Description
Moist, fluffy, and bursting with fresh strawberries, this Paleo Strawberry Pound Cake is the perfect gluten-free and dairy-free dessert. Easy to make, naturally sweetened, and perfect for spring and summer gatherings.
Ingredients
Units
Scale
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 large eggs (room temperature)
- 1/3 cup coconut oil, melted (or avocado oil)
- 1/2 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
Instructions
- In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt.
- Add the eggs, melted coconut oil, maple syrup (or honey), and vanilla extract. Stir until smooth.
- Gently fold in the diced fresh strawberries.
- 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.
- Allow the cake to cool completely before slicing. Serve with fresh strawberries on top.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
Nutrition
- Serving Size: 1
- Calories: 210
- Sugar: 9 g
- Fat: 15 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 6 g
