Almond Flour Pound Cake (Gluten-Free, Dairy-Free)

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

1. 1Preheat & Line: Preheat oven to 350F (175C). Line a 9 x 4 inch loaf pan with parchment paper.
2. 2Beat 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.
3. 3Add Vanilla: Add the vanilla extract and mix for a few seconds until incorporated.
4. 4Fold 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.
5. 5Add 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.
6. 6Pour Batter into Pan: Pour the batter into the prepared loaf pan.
7. 7Bake 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.
8. 8Prepare the Glaze: If planning to use the glaze, combine the powdered sugar and dairy-free Greek yogurt until you get a smooth white glaze.
9. 9Spread Glaze Over Cake: Spread the glaze over the completely cooled cake.