I’ve decided to try using more coconut oil and less grapeseed oil lately. I know it makes things a little more difficult but I’ve found that it also makes things more yummy. (I recently found a recipe for sweet potato muffins that were absolutely delicious and I plan to share that soon). The latest thing I tried with coconut oil was the bread recipe. Since it had to be melted I knew I couldn’t mix it with the eggs and expect it not to cook them so instead I mixed it with the water, lemon juice and maple syrup and used the stick blender on the eggs before adding them to the water mixture. It made the dough a bit more sticky and less easy to pour into the loaf pans, but I still think it’s worth it. I haven’t tasted it yet but my husband likes it and I plan to taste it soon.

Thanks for reading! 

~Sarah Quinn


Pound Cake

Preheat Oven to 325 degrees. Grease a Loaf pan with Coconut oil.

Mix together:

1 ½ Cups Rice Flour Mix

¾ tsp Konjac powder

½ tsp Cream of Tartar

¼ tsp baking soda

¼ tsp Celtic Sea Salt


In a mixing bowl, beat until well mixed:

⅔ Cup Coconut Sugar    (OR 1 Cup Applesauce)    {OR ½ Cup Maple Syrup}

¼ Cup plus 2 Tbsps Algae Oil (or melted Coconut oil)


When well mixed, add:

2 Eggs

½ Cup plus 2 Tbsps Coconut milk

2 tsp Vanilla Extract

(For Lemon Pound Cake, instead of milk and vanilla,

add 2 Tbsps Lemon juice and 1 Tbsp Lemon Zest)


Add dry ingredients to oil mixture and beat on medium speed until blended. Pour into loaf pan and Bake 55-60 minutes. Serve warm or cool.


If you want a sauce to serve with your pound cake here’s what I do:

For the Lemon Pound cake I make a Blackberry Sauce:

2 Bags of frozen Blackberries, thawed

3 Tbsps Maple Syrup

1/4 tsp Lemon Juice

Blend in a Vitamix until seeds are ground up.

Drizzle over each slice of pound cake and serve with Coconut Whipped Cream on top.


I have not tried it yet, but my next idea is to make the Vanilla Pound Cake and make a Cherry sauce to put on it. 🙂