Moist Almond Flour Pound Cake (Gluten-Free, Dairy-Free)

This moist, tender almond flour pound cake is easy to make and perfect for breakfast, brunch, or dessert. Naturally gluten-free and dairy-free too, you’ll be baking this over and over again!

Moist Almond Pound Cake

If you’ve been searching for an almond flour pound cake that’s rich, buttery, and perfectly moist without gluten or dairy, you’ve come to the right place.

Unlike many gluten-free cakes that turn out dry or crumbly, this almond flour loaf has a tender, velvety crumb and delicate vanilla flavor that rivals a traditional pound cake.

Made with simple pantry ingredients, this bakes into a beautiful golden loaf that’s delicious enough for breakfast, a delicious dessert, or to go with an afternoon cup of coffee.

Naturally high in healthy fats from almond flour, this amazing almond flour cake stays moist for days and tastes even better the next day.

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients needed for this almond flour cake are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the batter is just a matter of mixing the dry ingredients with the wet ingredients, and then baking it until golden brown. Then drizzle an easy homemade glaze over the moist pound cake and violà! It’s a piece of cake (pun intended 😂).
• Totally Gluten-Free, Dairy-Free & Low-Carb: The best part is that this almond cake recipe is 100% gluten-free, dairy-free and low carb, which means that even those with Celiac disease or gluten or lactose intolerances, or those on a low-carb diet can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free almond flour pound cake.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

For the Almond Pound Cake:

For the Glaze:

Recipe Notes + Substitutions:

• Blanched Almond Flour: Make sure to use finely sifted blanched almond flour (blanched almonds without their skins that have been processed into a fine flour), instead of almond meal (whole almonds with their skins on that have been processed into a meal). This is because the skins in almond meal make a greasier and heavier loaf.
• Eggs: Eggs are necessary for binding the ingredients together. Make sure to use large eggs and that the eggs are at room temperature before beating as this creates more volume and a lighter crumb.
• Sugar: I used white sugar, but you can also use cane sugar or light brown sugar if you prefer. If you prefer, you can swap out the 1/3 cup sugar for 1/2 cup erythritol instead. Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
• Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Baking Powder: Baking powder is the only leavening agent in this almond flour pound cake, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder instead.
• Vanilla Extract: I added vanilla extract for extra flavor. However, if you are not keen on the flavor of vanilla, feel free to leave it out instead. Alternatively, if you prefer to have a more pronounced almond flavor, go ahead and use almond extract instead.
• Powdered Sugar: Powdered sugar (or confectioner’s sugar) is basically sugar that has been processed till you get a very fine powder. This fine texture is required to get a smooth glaze. If you wish, you may swap out the 1/3 cup powdered sugar for 1/2 cup powdered erythritol instead. Alternatively, if you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero-glycemix index).
• Yogurt: I used unsweetened dairy-free yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsweetened Greek yogurt instead.

How to Make Almond Flour Pound Cake:

Dish by Dish Tips:

• Use Finely Sifted Blanched Almond Flour: Using finely sifted blanched almond flour is the most important factor for a moist, tender loaf. Avoid almond meal, which contains the skins and creates a heavier loaf.
• Tent With Foil if Necessary: Almond flour browns faster because of its natural fat content. If the top begins browning too quickly, loosely tent it with aluminum foil during the last part of baking.
• Let Cool Completely: Baked goods made with almond flour will continue setting as they cool, so make sure to let the almond flour cake cool completely before spreading the glaze and slicing. Cutting too soon can make the center seem underbaked even when it’s fully cooked.
• Optional Add-Ins: Customize this almond pound cake the way you like it. Feel free to add in freshly grated lemon zest, blueberries, raspberries, chocolate chips, ground cinnamon, or even poppy seeds.

Other Almond Flour Recipes You’ll Love:

• Almond Flour Banana Nut Muffins (Gluten-Free, Dairy-Free)
• Soft Almond Flour Crepes (Gluten-Free, Dairy-Free)
• Almond Flour Blueberry Cobbler (Gluten-Free, Dairy-Free)
• Almond Flour Peach Cobbler (Gluten-Free, Dairy-Free)

Gluten-Free Cake Recipes to Bake:

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