no lumps.

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

Feel great and remember to enjoy your health!


The Warrior Wife


**Not sure where to purchase some of these specialty ingredients? Just click on the ones in blue text and it will take you to Amazon where you can purchase them for yourself!

*Although it is not specified in the recipe, I only use ingredients that are organic and/or GMO-free. I believe this is the healthiest way to eat and encourage everyone to do so as much as possible. It is a more expensive way to eat but it is worth every penny!