Low Sodium Paleo Almond Flour Vanilla Pound Cake

Total time1 hr 30 min

Prep time15 min

Cook time55 min

Low Sodium Paleo Almond Flour Vanilla Pound Cake

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Ingredients

10 servings

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
See all
¼ cup tapioca starch
¼ cup coconut sugar
1 tsp baking soda
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 large eggs
⅓ cup maple syrup
⅓ cup coconut oil, melted and cooled
2 tsp vanilla extract
1 tbsp apple cider vinegar

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil and line the bottom and long sides with a strip of parchment paper, leaving an overhang on each side to act as handles.
2
In a large mixing bowl, whisk together the almond flour, tapioca starch, coconut sugar, baking soda, and salt until evenly combined with no lumps.

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