This pound cake starts with almond flour and tapioca starch in place of any wheat-based flour, giving the crumb a dense, moist texture that still slices cleanly once cooled. Coconut sugar and maple syrup add a deep, caramel-like sweetness, while melted coconut oil keeps every bite rich without feeling heavy. That splash of apple cider vinegar reacting with baking soda is the trick behind the lift, so you still get a proper domed top and a tender, springy interior. The batter comes together in two bowls with just a whisk and a spatula, making it an easy weekday bake despite its bakery-worthy finish. Vanilla extract rounds out the flavor with warm, fragrant notes that make this loaf just as good with morning coffee as it is for dessert. It's a solid, dependable choice to keep in a gluten free baking rotation.
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Learn more →10 servings
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.
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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