Pound Cake ...Healthy, delicious and dairy free
Prep Notes
What I love about this pound cake ...everything !!
It's moist, fluffy, delicious great for a snack, dessert, and breakfast.
I love to toast it for breakfast with a tablespoon of cashew butter...yummmy!
Cooking Time
50 minutes
Yields
12
Ingredients
1 1/2 cup gluten-free flour ( I used Red Mills 1-1)
2 teaspoons baking powder
pinch sea salt
3/4 cup monk fruit sugar you can use organic cane I have never tried coconutÂ
1/2 cup plain cashew yogurt or greek
1/4 cup almond milk
1/4 cup extra virgin olive oil
1 teaspoon vanilla
2 egg whites
1 whole eggÂ
Directions
Preheat oven 350' Coat a loaf pan with spay and lined parchment paper
In a medium bowl whisk flour, baking powder, and sea salt. Set aside
In the large bowl add sugar, yogurt, milk, evoo, eggs, and egg white and vigorously whisk until blended.
Gently fold in the flour mixture
Transfer to prepared pan.
Bake until the top is golden brown about 50 minutes or cake tester comes out clean.
Cool in pan for 5 minutes before unmold