Imagine sinking your fork into a slice of moist, rich pound cake that's not only incredibly delicious but also completely gluten-free. This almond pound cake is a game-changer for anyone craving a luxurious dessert without the wheat. Whether you're following a gluten-free diet or simply looking for a show-stopping treat that will impress your friends and family, this recipe promises to deliver pure culinary bliss in every single bite.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan thoroughly with butter or line with parchment paper to prevent sticking.
- In a medium mixing bowl, sift together almond flour, coconut flour, baking powder, and salt. Whisk to combine and ensure no lumps remain.
- In a large separate bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until a smooth, consistent batter forms. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with fresh berries.
Tips
- Ensure all ingredients are at room temperature before starting to guarantee smooth mixing and optimal texture.
- When measuring almond and coconut flour, use the spoon-and-level method to avoid dense, dry cake.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Use a toothpick or cake tester to check doneness, but avoid opening the oven door too frequently during baking.
- Let the cake cool completely before slicing to prevent crumbling and maintain its delicate structure.
- For extra moisture, brush the cooled cake with a light syrup or serve with a dollop of whipped cream.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 34g
Protein: 6g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 120mg
