Blissful Almond Flour Pound Cake

This Blissful Almond Flour Pound Cake is a heavenly treat that combines the richness of almond flour with the natural sweetness of maple syrup or honey. With its moist, tender crumb and delicate flavor, it’s a perfect option for those who need a healthier dessert without compromising on taste. Plus, it’s gluten-free and refined sugar-free, making it a great choice for a variety of dietary preferences.

Why You’ll Love This Recipe

This almond flour pound cake is the perfect blend of buttery richness and light sweetness, creating a dessert that feels indulgent without being overly heavy. The almond flour gives the cake a satisfying density and a slight nuttiness, while the Greek yogurt keeps it moist and adds a subtle tang. Whether you’re serving it for a special occasion or as a delightful snack with your coffee or tea, this cake is sure to satisfy any sweet tooth.

Ingredients

• 4 large eggs

• 1/3 cup maple syrup or honey

• 1/4 cup melted coconut oil or butter

• 1/2 cup plain Greek yogurt

• 1 1/2 teaspoons vanilla extract

• Zest of 1 lemon (optional)

• 2 cups almond flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:

• Preheat the oven to 350°F (175°C). Grease and line a 9×5″ loaf pan with parchment paper or cooking spray.

2. Mix the Dry Ingredients:

• In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside.

3. Prepare the Wet Ingredients:

• In another bowl, beat together the eggs, maple syrup (or honey), coconut oil (or butter), Greek yogurt, vanilla extract, and lemon zest (if using) until smooth and fully combined.

4. Combine Wet and Dry Ingredients:

• Gently fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.

5. Bake the Cake:

• Pour the batter into the prepared loaf pan and smooth the top with a spatula.

• Bake for 40–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

6. Cool and Serve:

• Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

7. Enjoy:

• Slice and serve! Enjoy your healthier, delicious pound cake with a cup of tea or as a satisfying dessert.

Servings and Timing

• Servings: 10 servings

• Prep Time: 10 minutes

• Cook Time: 40–50 minutes

• Total Time: 55 minutes

Variations

• Add-ins: Feel free to add a handful of chocolate chips, chopped nuts, or dried fruit to the batter for extra texture and flavor.

• Citrus Twist: Add orange zest instead of lemon zest for a different citrusy aroma.

• Sweetener Substitution: If you prefer to avoid maple syrup or honey, you can use a sugar substitute like stevia or monk fruit, though it may affect the texture slightly.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 1 week.

• Reheating: If you prefer a warm slice, reheat in the microwave for about 10-15 seconds or in the oven at 300°F for 5-10 minutes.

FAQs

1. Can I use another type of flour instead of almond flour?

Almond flour provides a unique texture and flavor for this cake, but if you want a different flour, you could try coconut flour or a gluten-free flour blend. Note that you may need to adjust the liquid or egg content, as coconut flour absorbs more moisture.

2. Can I make this cake without eggs?

To make this recipe egg-free, you can try using an egg replacement like flax or chia eggs (1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water for each egg). The texture may be slightly different, but it should still work.

3. Can I make this recipe in a round pan instead of a loaf pan?

Yes, you can use an 8-inch round cake pan instead of a loaf pan. Just keep an eye on the baking time, as it may cook a little faster. Start checking around 30 minutes.

4. Can I freeze this pound cake?

Yes, you can freeze this cake for up to 3 months. Let it cool completely, then wrap it tightly in plastic wrap and foil. To thaw, leave it at room temperature for a few hours, or heat in the oven for 10-15 minutes.

5. Can I make this cake dairy-free?

Yes, use dairy-free yogurt and replace the butter with coconut oil or a dairy-free margarine for a fully dairy-free version.

6. How can I make the cake sweeter?

You can increase the amount of maple syrup or honey if you prefer a sweeter cake. Alternatively, add a teaspoon of vanilla extract for a slightly richer flavor.

7. Can I add a glaze to the cake?

Yes! You can drizzle a simple glaze made from powdered sugar and lemon juice over the cooled cake for an extra touch of sweetness.

8. How do I know when the cake is done?

To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If the toothpick has wet batter, continue baking for another 5-10 minutes.

9. Can I double the recipe?

Yes, you can easily double the ingredients and bake the cake in a 9×13-inch pan. Just be sure to adjust the baking time accordingly, and start checking for doneness at 50 minutes.

10. How do I store leftover cake?

Store leftovers in an airtight container or wrap the cake tightly in plastic wrap. If refrigerated, it will stay fresh for about a week.

Conclusion

This Blissful Almond Flour Pound Cake is a wonderfully moist, flavorful, and healthier dessert option. With its rich almond flour base and sweet maple syrup, it provides a satisfying treat without the guilt. Whether you’re serving it at a special occasion or enjoying it for a quiet afternoon snack, this cake will quickly become a favorite in your recipe collection!

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