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.