Paleo Vanilla Pound Cake with Cream Cheese Frosting
Going paleo doesn't mean giving up dessert. This vanilla pound cake is proof. It's dense, moist, and packed with vanilla flavor, then topped with a creamy paleo cream cheese frosting that will fool anyone.
I served this at a family gathering and nobody believed it was paleo. It's now my go-to dessert for special occasions because it satisfies both the health-conscious and the dessert-lovers at the table.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For frosting: 1/2 cup cashew butter, 2 tablespoons coconut oil, 1 tablespoon honey, 1 teaspoon lemon juice, 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175C) and line a loaf pan with parchment paper.
- In a large bowl, whisk together the eggs, honey, coconut oil, and vanilla extract.
- Add the almond flour, coconut flour, baking soda, and salt. Mix until well combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan before removing.
- For the frosting, blend all frosting ingredients in a food processor until smooth.
- Spread the frosting over the cooled cake and slice to serve.
Tips
Coconut flour absorbs a lot of liquid, so don't be alarmed if the batter seems thick. If it's too thick to pour, add a tablespoon of almond milk. The cake will be dense like a traditional pound cake. Let the cake cool completely before frosting or the frosting will melt. For a vanilla bean flavor, scrape the seeds from half a vanilla bean pod into the batter along with the vanilla extract.
These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.