So, of course, our early, early, ancestors never had paleo pound cake, and it really is a shame, don’t you think? Thank goodness times have changed, because those living the paleo way can still indulge in the sweetness that is this cake.
Now, I know this recipe calls for eggs, but that’s because I’m not strictly paleo. However, there are ways to substitute eggs, as you’ll see below. So, you really can have your cake, and eat it, too!
Same with the frosting recipe. You can use cream cheese, or coconut oil. Totally up to you. But either way, the result is a moist, delicious and totally healthy pound cake recipe.
Paleo Vanilla Pound Cake and Cream Cheese Frosting
Pound Cake Ingredients
2 cups almond flour
1/2 cups coconut flour
1/4 teaspoon sea salt
1 teaspoon baking soda
4 large eggs (or see how to make Flax Eggs)
2/3 cup honey
2/3 cup coconut oil, solid
1/2 cup coconut milk, full fat
3 tablespoons coconut milk, full fat
2 tablespoons pure vanilla
Preheat oven to 350 F. Coat a 9×13 pan with coconut oil.
In a medium bowl, combine and sift almond flour, coconut flour, sea salt, and baking soda.
Add eggs to a large mixing bowl and beat lightly. Add honey syrup, coconut oil, coconut milk, and vanilla. Stir just until combined (some small clumps of coconut oil are fine; it will melt while baking).
Add dry ingredients to the wet mix until just combined (do not over mix).
Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
1 cup coconut oil (or 16 ounces full fat cream cheese)
1/4 cup honey
1 1/2 teaspoon pure vanilla
6 tablespoons cashew butter
1 teaspoon lemon juice
Add all ingredients to a food processor (not blender!) and mix well. Store extra in an airtight container.
Cake Recipe from Paleo Plan
Frosting Recipe from Swiss Paleo