Paleo Coconut Flour Pound Cake

Name: Paleo Coconut Flour Pound Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 6 large eggs; 1 cup full-fat canned coconut milk; 1/3 cup pure maple syrup; 2 teaspoons pure vanilla extract; 2/3 cup + 1 TBSP coconut flour; 1/2 cup tapioca flour; 1/2 teaspoon sea salt; 1 teaspoon baking powder

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
1 loaf
Calories
197 kcal
Course
Breakfast
Cuisine
American

Paleo Coconut Flour Pound Cake

Tyler Espinosa

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Moist, fluffy, dense and delicious grain-free pound cake for all your pound cake loves!

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Ingredients

Servings

6 large eggs
1 cup full-fat canned coconut milk
1/3 cup pure maple syrup
2 teaspoons pure vanilla extract
2/3 cup + 1 TBSP coconut flour
1/2 cup tapioca flour
1/2 teaspoon sea salt
1 teaspoon baking powder

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Instructions

Preheat the oven to 325 degrees F and line a 9" x 5" loaf pan with parchment paper.
Add all ingredients to a blender and blend until smooth. Transfer batter to the prepared loaf pan and smooth into an even layer. Bake on center rack of preheated oven for 1 hour, or until the loaf is golden-brown on top and feels firm when poked.
Allow pound cake to cool at least 30 minutes before slicing and serving. Serve with choice of toppings - I like almond butter, sliced bananas, blueberries, a drizzle of honey or pure maple syrup and a sprinkle of hemp seeds.