Almond Flour Pound Cake 2
Almond Flour Pound Cake 2

Gluten-Free Almond Flour Pound Cake

October 15, 2015

  • Prep: 20 mins
  • Cook: 55 mins
  • 20 mins

    55 mins

    1 hr 15 mins


For the Cake:

½ cup (1 stick) of butter, room temperature

4 ounces of cream cheese, softened

¾ cup sugar

4 eggs

1 teaspoon vanilla

2 cups Honeyville Blanched Almond Flour

*Use 2 tablespoons extra almond flour if at high altitude

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon ground ginger

¼ teaspoon ground cardamom

For the Streusel:

½ cup Honeyville Blanched Almond Flour

2 teaspoon cinnamon

½ cup brown sugar

¼ teaspoon allspice

¼ teaspoon salt

1/8 teaspoon ground cloves

4 tablespoons of butter – room temperature


Preheat oven to 350 degrees. Coat a 9x5" loaf pan with cooking spray.

In your mixer, mix cream cheese, butter and sugar at medium speed.

Add eggs, one at a time, mixing after each addition. Add vanilla and continue to mix.

In a separate bowl, combine almond flour, baking powder, salt, ginger and cardamom. Then add dry mixture slowly to wet mixture, mixing until blended. Set aside.

(If at high altitude, I would recommend adding an extra 2 tablespoons of almond flour at this point. I live in Denver and I wish I had added it to soak up some of the moisture in this cake – of course I forgot!)

Now prepare the streusel by combining all the streusel ingredients in a bowl. Press and mix with a fork until thoroughly combined.

Split the streusel mixture in half. You'll want to add half to the middle of the cake, and half on top.  Pour half of the cake mixture into the pan. Top with half of the streusel topping. Add the rest of the cake mixture, then top with rest of the streusel topping.

Bake 45-55 minutes until toothpick inserted in the center comes out clean.  It’s very important that you cook this thoroughly as it’s a moist cake.