Paleo Citrus Pound Cake
This Paleo Citrus Pound Cake is a light, moist and refreshing take on traditional pound cake. Almond flour, coconut flour, coconut milk and fresh orange juice and zest come together for a gluten free, low carb cake that is absolutely delicious.
Equipment
- 8 inch cake pan
Ingredients
- 2 cups almond or cashew flour
- ½ cup coconut flour
- 1 tsp baking soda
- 4 eggs
- ⅔ cup honey or maple syrup or monkfruit syrup to keep this cake low carb
- ⅔ cup coconut oil melted
- ½ cup full fat coconut milk
- zest of one orange
- 3 tbsp 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.