Coconut Pound Cake (Dairy Free, Keto Friendly)



For the cake:

3 large eggs

½ cup vegan butter, softened

½ cup dairy free yogurt (we like coconut milk yogurt)

¼ cup warm water mixed with 2.5 TBS of Original or Vanilla Coconut Cloud coconut milk creamer

1 tsp vanilla extract

1 ½ cups almond flour

¼ cup coconut flour

1/3 cup granulated sweetener (monk fruit sweetener or erythritol)

1 tsp baking powder

1/3 cup unsweetened, shredded coconut


For the frosting:

3 cups sugar free powdered sugar

½ cup vegan butter, softened,

1 tsp vanilla extract

1-2 TBS nut milk




Preheat the oven to 350 F. Mix the warm water with Coconut Cloud creamer and set aside.

Grease a loaf pan and line with parchment paper and set aside.

In a large mixing bowl, whisk together your eggs, Greek yogurt, softened butter, creamer mixture, and vanilla extract, until combined. Gently fold through your dry ingredients and mix well until combined.

Transfer your cake batter into the lined pan and bake for 50 minutes, or until a skewer comes out mostly clean.

While the cake is baking, make your frosting. In a large mixing bowl, beat your powdered sugar and butter until combined, and smooth. Add in your vanilla extract and drizzle in nut milk until you achieve a spreadable consistency. Refrigerate until ready to use.

Remove the cake from the oven and let cool completely, before frosting. Refrigerate cake for 30 minutes, for the frosting to firm up, before slicing