Raspberry Lemon Pound Cake

 

This is probably the most straight forward recipe of zesty pound cake. It’s Vegan, Gluten Free and absolutely delicious. Enjoy it with a cuppa and a great book for the perfect combination.

WET INGREDIENTS:

  • 3/4 cup almond milk
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 3 tbsp coconut oil
  • 1/2 lemon juice and zest
  • 1/2 cup non dairy yogurt – if not an option, greek yoghurt will do

DRY INGREDIENTS:

  • 2 cups all purpose gluten free flour
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup raspberries or blueberries

DIRECTIONS:

  • Preheat oven to 180 degrees and line a loaf tin.
  • Mix all wet ingredients together in a bowl until smooth.
  • In another bowl add all dry ingredients apart from the blueberries. Stir to combine, then add the wet ingredients and mix to form a smooth batter.
  • Fold through 3/4 cup raspberries  and save the rest.
  • Fill loaf tin with batter and sprinkle blueberry on top.
  • Bake for 60 mins, until golden and a tooth pick comes out clean.
  • Cool completely before slicing.

Enjoy

Xx

Leave a Reply

Your email address will not be published.

X