Mmmmmm, who doesn't love poundcake!? So buttery and delicious! When I became gluten free in 2012, I never knew that I could bake all of the same things I was used to making by just experimenting with different flours! There are so many different types of flour now that it's so simple. This poundcake is made with a mix of almond and coconut flours, and has absolutely no refined sugar! I think it is so much more tasty than any of those boxed poundcakes I used to by, filled with sugar and fat! My hubby would have to agree. He sits here chowing down on a piece right now as I write this. This is one recipe that shows that gluten free doesn't have to be bland and dry, that is can be absolutely delicious! I hope you enjoy it as much as I do Ingredients: 4 Organic Eggs 3/4 c. Pure Clover Honey 1/2 c. + 4 tbsp. Milk (I used coconut, but you can use any kind you want) 1 1/2 tbsp. Pure Vanilla Extract 2/3 c. Organic Extra Virgin Coconut Oil (the solid kind) 2 c. Almond Flour 1/2 c. Organic Coconut Flour 1/4 tsp. sea salt 1 tbsp. Baking Soda
Directions: 1. Preheat oven to 350 degrees. Grease a loaf pan with coconut oil 2. Whisk eggs, coconut oil, milk, honey, and vanilla together until fully combined. 3. Next, add the flours, salt and baking soda right on top and mix well to combine. Don't worry, the batter will be lumpy but it's fine. 4. Bake at 350 degrees for 45 minutes and let cool for 10 minutes before serving. 5. Serve with fresh strawberries for a scrumptious dessert or eat by itself for breakfast with a good cup of coffee!
My name is Melanie and I am a wife, a mom of two amazing kiddos, a blogger, writer, chef, baker, artist, and I live a gluten free lifestyle. Thanks for joining me on my journey!