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. 🙂

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Published by

cookingwithsarahblog

I am a wife and mother of two furkids, Nemo the tiny toy poodle and Riley the awesome tabby cat and a human baby born in March 2017. Our household is completely gluten and dairy free and I love baking new yummy recipes to share with my wonderful friends and family! My recipes are requested a lot, so I decided to start this blog to share these awesome recipes with anyone who is interested. Enjoy!

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