Anti-Inflammatory Classic Vanilla Pound Cake with Buttercream Frosting..

Description

This Anti-Inflammatory Classic Vanilla Pound Cake with Buttercream Frosting is a moist, dense, bakery-style loaf cake made with wholesome ingredient swaps to support an anti-inflammatory lifestyle.

Instead of refined sugar and conventional dairy alone, this recipe uses coconut sugar (low-glycemic sweetener), grass-fed butter or avocado oil, almond flour, and Greek yogurt for a gut-friendly, balanced indulgence.

It’s perfect for those searching for:

Healthy dessert recipes
Anti-inflammatory diet desserts
Low glycemic baking ideas
Clean eating cake recipes
High-protein sweet treats

You still get that rich vanilla flavor and creamy frosting — just with smarter ingredients.

🧁 Ingredients

🔹 Anti-Inflammatory Pound Cake

Dry Ingredients:

1 ½ cups almond flour
1 cup organic unbleached flour (or gluten-free 1:1 blend)
1 tsp baking powder (aluminum-free)
¼ tsp sea salt
½ tsp turmeric powder (optional, anti-inflammatory boost — won’t affect flavor much)

Wet Ingredients:

½ cup grass-fed butter (softened) or avocado oil
¾ cup coconut sugar
3 large pasture-raised eggs
½ cup plain Greek yogurt (or dairy-free coconut yogurt)
1 ½ tsp pure vanilla extract
2 tbsp unsweetened almond milk

🔹 Healthier Vanilla Buttercream Frosting

½ cup grass-fed butter (softened)
1 ½ cups organic powdered sugar (or powdered monk fruit sweetener)
1 tsp pure vanilla extract
1–2 tbsp almond milk
Optional: 1 tbsp collagen peptides (for added protein boost)

👩‍🍳 Instructions

Step 1: Prep

Preheat oven to 325°F (163°C).
Line a loaf pan with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, whisk together almond flour, flour, baking powder, salt, and turmeric.

Step 3: Cream Butter & Sugar

In a separate bowl, beat butter and coconut sugar until fluffy (about 2–3 minutes).

Step 4: Add Wet Ingredients

Mix in eggs one at a time. Add Greek yogurt, vanilla, and almond milk.

Step 5: Combine

Gradually fold dry ingredients into wet mixture until smooth.

Step 6: Bake

Pour batter into loaf pan and smooth top.
Bake for 50–60 minutes or until a toothpick comes out clean.

Cool completely before frosting.

🧁 Make the Buttercream

Beat butter until creamy. Add powdered sweetener gradually. Mix in vanilla and almond milk until fluffy.

Spread or pipe over cooled cake.

🍽 Serving Suggestions

Serve with fresh berries (antioxidant-rich superfoods).
Pair with organic green tea or turmeric latte.
Top with crushed walnuts for omega-3 benefits.
Add a drizzle of raw honey for natural sweetness.

Perfect for:
✔ Healthy brunch desserts
✔ Holiday gatherings
✔ Meal prep sweet snacks
✔ Clean eating lifestyle

🔄 Variations

1️⃣ Gluten-Free Version

Use 2 ½ cups almond flour instead of mixed flours.

2️⃣ Dairy-Free Option

Swap butter for avocado oil and use coconut yogurt.

3️⃣ Refined Sugar-Free

Use monk fruit sweetener in both cake and frosting.

4️⃣ Lemon Anti-Inflammatory Boost

Add zest of 1 lemon + 1 tbsp lemon juice.

5️⃣ High-Protein Upgrade

Add 2 tbsp vanilla protein powder (reduce flour slightly).

🥗 Nutrition (Per Slice – Approx. 10 slices)

Calories: 320
Protein: 7g
Carbohydrates: 28g
Sugar: 16g
Fat: 21g
Fiber: 2g
Low glycemic index (compared to traditional pound cake)

Values vary based on sweetener choice.

❓ Related Questions

Is pound cake inflammatory?
Traditional versions high in refined sugar and processed flour can contribute to inflammation. This version uses anti-inflammatory ingredient swaps.

Can I freeze this cake?
Yes! Freeze unfrosted loaf up to 3 months.

Is this keto-friendly?
Use monk fruit sweetener and all almond flour to lower carbs further.

Can I use olive oil instead of butter?
Yes — use light olive oil for a Mediterranean diet-friendly twist.

💭 Final Thoughts

This Anti-Inflammatory Vanilla Pound Cake proves that healthy baking, functional nutrition, and indulgent flavor can coexist.