Friday, July 27, 2012

Pound Cake


This is SO perfect for summer! Top it with fresh strawberries or peaches and raw whipped cream if you tolerate dairy - if you don't feel free to sub the butter for coconut oil -- turns out JUST as fantastic! Enjoy!!

PS - sorry for the not-so-great pic! I'll try to take another one this weekend as my family has asked that I make this AGAIN for Sunday dinner :)



Grain free/ Nut Free Pound Cake

6 eggs
½ C coconut milk
½ C honey
½ C butter, melted
1 Tbsp. vanilla extract
1 C coconut flour
½ tsp. baking soda
1 tsp. sea salt
coconut oil (or butter) for greasing pan

Preheat oven to 325 degrees.
Beat the eggs with the coconut milk, honey and vanilla, until smooth.
Add the coconut flour, baking soda and salt mixing until a smooth batter forms.
 Grease a loaf pan with coconut oil then pour batter into the loaf pan.
Bake for about an hour, until pound cake separates from the sides of the pan and a toothpick inserted into the center comes out clean.
 Allow the pound cake to cool before removing it from the pan.

4 comments:

Hilary said...

Sounds great! What kind of coconut milk did you use? Beverage or canned- Thank you!

Orleatha Smith said...

Canned, I just make sure there are no nasty additives like guar gum, carageenan, or xantham...

Matthew Green said...

Mmm,this seems to be a dessert that even a non-cook man can do it, right?

Orleatha Smith said...

Hahaha! Of course Matthew! :)