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

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