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Vanilla Pound Cake with Raspberry Compote


Rate Vanilla Pound Cake with Raspberry Compote

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 Recipe Information  
Category: Cakes
Recipe Created By: Colette Martin


Vanilla Pound Cake with Raspberry Compote

 

 Ingredients  
Vanilla Pound Cake:
2 Tbsp flax seeds (or ground flaxseed meal)
6 Tbsp warm water
1 3/4 cups gluten-free flour blend (224 grams)
3 tsp baking powder
1/2 tsp salt
3/4 tsp xanthan gum
1 cup organic cane sugar
8 Tbsp vegan shortening
1/2 cup So Delicious® Dairy Free Original Coconutmilk Beverage
1/2 cup applesauce
2 tsp vanilla extract
Raspberry Compote:
1 cup fresh or frozen raspberries
3 Tbsp sugar
1/2 Tbsp lemon juice


 Directions  
Vanilla Pound Cake

Preheat the oven to 350°F. Grease a loaf pan.

Grind the flax seeds and combine with 6 Tbsp warm water, using a small whisk. Let this sit for at least 5 minutes and then re-whisk to incorporate all of the water.

Mix together the flour, baking powder, salt and xanthan gum in a medium bowl.

In a large mixing bowl, cream the sugar and shortening together on medium speed for five minutes, scraping down the sides of the bowl as needed.

Add the flaxseed mixture, coconut milk, applesauce and vanilla and mix for 2 minutes.

Add the dry ingredients and mix until smooth. Spread the batter in the prepared pan.

Bake for 45-50 minutes or until a toothpick comes out clean.

Raspberry Compote

Combine all of the ingredients in a small, non-reactive saucepan over medium low heat. Stir occasionally until the sugar is melted. Heat for ten minutes more, stirring frequently.

Use a strainer to separate the fruit and seeds from the juice.

Drizzle the compote over cake, or under on the plate as a garnish. Sprinkle with confectioner’s sugar, if desired.

Reserve the leftover fruit/seed mixture and use as you would jam.


 Notes  
This pound cake differs from traditional pound cakes in that it is on the “light” side. It is low in sugar but high in flavor! And, it is free of the top eight allergens. I prefer this made with hemp milk, but swap in your favorite dairy-free milk to suit your own taste.


 Substitutions  
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame


 Keep in Mind  
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