Pound Cake Recipe (Gluten-Free, Grain-Free)
Ingredients
- 16 tablespoons unsalted butter, room temperature
- 1/2 cup organic cane sugar (see post above)
- 4 large eggs, room temperature
- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup coconut flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon Celtic sea salt
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 tsp. almond extract
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position. Place the butter and sugar in the bowl of a standing mixer, and beat for 5 minutes on medium-high until light and fluffy. Scrape the sides of the bowl and add the eggs one at a time with the mixer on low.
- In a separate bowl, whisk together the almond flour, arrowroot, coconut flour, baking powder and sea salt. In a separate measuring cup, combine the whole milk and extracts.
- With the mixer on low, add 1/3 of the flour mixture then 1/3 of the milk mixture. Continue to alternate between dry and wet ingredients until all ingredients have been added and combined.
- Pour the batter into a buttered 1 1/2 quart loaf pan. Bake for 60 minutes, or until golden brown. Cool for 10 minutes, and then invert the cake out onto a serving plate. Cool completely. Serve.
Notes
I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
Nutrition
- Serving Size: 1