Description
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!
Ingredients
- 3 cups blanched almond flour
- 5 large eggs
- 1/3 cup sugar
- 1/4 cup melted dairy-free butter
- 2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/3 cup powdered sugar
- 4 tablespoons unsweetened dairy-free yogurt
Instructions
- Preheat & Line: Preheat oven to 350F (175C). Line a 9 x 4 inch loaf pan with parchment paper.
- Beat Eggs & Sugar: In a bowl, combine the eggs and sugar. Beat with an electric beater or hand whisk until the mixture reaches the ribbon stage, becoming light in color, fluffy and well aerated.
- Add Vanilla: Add the vanilla extract and mix for a few seconds until incorporated.
- Fold in Almond Flour: Gradually fold in the blanched almond flour using a spatula. Use gentle folding motions to preserve the air incorporated into the eggs.
- Add Baking Powder & Butter: Add the baking powder and melted dairy-free butter. Continue folding gently until you get a smooth batter that is evenly combined.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan.
- Bake Until Golden: Bake in the preheated oven for 45 minutes until the top is golden. If you see the top of the loaf starts browning too quickly, loosely tent the loaf pan with aluminium foil for the last 10 minutes of baking. Remove from the oven and allow the bread to cool.
- Prepare the Glaze: If planning to use the glaze, combine the powdered sugar and dairy-free Greek yogurt until you get a smooth white glaze.
- Spread Glaze Over Cake: Spread the glaze over the completely cooled cake.
Notes
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 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.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Cake
- Method: Baking
- Cuisine: Western
