Almond Flour Pound Cake (Gluten-Free & Refined Sugar-Free)

Prep Time 10 mins

Cook Time 50 mins

Rest Time 30 mins

Total Time 1 hr 30 mins

Cooking Method: Baking

Cuisine: American

Courses: Dessert

Difficulty: Intermediate

Cooking Temp: 325 F

Servings: 12

Best Season: Summer, Spring

Dietary: Dairy Free, Gluten Free, Grain Free, Paleo, Pescatarian, Refined Sugar Free, Soy Free, Vegetarian

Ingredients

2 1/4 cup almond flour (organic)
1 1/4 tsp baking powder
1/2 tsp salt
1/3 cup olive oil (organic extra virgin)
1/2 cup maple syrup (organic)
2 eggs
2 tsp vanilla bean paste (organic)
1/4 tsp almond extract

Instructions

1
Preheat the oven to 325°F (163°C). Line a standard loaf pan with parchment paper and lightly spray with nonstick spray. Set aside.
2
In a large mixing bowl, whisk together the dry ingredients: almond flour, baking powder, and salt.
3
In a separate bowl, combine the wet ingredients: olive oil, maple syrup, eggs, vanilla bean paste, and almond extract.
4
Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix to maintain a light texture.
5
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6
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).
7
Let cool in the pan for 10–15 minutes, then remove and allow to fully cool on a wire rack.
8
Optional: Dust with confectioners-style monk fruit or top with whipped cream and fresh strawberries before serving.

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

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Please note that my nutrition label is approximate and can have slight rounding.

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