Pound Cake (Coconut Flour)

coconutflourpoundcake This coconut flour pound cake is the perfect dessert. No eggy taste and can easily be made dairy free.

1 cup coconut flour (120 g)
⅓ cup Monk Fruit Sweetener with Erythritol (Granular) (65 g)
1 tsp. baking powder
1 tsp. pure vanilla extract
½ cup sour cream (100 g)
½ cup coconut milk (125 mL)
1 Tbsp. butter, melted
5 eggs

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a loaf tin with parchment, leaving an overhang so that it is easy to remove.

In a mixing bowl, whisk together the dry ingredients.

Add in the wet ingredients and stir until it is mixed thoroughly.

Pour into the prepared loaf tin.

Bake for 35-40 minutes or until a toothpick comes out clean.

Enjoy with your favourite glaze.

Makes 16 slices.

Cook's Notes: When you make this pound cake, make sure to use aluminum free baking powder - I say this because if you don’t, your cake may turn purple or green. It’s still safe to eat but it’s just because the aluminum reacts with the coconut flour.