Wha??? Yes, grain-free pound cake. I was quite impressed by this and super thrilled that it turned out for my friends birthday. I asked him what kind of cake he wanted and he said vanilla or lemon pound cake. I voted for the vanilla.
And as you could guess, I researched. And researched some more.
This not only resembled a pound cake- it tasted like a pound cake. With four other people at our dinner all grain and gluten eaters, it received a glaring thumbs up from everyone.
While I just said, "Oh great, I'm glad that you enjoyed it." What I really meant was "I know! This is awesome! I had no idea that it was going to turn out so well!" LOL
The frosting actually fluffed up this time, thrilled. You can view that recipe here.
The recipe below was adapted from Something Sarah Loves.
Grain-Free Vanilla Pound Cake
6 eggs, organic cage-free
1/3 cup wildflower honey
2 tablespoons vanilla extract
1/2 cup coconut flour
Dash of sea salt
3 tablespoons organic cane sugar
1/4 tsp baking soda
1/2 cup melted coconut oil
In a large mixing bowl, whisk the eggs, honey and vanilla. In a smaller bowl, combine the coconut flour, salt, sugar and baking soda. Combine the dry ingredients with the wet and stir well. Lastly, pour the coconut oil in and mix into the batter.
In a coconut oil greased pan of your choice (I used a bunt pan), pour the batter in and bake at 350 degrees for about 45 minutes.
Allow to cool for about an hour and a half before frosting.
I frosted half with a chocolate frosting (store bought for the dairy eating folk) and the other half with homemade coconut vanilla frosting.
I call this pound cake 'paleoish' because of the cane sugar. The rest of the ingredients are paleo friendly.