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.
I had a not so great first try at this recipe. It came out squishy and “wet”. I have no idea what I did wrong.
I just made this bread. It is really good!! Mine did rise beautifully but I had to cook it for a little longer so the middle wouldn’t be soupy. Thanks!!!
yum! do you think this recipe would hold up cubed to use with fondue?
Yes, it should work. Great idea!!!!!
It seems odd that paleo would have coconut flour muffins. I don’t think that’s really a paleo meal. How about some acorn flour pancakes cooked on a flat rock over an open fire?
made this twice so far, the second one just the other night. I was craving something sweet and cakey after doing no grains, no starches, no dairy (except Kefir) for the last 2 mos! Anyway, justu wanted to tell you that I substituted Kefir for the milk part, ghee for the butter part, and left out the stevia on the 2nd version. The sweetness was more subtle without the stevia, but it didn’t taste as good slathered with my homemade strawberry jam as the first version with stevia did. Hmmmm, why is that?! also, in my new-fangled hi tech oven, the edges get VERY brown (blackened really), so I have to reduce the temp. 50 degrees.
My husband likes this too. I’m sold. so surprising that it only uses 1/2 cup coconut flour.
Just made these into muffins. They were wonderful straight out of the oven. With a slab of butter it was heavenly. I used the raw coconut flour from a company called Coconut Secret. Their flour is made from unheated coconut.
I’m curious as to why baking powder isn’t allowed on the GAPS diet. Is it hard to digest?
Because baking powder has corn starch or potato starch in it and starches are not allowed on GAPS. Baking soda is ok.
Is stevia allowed on the GAPS Diet? I tried e-mailing askgaps, but I didn’t get a reply. Thank you.
Sarah Faith, I should also add that we do not eat coconut flour bread/muffins too frequently in our home. Maybe 2 or 3 times a month. If we ate it all the time, it would probably be best to err on the conservative side and soak the coconut flour. However, since we don't eat it that much and there isn't enough info right now on the subject anyway, I choose not to soak it.