Honey Pound Cake with Coconut Honey Glaze | Grain Free, Paleo, Dairy Free | Wheatless Buns
My daughter is doing the Paleo diet and every weekend when she comes to visit, I try to make her a dessert she can eat. But I must confess, I'm not a big fan of the Paleo diet for a couple of reasons, 1) The acceptable sweeteners, such as, honey and maple syrup, are high in carbohydrates, and I try to limit my carbohydrate intake--otherwise, I'm a 'one ton tomato'; and, 2) I absolutely love dairy foods, but the Paleo protocol doesn't allow it.
So I highly doubt I'll adopt the 'cave girl/boy' diet.
So I highly doubt I'll adopt the 'cave girl/boy' diet.
Honey Pound Cake with Coconut Honey Glaze | Grain Free, Paleo, Dairy Free | Wheatless Buns
However, I've been known to say I would never do something, and then do it anyway;-) So you never know. . .I just may surprise us one of these days and become Paleofied! ;-)
This recipe is modified from a previous low carb recipe I've made, but have yet to post (and that recipe was adapted from another recipe.)
The coconut honey glaze that is drizzled on after the cake is baked is what makes this recipe! Notice the creamy glaze on this slice. . .
The coconut honey glaze that is drizzled on after the cake is baked is what makes this recipe! Notice the creamy glaze on this slice. . .
Honey Pound Cake with Coconut Honey Glaze | Grain Free, Paleo, Dairy Free | Wheatless Buns
Nice! The next picture is blurry because I was trying to pour the glaze, plus snap the photo at the same time (Hey! I'm not that skilled at this sort of thing . . .;-) )
Honey Pound Cake with Coconut Honey Glaze | Grain Free, Paleo, Dairy Free | Wheatless Buns
Just look at that drizzle!
Bottom line, if you like the flavors of coconut and honey, you'll love this recipe! It's delicious!
Ingredients
For the cake:
3 C. almond flour (Costco sells it in 3 lb. bags)
2 TBS. coconut flour (Costco sells it)
1 1/2 TBS. 'Paleo' baking-powder blend* (see note below)
1/4 tsp. baking soda
4 large eggs (room temp.)
1/2 C. honey
1/4 C. coconut milk (canned; mixed; room temp.)
1/4 C. coconut oil (melted)
For the glaze:
1/2 C. coconut milk (canned; mixed)
3 TBS. honey
Preheat the oven to 350 degrees F. Grease an 8" X 4" loaf pan. Cut a rectangle piece of parchment paper, grease it, and line the bottom and the two narrow ends of the pan, leaving a couple of inches over hanging on each end (makes it easier to lift out of the pan.)
Whisk together the dry ingredients. In a separate bowl, mix the eggs, honey, and coconut milk--then slowly blend in the dry ingredients and mix well. Spoon batter into the prepared pan, smooth the top, and bake for 40 to 45 min., or until a toothpick inserted in center comes out mostly clean (don't over bake or you'll have burnt edges.) Remove cake from oven and go around the edge of the cake with a knife--between the cake and the pan--to help loosen it. Allow cake to cool for a couple of minutes, then remove from the pan.
While the cake is cooling, combine the glaze ingredients in a sauce pan and cook over low heat for about 15 minutes--stirring frequently. Drizzle half the glaze over the loaf, slice it, and drizzle a small amount on each slice. Makes approx. 8 slices. Enjoy!!
*Note: I used the 3-ingredient 'Paleo' baking powder recipe (that includes the arrowroot starch) from The Paleo Mom, found here.
Additonal note: Honey should not be given to children under the age of 1 year.
Bottom line, if you like the flavors of coconut and honey, you'll love this recipe! It's delicious!
Ingredients
For the cake:
3 C. almond flour (Costco sells it in 3 lb. bags)
2 TBS. coconut flour (Costco sells it)
1 1/2 TBS. 'Paleo' baking-powder blend* (see note below)
1/4 tsp. baking soda
4 large eggs (room temp.)
1/2 C. honey
1/4 C. coconut milk (canned; mixed; room temp.)
1/4 C. coconut oil (melted)
For the glaze:
1/2 C. coconut milk (canned; mixed)
3 TBS. honey
Preheat the oven to 350 degrees F. Grease an 8" X 4" loaf pan. Cut a rectangle piece of parchment paper, grease it, and line the bottom and the two narrow ends of the pan, leaving a couple of inches over hanging on each end (makes it easier to lift out of the pan.)
Whisk together the dry ingredients. In a separate bowl, mix the eggs, honey, and coconut milk--then slowly blend in the dry ingredients and mix well. Spoon batter into the prepared pan, smooth the top, and bake for 40 to 45 min., or until a toothpick inserted in center comes out mostly clean (don't over bake or you'll have burnt edges.) Remove cake from oven and go around the edge of the cake with a knife--between the cake and the pan--to help loosen it. Allow cake to cool for a couple of minutes, then remove from the pan.
While the cake is cooling, combine the glaze ingredients in a sauce pan and cook over low heat for about 15 minutes--stirring frequently. Drizzle half the glaze over the loaf, slice it, and drizzle a small amount on each slice. Makes approx. 8 slices. Enjoy!!
*Note: I used the 3-ingredient 'Paleo' baking powder recipe (that includes the arrowroot starch) from The Paleo Mom, found here.
Additonal note: Honey should not be given to children under the age of 1 year.
Honey Pound Cake with Coconut Honey Glaze | Grain Free, Paleo, Diary Free | Wheatless Buns
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