Whole30 Gluten-Free Pound Cake
Indulge guilt-free with this irresistible Whole30 Gluten-Free Pound Cake, a delightful twist on the classic dessert that’s both nutritious and flavorful. Made with a wholesome blend of almond flour, coconut flour, and arrowroot powder, this cake is naturally gluten-free and perfectly moist. The subtle sweetness from honey pairs beautifully with the bright, zesty notes of lemon and vanilla, while ghee and coconut milk create a velvety, tender texture. It's a quick and easy recipe, ready in under an hour, with just 15 minutes of prep time—perfect for anyone following a Whole30 or Paleo lifestyle. Whether enjoyed plain or topped with fresh fruit, this pound cake makes an ideal treat for breakfast, dessert, or a midday snack.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 0.25 cup arrowroot powder
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 4 large eggs
- 0.5 cup ghee
- 0.33 cup honey
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 0.25 cup coconut milk
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a loaf pan with ghee.
In a large bowl, combine the almond flour, coconut flour, arrowroot powder, baking soda, and sea salt. Whisk together to ensure there are no lumps.
In a separate bowl, beat the eggs until frothy, then add the melted ghee, honey, vanilla extract, lemon zest, lemon juice, and coconut milk. Mix well until all ingredients are fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just incorporated. Avoid overmixing to ensure the cake stays light and fluffy.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
Place the loaf pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the pound cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack before slicing.
Serve the cake as is or topped with a compliant fruit compote or fresh berries.
Nutrition Facts
Calories |
3296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.1 g | 317% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1064 mg | 355% | |
| Sodium | 2543 mg | 111% | |
| Total Carbohydrate | 211.9 g | 77% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 97.5 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 643 mg | 49% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2192 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
