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Healthy Home Economist / Archives / Recipes / Grain Recipes / Bread Recipes / Date Honey Pound Cake (grain-free)

Date Honey Pound Cake (grain-free)

by Sarah Pope / Updated: Jan 15, 2025 / Affiliate Links ✔

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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.

grain free date honey pound cake on cutting board
3.64 from 11 votes
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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.

Course Breakfast
Cuisine American
Keyword easy, grain free, healthy, paleo
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 medium loaf
Calories 143 kcal

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

  1. Whisk together the eggs, butter, coconut milk, date syrup, sea salt, and vanilla.

  2. 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.    

  3. Once everything is mixed, keep whisking until the batter is very smooth with no lumps. This may take a few minutes. 

  4. 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.

  5. 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.

Nutrition Facts
Date Honey Pound Cake
Amount Per Serving (1 slice)
Calories 143 Calories from Fat 77
% Daily Value*
Fat 8.5g13%
Saturated Fat 5.7g29%
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.2g
Cholesterol 119mg40%
Potassium 156mg4%
Carbohydrates 11.6g4%
Fiber 2g8%
Protein 4.25g9%
Vitamin A 139IU3%
Calcium 42mg4%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
loaf of grain-free date honey pound cake on cutting board with butter
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Category: Bread Recipes, GAPS Recipes, Paleo Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (43)

  1. Sarah, the Healthy Home Economist

    Apr 1, 2010 at 4:31 pm

    Ok, Debi. Chocolate it is! I will post a recipe that makes use of some organic cocoa for Real Food Wednesday next week.

    Reply
  2. true blessings

    Apr 1, 2010 at 2:07 pm

    Hello Sarah,I was wondering if you could please do a post on a sample menu of what a 60% fat diet looks like? Thank you,
    Gaby from True Blessings

    Reply
  3. Anonymous

    Apr 1, 2010 at 2:00 pm

    Everyone in the family LOVED this!!! Thanks, and do you have other recipes, maybe something chocolate? Debi Hickson

    Reply
  4. Rick

    Apr 1, 2010 at 1:36 pm

    Thanks Sarah, She ended up hospitalized and the doctors thought she had a stroke. She ended up figuring it out on her own that she was allergic to honey. Now whenever she eats it (even in SMALL doses) she gets headaches and if she consumes to much, one side of her face gets numb. Very scary. We will try the glucose or the maple syrup. Thanks
    r

    Reply
  5. Sarah, the Healthy Home Economist

    Apr 1, 2010 at 11:56 am

    Jenny, you may leave out the stevia. I should have put **optional** by it in the recipe. Feel free to add a tad more honey to the recipe instead but you may find the honey listed in the recipe is sufficient for you.

    Reply
  6. Jenny R

    Apr 1, 2010 at 2:50 am

    I am *not* a stevia fan….yuck! What's your recommendation for a substitute?

    Reply
  7. Dorsey

    Apr 1, 2010 at 2:05 am

    I made the bread today. Wow! Is that ever good. It is definitely more like a breakfast type bread or even a desert bread. It was a winner in this household and I love the good protein. With my coconut flour pancakes and this bread, I definitely have some great choices. We love to have breakfast for supper. Come to think of it, I wonder how the bread would work as french toast? 🙂
    Thanks Sarah. I hope you keep them coming.

    Reply
  8. Sarah, the Healthy Home Economist

    Apr 1, 2010 at 1:44 am

    Wow, that's a tough one as honey is the easiest sugar to digest as it is a monosaccharide in natural form. It is also the only sweetener recommended on the GAPS diet which is the best diet for anyone with allergies to be on if they seek healing from this condition. Maple syrup (grade B) would probably work fine, but this sweetener is a disaccharide and as such, is harder to digest for folks with gut dysbiosis – which anyone with allergies has. I think I've seen glucose for sale in the sweetener section of healthfood stores before; this would be a good option as it would be a monosaccharide .. not in natural form like honey, but still better than a disaccharide sweetener, I think.

    Reply
  9. Rick

    Apr 1, 2010 at 1:03 am

    My wife is allergic to honey, what would you recommend to use instead?

    Reply
  10. motherhen68

    Mar 31, 2010 at 7:05 pm

    This looks great. So many times, when I see "grain free" it ends up being a recipe using rice flour or millet flour, whatever. Those are too high in carbs for me to eat, but this will fit the bill. Thanks for sharing.

    Reply
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3.64 from 11 votes (9 ratings without comment)

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