Let’s welcome Spring with a better-for-you version of a classic: POUND CAKE 🍰🫐🍋☀️
Dense and buttery like the classic with a healthy twist! Delicious warm with lots of lemon icing, fresh berries and a cup of tea. Enjoy this yummy treat throughout the Spring + Summer, especially when you stock up on seasonal berries =)
Snap a picture, and tag me when you make your version!
Healthy Pound Cake (GF, Vegan, Sugar-free)
1 3/4 c GF flour blend
2 tsp baking powder
1/2 tsp baking soda
2.5 oz vegan cream cheese, softened
2.5 oz vegan butter, softened
1/2 c granulated monkfruit
5.3 oz plant-based yogurt, room temp
2 tsp vanilla extract
1/4 c non-dairy milk
Optional: 1 tsp lemon extract or 3-4 drops lemon vitality oil, blueberries
Sift the flour, baking powder and baking soda into a bowl and set aside.
Cream the cream cheese, butter, and monkfruit with an electric mixer until creamy and fluffy.
Add the yogurt and vanilla (and lemon extract/oil if using) and blend on medium speed until incorporated.
Alternate adding the milk and flour a bit at a time, ending with the flour.
If the batter gets very thick, stir any remaining flour in with a spatula.
Fold in the blueberries.
Transfer to a parchment lined loaf pan and bake at 350 degrees for 40-45 minutes, or until edges are golden and center is puffy/firm to touch.
Cool completely before glazing/slicing.