Paleo Citrus Pound Cake

PALEO, PEGAN, REFINED SUGAR FREE, DAIRY FREE, GLUTEN AND GRAIN FREE

MAKES: ONE LOAF OF POUND CAKE OR ONE 8” ROUND CAKE

Ingredients:

2 cups almond or cashew flour

½ cup coconut flour

1 teaspoon baking soda

4 eggs

⅔ cup honey or maple syrup

⅔ cup coconut oil, melted

½ cup full fat coconut milk

zest of one orange

3 TBS fresh squeezed orange juice

2 teaspoon vanilla 

Optional: assorted citrus slices, peeled. You can use meyer lemon, grapefruit, cara cara orange, mandarin or blood orange.

Instructions:

Preheat oven to 350°F

Coat a 9 x 5 loaf pan or 8” round pan or 9” springform pan with coconut oil. Cut a piece of parchment paper for the bottom of the pan to allow the cake to come out cleanly.

Combine almond flour, coconut flour, salt, and baking soda in a bowl and whisk until well combined.

Add eggs to a medium sized bowl and beat lightly. Add syrup or honey, coconut oil, coconut milk, orange zest, orange juice and vanilla to eggs and mix well. 

Add the dry ingredients to the egg mixture and mix until combined. 

Pour the batter into your prepared pan and bake for 35-40 minutes until the top is golden brown and a toothpick inserted into the cake comes out clean.

To make a vanilla pound cake, omit the orange zest and juice and replace orange juice with coconut milk.

If you are feeling fancy, you can line the bottom of your oiled pan with sliced, peeled citrus and then pour the batter on top. When you bake your cake and flip it over, you will have a beautiful citrus topped cake.

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A paleo citrus pound cake

Paleo Citrus Pound Cake


  • Author: Beth Bollinger

Description

MAKES ONE LOAF OF POUND CAKE OR ONE 8” ROUND CAKE


Ingredients

Scale

2 cups almond or cashew flour

½ cup coconut flour

1 teaspoon baking soda

4 eggs

⅔ cup honey or maple syrup

⅔ cup coconut oil, melted

½ cup full fat coconut milk

zest of one orange

3 TBS fresh squeezed orange juice

2 tsp vanilla 


Instructions

Preheat oven to 350°F

 Coat a 9 x 5 loaf pan or 8” round pan or 9” springform pan with coconut oil. Cut a piece of parchment paper for the bottom of the pan to allow the cake to come out cleanly.

Combine almond flour, coconut flour, salt, and baking soda in a bowl and whisk until well combined.

Add eggs to a medium sized bowl and beat lightly. Add syrup or honey, coconut oil, coconut milk, orange zest, orange juice and vanilla to eggs and mix well. 

Add the dry ingredients to the egg mixture and mix until combined. 

Pour the batter into your prepared pan and bake for 35-40 minutes until the top is golden brown and a toothpick inserted into the cake comes out clean.

To make a vanilla pound cake, omit the orange zest and juice and replace orange juice with coconut milk.

Notes

If you are feeling fancy, you can line the bottom of your oiled pan with sliced, peeled citrus and then pour the batter on top. When you bake your cake and flip it over, you will have a beautiful citrus topped cake.

  • Category: Sweet Treats

Keywords: PALEO, PEGAN, REFINED SUGAR FREE, DAIRY FREE, GLUTEN AND GRAIN FREE