Strawberry Pound Cake (Paleo, Gluten-Free, Dairy-Free)

There’s nothing quite like a classic pound cake—but this Strawberry Pound Cake puts a wholesome spin on the traditional recipe. Instead of refined flour and dairy, this version uses almond flour and coconut flour to keep it naturally gluten-free, dairy-free, and Paleo-friendly, while still achieving that moist, rich texture we all love.

Fresh strawberries are folded into the batter, adding bursts of sweetness and color. Whether you’re looking for a healthier dessert for your next gathering or simply want a treat to enjoy with your afternoon coffee, this strawberry pound cake delivers without sacrificing flavor.
It’s a perfect recipe to bring to spring picnics, Easter brunch, or summer barbecues, and it stores beautifully for make-ahead baking.

Why This Recipe Is So Good

• Wholesome Ingredients – made with almond flour, coconut flour, coconut oil, and honey or maple syrup.
• Naturally Gluten-Free & Dairy-Free – perfect for those with dietary restrictions.
• Moist & Flavorful – the fresh strawberries add natural sweetness and color.
• Easy to Make – one bowl and under an hour from start to finish.

Ingredients You’ll Need

• 2 cups almond flour
• ¼ cup coconut flour
• ½ tsp baking soda
• ¼ tsp sea salt
• 3 large eggs (room temperature)
• ⅓ cup coconut oil, melted (or avocado oil)
• ½ cup maple syrup or honey
• 1 tsp vanilla extract
• 1 cup fresh strawberries, diced

Step-by-Step Instructions

1. Prepare the Batter

In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt.

2. Add Wet Ingredients

Add the eggs, melted coconut oil, maple syrup (or honey), and vanilla extract. Stir until smooth.

3. Fold in Strawberries

Gently fold in the diced fresh strawberries.

4. Bake the Cake

Pour the batter into a greased loaf pan and bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted comes out clean.

5. Cool and Serve

Allow the cake to cool completely before slicing. Serve with fresh strawberries on top.

Tips for Success

• Use room-temperature eggs for the best rise.
• Dice strawberries small to avoid excess moisture in the batter.
• Let the cake cool completely before slicing to prevent crumbling.

Storage Instructions

• Store in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days.
• Freeze for up to 3 months—slice before freezing for easy portions.

Variations

• Add a lemon glaze made with coconut butter and lemon juice for a citrus twist.
• Use blueberries instead of strawberries for a different flavor.
• Add chopped nuts for extra texture.

FAQ

Final Thoughts

This Strawberry Pound Cake is proof that you don’t need refined flour or dairy to make a moist, tender, and flavorful dessert. It’s a wholesome treat perfect for any occasion—from weekend baking to holiday celebrations. Bake it once, and it may just become your new go-to strawberry dessert.

More healthy dessert recipes

• Blueberry Protein Muffins (Gluten-Free, Dairy-Free)
• Coconut Flour Banana Bread (Paleo, Gluten-Free, & Moist)
• Vegan Almond Cupcakes

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