This almond flour pound cake is a deliciously moist, fluffy, and subtly sweet dessert made with wholesome ingredients—perfect for a lighter twist on the traditional pound cake. It’s gluten-free, dairy-free, and naturally sweetened with maple syrup. Whether served with fresh berries and whipped cream or enjoyed on its own, this cake is a crowd-pleaser that feels indulgent without the guilt.
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Why You Should Make This Almond Flour Pound Cake
This pound cake is:
- Gluten-free and grain-free
- Naturally sweetened with maple syrup
- Moist and rich, yet light on the stomach
- Dairy-free with heart-healthy olive oil
- Easy to make in one bowl with simple ingredients
It’s the kind of recipe that makes you feel good inside and out—perfect for brunch, dessert, or even a snack with tea.
Serving Suggestions + Texture
This almond flour pound cake has an incredibly soft, tender crumb—it’s melt-in-your-mouth moist with just the right balance of sweetness and richness. Thanks to the olive oil and maple syrup, it’s not dry or dense like traditional pound cake can sometimes be. Instead, it’s fluffy, lightly spongy, and so satisfying.
Serve it simply with a dusting of confectioners-style monk fruit for an elegant, tea-time treat. Or, dress it up with:
- A dollop of whipped cream and fresh strawberries
- A drizzle of dark chocolate or lemon glaze
- A scoop of vanilla coconut milk ice cream for a dairy-free dessert
- Layered with fruit compote and dairy-free yogurt for a light trifle
It pairs beautifully with coffee, tea, or even a glass of almond milk for a naturally sweet snack or wholesome dessert.
Health Benefits of Key Ingredients
Vanilla Bean Paste & Almond Extract: Provide deep flavor without added sugars or artificial ingredients.
Almond Flour: Rich in vitamin E, magnesium, and healthy fats; helps maintain blood sugar levels and supports heart health.
Olive Oil: Packed with antioxidants and anti-inflammatory compounds; great for heart health and digestion.
Maple Syrup: A natural sweetener with antioxidants and minerals like zinc and manganese.
Eggs: A complete source of protein and essential nutrients like choline and B12.
Ingredients
- 2 1/4 cup almond flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/3 cup olive oil
- 1/2 cup maple syrup
- 2 eggs
- 2 tsp vanilla bean paste
- 1/4 tsp almond extract
How To Make It
- Preheat the oven to 325°F (163°C). Line a standard loaf pan with parchment paper and lightly spray with nonstick spray. Set aside.
- In a large mixing bowl, whisk together the dry ingredients: almond flour, baking powder, and salt.
- In a separate bowl, combine the wet ingredients: olive oil, maple syrup, eggs, vanilla bean paste, and almond extract.
- Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix to maintain a light texture.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45 to 55 minutes, or until the center is set (no longer jiggly) and a thermometer inserted into the center reads 190°F (88°C).
- Let cool in the pan for 10–15 minutes, then remove and allow to fully cool on a wire rack.
- Optional: Dust with confectioners-style monk fruit or top with whipped cream and fresh strawberries before serving.
Baking Tips
- Don’t overmix. This is key for a fluffy, tender crumb.
- Use parchment paper. It prevents sticking and makes removal easy.
- Check doneness with a thermometer. Internal temp of 190°F ensures the center is fully baked.
- Let it cool fully before slicing to avoid a gummy texture.
FAQ’s
Q: How do I store this cake?
A: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 6 days. It also freezes well for up to 3 months.
Q: Can I substitute another flour?
A: Almond flour is key to the texture and moisture of this recipe. Coconut flour or all-purpose flour won’t work as a 1:1 substitute.
Q: How can I make this lower in sugar?
A: Use less maple syrup (try ⅓ cup) or opt for a sugar-free maple alternative. You may need to slightly adjust the baking time.
Q: Can I add flavors or mix-ins?
A: Yes! Fold in lemon zest, blueberries, or chopped dark chocolate for variations.
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I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Description
This almond flour pound cake is a deliciously moist, fluffy, and subtly sweet dessert made with wholesome ingredients—perfect for a lighter twist on the traditional pound cake. It’s gluten-free, dairy-free, and naturally sweetened with maple syrup. Whether served with fresh berries and whipped cream or enjoyed on its own, this cake is a crowd-pleaser that feels indulgent without the guilt.
Ingredients
Instructions
-
Preheat the oven to 325°F (163°C). Line a standard loaf pan with parchment paper and lightly spray with nonstick spray. Set aside.
-
In a large mixing bowl, whisk together the dry ingredients: almond flour, baking powder, and salt.
-
In a separate bowl, combine the wet ingredients: olive oil, maple syrup, eggs, vanilla bean paste, and almond extract.
-
Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix to maintain a light texture.
-
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
-
Bake for 45 to 55 minutes, or until the center is set (no longer jiggly) and a thermometer inserted into the center reads 190°F (88°C).
-
Let cool in the pan for 10–15 minutes, then remove and allow to fully cool on a wire rack.
-
Optional: Dust with confectioners-style monk fruit or top with whipped cream and fresh strawberries before serving.
Nutrition Facts
Nutrition Facts
Servings 12
Serving Size 1 slice
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 17.2g27%
- Saturated Fat 1.9g10%
- Cholesterol 35.8mg12%
- Sodium 68mg3%
- Total Carbohydrate 13.6g5%
- Dietary Fiber 2.3g10%
- Sugars 8.7g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
