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.Slices of Pound Cake on White Plate | Vitacost Blog

Slices of Pound Cake on White Plate | Vitacost Blog
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Vanilla Pound Cake

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 15
Calories 231 kcal
Author Liana Werner-Gray


  1. Preheat oven to 350 degrees F. Using coconut oil, grease cake pan.
  2. Using hand mixer on high, blend together buttery coconut oil, coconut sugar and maple syrup until well combined, about 3 minutes.
  3. On medium speed, blend in vanilla and eggs (one at a time). Slowly blend in milk until fully combined and smooth.
  4. Using spoon or spatula, mix in tapioca flour, almond flour, oat flour, baking powder and salt until combined.
  5. 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.