Gluten Free Pound Cake

I've learned that you can pretty much make anything you want to eat in a healthier way. So the other day when I had to have a piece of pound cake, I found a Land O Lakes recipe that was on the right track, but still needed some shaping up. Where it called for butter or milk, I used coconut oil and almond milk instead. And since I didn't already have a GF flour mix, I came up with my own.


2 1/2 cups almond flour
2 heaping tbl spn psyllium husk
2 heaping tbl spn tapioca flour
2 tea spn baking powder
dash of sea salt

1 cup coconut oil
1 cup almond milk
1 cup or less of maply syrup
3 eggs
splash of vanilla

Mix wet ingredients. Mix dry ingredients in a separate bowl. Make a slurry for the psyllium husk with a little water before adding it to the wet ingredients. Then combine the dry and wet together.

Prepare your baking pan. Bake on 350 for around 40 minutes.

This recipe makes 4 small loafs- as shown in the picture- or 1 large cake. I chose to make the smaller cakes so that I can wrap and freeze them for a rainy day when I want something quick.

I like to serve these hot with strawberries and coconut ice cream!