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Pound Cake in a Skillet

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by Nathalie
Step by step recipe - 40 Min
November 24, 2017


Pound cake love

Are you a cream cake lover or a pound cake lover? I’m most certainly a huge fan of pound cakes and will always choose them over a cake made with cream. I love a simple cake that is just the perfect amount of fluffy and moist. Usually pound cakes come in a loaf pan and I’ll admit that it was rather an accident that it came out in a skillet but I loved it so much that I sticked to it:). Sometimes things just happen throughout my baking sessions and I get so caught up that things come out I might not have planned for.

I could eat cake every day and to be honest with recipes as such, this happens more frequently than I like to admit. Especially on a cold rainy afternoon I love nothing more than a cup of tea or a warming turmeric milk with a piece of pound cake in a skillet.



After I made the cake in a large casserole dish I though it was the cutest idea to make small individual skillets for dessert or a Sunday afternoon get together:).


Serves 1 pound cake
Cooks in 40 Minutes
Difficulty Easy


45 ml coconut oil/ghee, melted
85 ml maple syrup
145 ml coconut milk
10 quail eggs/5 eggs
250 g tiger nut flour/almond flour/macadamia flour
50 g coconut flour
Pinch of salt
1 tsp baking powder
1 tsp bakind soda


Preheat the oven to 180°C. Line a casserole dish with baking paper or brush some of the coconut oil inside the dish so the cake doesn't stick to the sides later. Place all the wet ingredients into a large bowl and use a hand mixer to combine the ingredients for about 1 minute. Add all the dry ingredients to the wet ingredients and mix well. Pour the mixture into the casserole dish and bake for 30 minutes or until golden brown.


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