Recipes, Special Diets on March 11, 2012 by

Gluten and Dairy Free Vanilla Coconut Pound Cake

When I bake gluten free, I make sure to incorporate healthier flours into the mix. Fiber is definitely one of the major components that can be missing in a lot of gluten free baking. Coconut flour is one of my favorites for cakes since it adds a nice subtle sweet flavor along with fiber and protein.

This pound cake recipe is one of our family’s favorite gluten free cakes. The texture of these mini cakes is perfectly dense with a delicate crumb. There is a slight hint of coconut that adds to the richness of these little vanilla cakes. The glaze adds a little extra sweetness, but these are also great without. I like to toast my unglazed slices. I love how the cake caramelizes when toasted and perfectly compliments the subtle coconut flavors.

Gluten and Dairy Free Vanilla Coconut Pound Cake

Preheat the oven to 350°F. Coat 3 – 5.75″ x 3.35″ x 2.25″ mini loaf pans with nonstick spray.

In a bowl, combine the flours, baking powder and salt; set aside. In a mixing bowl, beat the sugar, coconut oil and stevia until blended well. Next add the eggs to the sugar mixture and mix until blended well. Then add the dry ingredients and the yogurt to the sugar mixture,  alternating between them ending with the yogurt. Evenly distribute the batter between the 3 loaf pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool for 5 minutes in the pan and then remove from pan to cool completely on a wire rack.

Glaze slightly warm cakes.


  • 1-1/2 cups powder sugar
  • 1-3 Tbsp water

Add a little bit of water to the powder sugar and stir well to make a thick glaze.

This wonderful chia seed recipe comes from Serena, The Non Dairy Queen. Serena has written many wonderful recipes for us before and you can find them here, here, here and here and they’ve all been wonderful- so we were excited, to say the least, when she wanted to help us out with a coconut flour recipe. You can find more about Sarena on her blog, The Non Dairy Queen. 


Kristina says:

this looks amazing.

Alisa says:

Holy wow, what an amazing recipe! So few ingredients and the pictures are to die for.

Liz says:

How can i make this egg free?

Hi Liz,

I’m working on an answer for you. Thanks!

Hi Liz,

We think an egg replacer would work just fine in this recipe. You can also try tofu as an egg replacer or using flaxseed meal & water to replace the egg (although you would be able to see the flax if you went that route). Here’s a great list of egg-replacement options:

Bobbi Jo Mier says:

Does it work in a normal loaf pan??

Bobbi Jo,

Yes, it should work in a normal loaf pan. I would cook it for 35-40 minutes and test with a toothpick. Cook longer if needed.

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