Tag Archives: pound cake made with coconutmilk

Dairy-Free Pound Cake

Posted on by
2
It is officially spring even though it’s starting to heat up all I can think about is the asparagus that is in season, fresh farm eggs and sunny lemons. I was going to make lemon poppy seed loaf and still might in the near future but I had a wicked craving for pound cake! I was about to jump on the vegan train but I was down on egg substitutes and up on tummy rumblings. Flax would have upset the texture, and I didn’t have any Ener-G . Banana was out of the question because they induce migraines for me however using banana as the egg substitute may be incredibly delicious as it would add the the denseness of the cake and add more tropical flavor. If anyone tries this with egg substitute let me know the results!
Dairy-Free  Pound Cake with Lemon Coconut Milk Glaze
  • 2 cups of flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 + 1/4 cups of  white sugar
  • 1 tsp lemon zest
  • 1/2 tsp pure almond extract
  • 2 free-range eggs
  • 1/2 cup of vegetable oil
  • 1/2 cup of full fat coconut milk
Glaze
  • 3 tbsp coconut milk
  • 1/2 lemon juiced
  • 1 tsp lemon zest
  • 1 cup of icing sugar

Method

Pre-heat oven to 350 and prepare a standard glass loaf pan.

In a large bowl mix all dry ingredients and in a smaller bowl whisk all wet ingredients together. Add wet to dry and combine well.

 

With a spatula scrape batter into loaf pan and place in oven. Bake for about an hour (50-70 minutes), the cake should be quite brown and should pull away form the baking dish. It should also be firm to the touch or have a toothpick run through the middle and come out relatively clean.

 

While cake is baking, prepare the glaze. Mix all ingredients with a whisk in a small bowl and set aside.

Once cake has been removed from oven let rest about 3-5 minutes, then pour glaze over cake, use a knife and spatula to lift edges of the cake to absorb some of the glaze. As it cools it will become sticky and keep the cake moist. Serve with fresh blueberries or raspberry coulis. This also be good with some fresh fruit sorbet and whipped topping if you want to stay dairy free.