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 | Yields: 1 loaf
2 cups organic almond flour
½ cup organic coconut flour
¼ teaspoon salt
1 teaspoon organic baking soda
4 organic eggs
⅔ cup organic honey
⅔ cup organic unsalted 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.