Recipe By cookieworshipper
Published Jun 19th
Prep 20m Cook 1h Additional 10m Ready In 1h 30m
Servings 1 8x5-inch loaf Calories 397.9

Healthier take on pound cake; indulge with no regrets!

Recipe Ingredients

  • 1 cup all-purpose flour
  • 3 tablespoons all-purpose flour
  • 1 cup white whole wheat flour
  • 3 tablespoons white whole wheat flour
  • 2 tablespoons cornstarch
  • ⅓ teaspoon baking soda
  • ½ cup soy milk
  • ½ tablespoon apple cider vinegar
  • ½ cup coconut oil, at room temperature
  • 1 ¼ cups white sugar
  • 3 eggs
  • ½ teaspoon pure vanilla extract
  • 1 cup confectioners' sugar, sifted, or more as needed
  • 2 tablespoons milk, or more as needed
  • 1 tablespoon lemon juice
  • ¼ cup unsweetened coconut flakes, toasted

Cooking Directions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.
  2. 2 Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.
  3. 3 Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
  4. 4 Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.
  5. 5 Pour batter into the prepared loaf pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.
  7. 7 Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.
  8. 8 Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.

Nutrition Facts

  • Calories 397.9
  • Carbohydrate 63.4 g
  • Cholesterol 56 mg
  • Fat 14.6 g
  • Fiber 2.8 g
  • Protein 6 g
  • Saturated Fat 11.3 g
  • Sodium 45.7 mg
  • Sugar 38.3 g

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Chef's Notes

Mixing cornstarch with the flours acts as a substitute for cake flour.


  1. The result was pretty but tasted only so-so. It was a bit dry. I added a little lemon juice and coconut to the batter but it wasn't noticeable in the flavor. Next time I would add more lemon juice/zest/coconut to the batter and perhaps decrease the flour.