There’s something magical about the comforting aroma of a freshly baked pound cake wafting through the kitchen. As I embarked on my journey toward a healthier lifestyle, I found that traditional desserts often packed in the sugar and calories without offering much in terms of nutrition. This inspired me to create a version of pound cake that was not only delicious but also loaded with wholesome ingredients. The addition of almond flour gives this cake a nutty flavor and adds beneficial nutrients, while a homemade blueberry chia jam provides a sweet and tangy topping, rich in antioxidants and omega-3 fatty acids. This recipe became a staple in my home, especially when I needed a little pick-me-up.
Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut oil, melted
- ¾ cup honey or maple syrup
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup unsweetened almond milk
For the Blueberry Chia Jam
- 1 cup fresh or frozen blueberries
- 2 tbsp chia seeds
- 1 tbsp honey or maple syrup (adjust based on sweetness preference)
- 1 tbsp lemon juice
Instructions
To create this healthy yet indulgent pound cake, follow these simple steps:
Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper for easy removal.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, and salt. Mix until well combined.
In another bowl, whisk together the melted coconut oil, honey or maple syrup, eggs, vanilla extract, and almond milk until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
While the pound cake bakes, prepare the blueberry chia jam. In a small saucepan over medium heat, combine the blueberries, honey or maple syrup, and lemon juice. Cook until the blueberries begin to break down, about 5 minutes.
Remove from heat and stir in the chia seeds. Allow the mixture to cool for about 10 minutes; it will thicken as it sits.
Once the pound cake is done baking, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice the pound cake and serve it warm or at room temperature, topped with a generous spoonful of blueberry chia jam. Enjoy this guilt-free indulgence that nourishes your body and satisfies your sweet tooth!
In every slice, you’ll find a piece of my journey toward health, reminding me that indulgence can coexist with wellness.