Cakes & Muffins
Almond Flour Pound Cake
Adding the eggs to the creamed butter and allulose one at a time, fully incorporating each before adding the next, is what keeps the batter from splitting into a curdled, greasy-looking mess.
Ingredients
- 1 cup dairy-free butter, softened
- 1 cup allulose
- 5 eggs, room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2.5 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
Method
- 1
Preheat oven to 325°F and grease and line a loaf pan.
- 2
Cream dairy-free butter and allulose together until pale and fluffy, about 4 minutes.
- 3
Add the eggs one at a time, beating well and letting each fully incorporate before adding the next — rushing this step by dumping all the eggs in at once is what causes the fat and liquid to split apart into a curdled, greasy-looking batter instead of staying smooth and emulsified. Beat in vanilla and almond extract.
- 4
Whisk almond flour, coconut flour, baking powder, and salt together, then fold into the wet mixture until just combined.
- 5
Pour into the prepared loaf pan and bake 50-55 minutes until a toothpick comes out clean, tenting with foil after 30 minutes if the top is browning too quickly. Cool completely before slicing.