We know it as the moist cake under our fruit and whipped cream topping, but pound cake has a history as rich as it’s taste. With origins dating back to the early 1700s, this timeless dessert’s original form – which included only four ingredients – is featured in the first cookbook ever published in the United States. Swapping traditional all-purpose flour for a gluten-free blend and incorporating nut milk and vanilla, this clever reincarnation has the same classic buttery taste, and it’s made with better-for-you ingredients.
Vanilla Pound Cake
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 15
Calories 231 kcal
Ingredients
- 12 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 3/4 cup Nutiva Organic Coconut Sugar
- 1/4 cup maple syrup
- 1 Tbsp. vanilla
- 4 eggs or flax egg
- 1/4 cup Milkadamia Macadamia Milk
- 1 cup tapioca flour
- 3/4 cup Bob’s Red Mill Natural Almond Flour
- 1/4 cup fine oat flour
- 1 tsp. baking powder
- 1/4 tsp. Redmond Real Salt
Instructions
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Preheat oven to 350 degrees F. Using coconut oil, grease cake pan.
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Using hand mixer on high, blend together buttery coconut oil, coconut sugar and maple syrup until well combined, about 3 minutes.
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On medium speed, blend in vanilla and eggs (one at a time). Slowly blend in milk until fully combined and smooth.
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Using spoon or spatula, mix in tapioca flour, almond flour, oat flour, baking powder and salt until combined.
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Pour into prepared tray; bake 55 to 60 minutes, till cake is no longer moist in middle.
Recipe Notes
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Nutrition Facts
Vanilla Pound Cake
Amount Per Serving
Calories 231
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 11g55%
Cholesterol 44mg15%
Sodium 67mg3%
Potassium 69mg2%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 9g10%
Protein 3g6%
Vitamin A 72IU1%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.