French Vanilla Pound Cake


Welcome to your new favourite cake recipe, he-he. This grain-free vanilla pound cake is so light and extremely versatile. I made this wonderfully light flavoured, vanilla pound cake for my little girls first birthday, and it was such a delight to watch how much she enjoyed it. I use raw honey to sweeten, so this vanilla pound cake is a perfect choice for a 1st birthday option. You can double, triple or keep it as a single layer cake. This vanilla pound cake holds well and any left over cake can often be used to make parfaits, (like my Easter Monday dessert) which you can and layer with berries, coconut cream and chocolate. (see below)

IMG_7958(This particular cake was left in to brown a little for my husband, as he loves it. It still was delicious)

I have made this cake for birthdays and taken it to restaurants – three times now. Each time I made a double layer cake and at the end of the dinner my friends or family all had a slice. Every time we caught the eye of our server. They usually ask if one of us had in fact made it from scratch, and I am always pleased to tell them yes, and it was made with coconut flour, raw honey and coconut oil and I would be more than happy to let them try a piece. I always cut a large slice and they walk back to bring the cake into the kitchen. I suppose sitting down with us and chomping down a large piece of cake wouldn’t look so good. So, its a great delight to see other waiters/waitresses and even the chef get to try some. I usually get a wide eyed surprise when some of the restaurant crew come round our table asking for the recipe, and shocked to hear the vanilla pound cake was made with no refined ingredients and is a whole food cake.

IMG_7963I urge you all to try this delicious easy vanilla pound cake, and please send me all your beautiful pictures!

Enjoy, Enjoy!
















My Parfait with left over vanilla pound cake. Yummy.



French Vanilla Pound Cake
A versatile, moist, light and delicious vanilla cake.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. 3/4 cup sifted coconut flour
  2. 1/2 tsp. baking soda
  3. 1/4 tsp. cinnamon
  4. 1/4 tsp. unrefined sea salt
  5. 6 pastured eggs
  6. 1/2 or a whole vanilla bean, sliced and seeded (drag a knife from tip to tip and scrape off seeds)
  7. 1 tsp. natural vanilla extract
  8. 1 tsp. pure, natural rum extract (optional)
  9. 1/2 cup raw honey
  10. 1/2 cup coconut oil (melted)
  11. 1 tsp. real lemon juice
  1. Set oven to 350 degrees F and grease a 8'' round cake pan
  2. Sift coconut flour, baking soda, cinnamon and sea salt into a bowl
  3. In a sauce pan, gently warm the coconut oil with the seeded vanilla pod as well as the vanilla seeds. Turn the pan off when oil is completely melted and move the pan off the heat and add the honey. Stir till the honey is soft with the coconut oil if you are using raw hard honey, if not or when the honey is softened and runny pour into a separate bowl. Let sit to cool.
  4. Meanwhile, crack your 6 eggs into a separate bowl and beat on high for 60 seconds.
  5. Mix lemon juice, vanilla extract (and rum extract if you are using) into the honey/coconut mixture. Remove the vanilla pod. Stir to combine the coconut mixture (will stay separate due to the oil)
  6. Have you mixer on medium/low and while it is beating the eggs stream the coconut/honey mixture into the eggs. Slowly then add the coconut flour mixture and beat till combined and smooth.
  7. Immediately, using a spatula pout the cake batter into prepared baking dish and pop it in the oven.
  8. Bake for 25-30 minutes or until tooth pick comes out clean.
  9. Take out of the oven and cool for 5 minutes, then turn over onto cooling rack and let completely cool.
  1. I have used raw butter in place of the coconut oil, as well as ghee (clarified butter) all have worked lovely.
  2. I have also used sucanat and maple syrup. If you are using a dark cane sugar like sucanat its best to cream it with the butter.
  3. I have also left the cake in the oven to brown a little, an extra 10 minutes (my husband loves them like this) and it worked out nicely too.
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