This easy recipe for grain-free, date honey bread has the spongy texture of Sara Lee pound cake without all the refined carbs and sugar.
When I was in grade school, my breakfast was sometimes a slice of Sara Lee pound cake topped with peanut butter.
This was not a healthy breakfast, by any means!
But, I do have a soft spot for the light, spongy texture of pound cake even to this day!
If you love the consistency of pound cake as I do, chances are you will enjoy the similar “tongue feel” of this date honey bread, aka “pound cake”.
This recipe does have a hint of coconut flavor from the grain-free flour, but it is not overwhelming and does not detract from the enjoyment of the light texture and overall flavor.
Bonus! This pound cake is very filling. Only one slice fills you up especially if you top it with butter!
Note that when I originally created and published this recipe in 2010, I used raw honey as the sweetener.
Since then, I’ve learned via research that using honey for baking is not ideal nor even traditional. In fact, heating honey is considered toxic in Ayurvedic cooking.
Thus, I now make this recipe using “date honey”, known commercially as date syrup.
Like raw honey, date sugar/syrup are on the “allow” list for the full GAPS diet, AIP, or Specific Carbohydrate diets.
An important caveat is that the GAPS Intro diet does not allow dates or other fruit. Honey is not permitted on the intro levels either.
I LOVE a slice of this date honey pound cake with some healthy peanut butter on top (my favorite brand) reminiscent of my childhood.
My husband and kids like a slice with a big slab of butter.
Date Honey Pound Cake
Easy recipe for grain-free, date honey bread that has the spongy texture of Sara Lee pound cake without all the refined carbs and sugar.
Ingredients
- 6 eggs preferably pastured or free range
- 1/2 cup coconut flour sifted
- 6 Tbsp coconut milk or dairy cream
- 5 Tbsp butter melted, preferably grassfed
- 6 Tbsp date honey
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/2 tsp baking soda
Instructions
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Whisk together the eggs, butter, coconut milk, date syrup, sea salt, and vanilla.
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Mix coconut flour and baking powder in a separate bowl and then sprinkle this dry mixture in with the wet ingredients a bit at a time.
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Once everything is mixed, keep whisking until the batter is very smooth with no lumps. This may take a few minutes.
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Pour into a glass loaf pan and bake at 400 °F/204 °C for 20-25 minutes or until loaf starts to slightly brown on top.
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This recipe makes 1 medium honey bread loaf, 12 muffins, or 24 mini muffins. Cover leftovers on the counter and refrigerate what you won’t eat in 2 days in a sealed container.
Just like everything on your website, these were absolutely amazing! Skipped the Stevia, added a big slab of raw butter at the end…heaven! Thank you!
where are the nutrition facts on this recipe? I would have appreciated having them included
They’ve now been added. Thank you!
Hello Sarah,
I thoroughly enjoy your blog posts. One thing I wanted to bring up is honey should never be used in baking since when honey is heated it becomes very toxic and it is hard for the body to excrete.
Sorry, I saw your last comment on honey only after I posted mine, pls ignore
Hello…good stuff. Thanks.
I have read many times that eating heated honey is not healthy. Yet I consistently see baking recipes on those vary same sites which include honey. What’s the bottom line on eating honey that has been heated or baked?
Oh, I just saw your June 8, 2016 post to Sarah White. Thanks
Some recipes on this site from many years ago had honey in them because it was before I researched the subject and found out it wasn’t such a good idea! My favorite sub for honey in these instances is date syrup.
Oh boy! I should have read the remarks! I used honey. This doesn’t look like it will ever cook. Please fix this recipe for others. Thanks.
Love this recipe, but was wondering in light of your more recent article on the dangers of cooked honey if you have adapted it yet?
I need to fix this recipe and not use honey! Thanks for the heads up … maple syrup or yacon syrup would be the likely candidates for substitution, but I have not tested it yet.