Gluten-Free Pound Cake Recipe
Your tastebuds (and your guests) will never know this moist, sweet and buttery pound cake is gluten-free.
Servings 9 slices
Calories 267kcal
Equipment
- 8x4 inch loaf pan (1.5 quart)
Ingredients
Dry Ingredients
- 1⅓ cups blanched almond flour
- ¼ cup coconut flour
- ¼ tsp sea salt
- 1 tsp baking powder (here's how to make your own)
Wet Ingredients
- 4 large eggs
- ½ cup maple syrup
- 3 oz. cream cheese (room temperature)
- ¼ cup butter (room temperature)
- ¼ tsp vanilla extract (here's how to make vanilla extract)
Instructions
- Preheat your oven to 325F. Grease a 1.5 quart loaf pan and line it with parchment paper.
- In a medium bowl, stir together the dry ingredients (almond flour, coconut flour, sea salt and baking powder) until well combined, then set aside.
- Using a separate bowl and a hand mixer - or a stand mixer - whip the cream cheese and butter together using medium speed.
- Add an egg and whip until smooth, then add in the remaining eggs one by one. Once mixed, add in the maple syrup and vanilla extract, then whip again.
- Pour the liquid mixture into the bowl with the flour mixture and mix on low speed until well combined. If you’re using a stand mixer you can pour the flour into the liquid just to keep things simple, but in general it’s easier to add the liquid to flour because there are fewer clumps that you have to smooth out.
- Pour the cake batter into your prepared pan and bake for about an hour, or until a toothpick comes out clean. Store any leftovers in an airtight container.
Nutrition
Calories: 267kcal | Carbohydrates: 18g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 175mg | Potassium: 130mg | Fiber: 3g | Sugar: 12g | Vitamin A: 404IU | Calcium: 97mg | Iron: 1mg