I posted yesterday that I finally tweaked a recipe enough to make the most scrumptious pound cake. There were numerous texts, and comments asking for the darn recipe. Apparently, a grain free, dairy free pound cake that tastes good is hard to find.
I did, actually. I am not a huge fan of baking, but take out the most common, widely used ingredient (wheat) and baking becomes even more of a struggle for me. Trust me when I say, I don’t post anything for you that fails the easy test. If it is too hard, or complicated, I ain’t gonna make it. It needs to be fairly easy, and something I can whip up quickly. And, it usually needs to be something my entire family loves. My meat and potatoes husband loved this cake. So did my meat and potatoes son.
I came across a recipe (Elana’s Pantry) a while back for Vanilla Cupcakes using coconut flour. I made them for my dear friend Joy’s birthday lunch, using coconut oil as the fat, and I found that they were a tad too oily. Word to the wise, if you use coconut oil, decrease your amount by a few tablespoons. I began by substituting the agave (processed HFCS), and grape seed oil (processed rancid fat) into more nutritious ingredients, lowering the sugar content, and then adapting the recipe time and temp for a loaf pan, instead of cupcake tins. This recipe is full of good fats, high in protein, and grain free. I let my children eat some for breakfast today. It’s way better for you than a pancake, my friends.
On to the good stuff…
Sarah’s Grain Free Vanilla Pound Cake
1/2 cup coconut flour
1/4 teaspoon high quality sea salt
1/4 teaspoon baking soda
3-4 Tablespoons NuNaturals Stevia (the best brand I have found with no aftertaste)
1/2 cup melted fat of choice (for dairy free, use coconut oil or ghee. Melted butter also is divine)
1/3 cup raw honey
1-2 Tablespoons Pure Vanilla Extract (use less for a more subtle vanilla flavor)
Preheat your oven to 350 degrees.
1. Mix your the coconut flour, salt, baking soda, and stevia together until well blended, and the coconut flour has no lumps.
2. Beat the eggs, melted fat, honey, and vanilla together in a separate bowl.
3. Add the wet ingredients to the dry ingredients, and blend with a hand blender until smooth.
4. Pour into a well oiled glass loaf pan and bake for 45-55 minutes. It’s done when the center is not jiggly, and it springs back when lightly touched.
My sweet little Miss enjoys her pound cake with blueberries, and a drizzle of organic cream. If dairy free, the cream can be exchanged for a drizzle of coconut milk. Or, leave it out altogether. This cake is moist, and dense, and basking in all its vanilla glory. It doesn’t need any extras, but of course, add them if you like. 🙂 My next adventure with this base cake is to try a lemon version. I will post the tweaks when I have perfected it. 🙂Pin It