Name: One-Bowl Paleo Pound Cake (gluten-free)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2/3 cup virgin coconut oil, softened (not melted); 3/4 cup full fat coconut milk (canned; not coconut milk beverage from tetra pak); 4 large eggs, at room temperature; 2/3 cup pure maple syrup; 2 teaspoons vanilla paste (or 1 tablespoon vanilla extract); 2 cups almond flour (not coarse almond meal; should be pale and finely ground); 1/2 cup coconut flour; 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; Optional: 2-3 tablespoons sliced alomonds, roughly chopped

Ingredients

Scale

2/3 cup virgin coconut oil, softened (not melted)
3/4 cup full fat coconut milk (canned; not coconut milk beverage from tetra pak)
4 large eggs, at room temperature
2/3 cup pure maple syrup
2 teaspoons vanilla paste (or 1 tablespoon vanilla extract)
2 cups almond flour (not coarse almond meal; should be pale and finely ground)
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
Optional: 2-3 tablespoons sliced alomonds, roughly chopped

Instructions

Preheat oven to 350F. Grease a 9×5 inch loaf pan with coconut oil (or line with parchment paper).
In a large bowl, beat the coconut oil and coconut milk with an electric mixer on medium-high speed until smooth and creamy; beat in the eggs, maple syrup and vanilla paste until just blended.
Sprinkle the almond flour, coconut flour, baking soda and salt over coconut mixture. Beat on low speed until just blended. Scrape batter into prepared pan, smoothing top. If desired, sprinkle with chopped almonds.
Bake in the preheated oven for 35 to 40 minutes until golden brown and a a toothpick inserted in the center comes out clean.
Transfer to wire rack and cool completely in pan.

Category: Dessert, Cake