In the mood for a sweet breakfast or dessert? This vanilla bean pound cake is incredibly simple and delicious! Keto, Paleo, gluten-free, sugar-free.
Pound cake that isn’t loaded with sugar? Yes, please!
I’ve been on a bread kick lately. Everyone seems to love my bread recipes, which makes me SUPER happy. So of course, I had to keep it up with another sweet bread recipe for you guys!
Awhile back, I posted this healthy keto brownie bread, which has been doing great recently. I always love me some delicious chocolate, but sometimes I also really love vanilla-flavored things!
I have been wanting to do a pound cake sort of recipe for awhile, so I decided to go with a vanilla pound cake because, well, it’s kind of an amazing treat for once in awhile.
This recipe really didn’t disappoint, you guys. It’s filled with delicious almond flour, coconut flour, sweetener, and of course vanilla (more on that below!)
It’s easy to make too, I promise!
To make this delectable vanilla bean pound cake, you will need the following ingredients:
- blanched almond flour
- coconut flour
- granulated sweetener
- baking soda
- eggs
- butter or coconut oil
- a little dairy-free milk
- vanilla bean powder (vanilla extract would also work, but you’ll want to double it to 2 tablespoons)
Mix all the dry ingredients in one bowl, and all the wet ones in a second bowl. If there are any clumps of flour, mash them with a fork.
Add half of the wet ingredients into the dry, and stir to combine. Add in the second half of the wet ingredients and mix again.
Grease a 9 inch x 5 inch bread pan, and add the mixture in. Bake until golden brown, which will take around 40-50 minutes, depending on your oven.
This bread can be stored in the fridge in an air-tight container for up to a week, or in the freezer for up to a month.
Can I substitute flours?
This is one thing I cannot endorse yet, as I have not tried it personally for this recipe. It could work, but I do not know from experience. Plus, it could impact the texture of the bread, so the result may not be as desirable. If you want me to try experimenting with a particular type of flour, please let me know in the comments below!
Can I use a syrup sweetener instead of granulated?
To get the right batter consistency, I do recommend using granulated sweetener. However, using a syrup sweetener could work, as long as you add in a bit of extra coconut flour to thicken up the batter. You would obviously have to add this in to the wet ingredients, rather than the dry. The texture of the bread may also be different, so just be aware of that!
If you give this vanilla bean pound cake a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
You may also enjoy these other bread recipes:
Vanilla Bean Pound Cake
Ingredients
- 2 cups blanched almond flour (240 g) I like the Nature's Eats brand
- 4 tablespoons coconut flour I like the Arrowhead Mills brand
- 2/3 cup granulated sweetener (128 g) I like the Pyure Organic Stevia Blend
- 1 teaspoon baking soda
- 5 large eggs
- 4 tablespoons butter or coconut oil
- 2 tablespoons coconut milk or unsweetened dairy-free milk of your choice
- 1 tablespoon vanilla bean powder you can substitute this for 2 tablespoons vanilla extract. For vanilla bean powder, I like the Kiva brand
Instructions
- Preheat oven to 350F.
- Mix all dry ingredients together in a bowl. Mash all clumps of flour with a fork so the dough mixes together smoothly.
- Mix all wet ingredients together in a separate bowl.
- Add half of the wet ingredients into the dry ingredients and mix. Add the other half of the wet ingredients and mix again. If needed to thin out the mixture, add in extra coconut milk by the tablespoon until the mixture thins out.
- Grease a 9 inch x 5 inch bread pan (23 cm x 12.7 cm) with coconut oil and add dough to pan.
- Bake uncovered for 45-50 minutes, or until the top turns golden brown. Remove from oven and allow to cool until it can be safely handled. Slice into 12-14 slices, and store in an air-tight container at room temperature for 2-3 days, in the fridge for up to a week, or in the freezer for up to a month.
