When I was a teenager, Pound Cake used to be my most favorite of all cakes! Lightly sweetened, sponge like with a strong buttery flavor – oh so, so good! Perfect for an evening snack! In India we used to get a slice of pound cake in single serving packs those days and that used to be my favorite snack while traveling back from college. Don’t ask me what the ingredients in that were because I am sure now the ‘nutritionist’ me will most likely not approve of them …LOL 🙂
Recently I was looking to make an AIP cake for myself (see my previous post where I made a Gluten Free Blackberry Cake for the family) and that’s when I noticed the recipe for an AIP pound cake in The Nutrient dense Kitchen Cookbook by Mickey Trescott.
I really wanted to follow Mickey’s recipe exactly since I know her recipes are always fabulous! But unfortunately the sweetener she used in that recipe was maple sugar and I did not have that with me. Also Mickey gives the weights of flours as opposed to the volume and I didn’t have a kitchen scale. (Note to self : need to order one soon!). Anyways, what that meant was that I needed to improvise since I was desperate to have some cake when the rest of the family had their beautiful cake!
So that’s how this cake came to be! It is definitely inspired by Mickey’s recipe. And I mean to try out her recipe exactly when I have the above things handy! As luck would have it, my cake turned out pretty good too. I had been experimenting making an AIP lemon cake since I made the Gluten free Lemon Cake for the family. So based on those efforts, I was able to put together this cake. I added some blackberries into the cake batter too but that is optional. I decided to do a blackberry drizzle/sauce over it since the blackberries I had bought for the other cake were insanely sweet and so delicious! I also decided to do a light sugar glaze using maple syrup. Yum, this combination of the pound cake with this delicious berry sauce and the maple drizzle was just what I needed to end a beautiful weekend!
Hope you can try this recipe and let me know how it turns out for you!
- 1 cup cassava flour (Otto's or Anthony's Goods Premium are the only two I recommend)
- 2 tbsp arrowroot flour
- 2 tbsp coconut flour
- 1¼ tsp baking soda
- 2 tbsp coconut sugar
- ½ tsp sea salt
- 2 tbsp lemon juice
- ⅓ cup extra virgin olive oil
- ⅔ cup maple syrup
- 2 tbsp coconut milk
- 1 tbsp gelatin in 2 tbsp water
- ¾ cup hot water
- 1½ tsp vanilla extract
- ½ c blackberries (washed and dried) mixed with 1 tsp arrowroot flour (optional)
- 1 cup fresh or frozen blackberries
- ¼ cup water
- pinch sea salt
- 1 tsp lemon juice
- 1 tsp arrowroot starch dissolved in 1 tbsp water
- 1 tbsp arrowroot flour/starch
- 2 tsp maple syrup
- 1 tsp water or lemon juice
- Pre heat oven to 350 F.
- Grease a 9 inch loaf pan with olive oil and dust it lightly with cassava flour. Keep aside.
- In a large sheet of parchment paper, add all the flours, the baking soda, coconut sugar and the salt. Mix gently using a spatula. Using a sieve, mix them well together by passing them through the sieve 2-3 times. Keep aside.
- In a large mixing bowl, add the lemon juice, olive oil, maple syrup and coconut milk. Stir using a spoon to mix well.
- In a small mixing bowl, add the gelatin and then add the 2 tbsp water on top if it. Use a fork to gently mix to make sure all the gelatin is mixed with the water. Keep aside for 2 minutes to let the gelatin bloom(swell up a bit).
- Now add the hot water to the bowl with the gelatin and whisk using a wire whisk (or an electric mixer) for 2 minutes until all the gelatin is dissolved and you get a slightly frothy mixture. Add this gelatin mixture to the first mixing bowl and using a spatula mix well. Now slowly add the flour mixture in small portions into this bowl and stir until well blended. Repeat until all flour is used. You will get a thick batter. Lastly, add the vanilla extract and mix.
- If you are adding blackberries into the cake batter (which you can skip if you want a plain pound cake), in a small bowl, add the blackberries with the arrowroot flour and fold these into the batter gently before during batter into prepared pan.
- Bake at 350 F for 32-35 mins or until a toothpick inserted in the center comes out completely clean.
- Remove cake from the oven and let cool for 30 minutes before taking it out of the pan.
- In a saucepan, add all the ingredients except the arrowroot slurry and heat on low heat covered for 3-4 minutes until the berries have softened. Then add the arrowroot slurry and mix stirring continuously for 1 minute until the sauce thickens.
- Mix all the ingredients together in a small cup or bowl and drizzle quickly on top of the cooled cake.
Hi. Made this tonight. The flavor was amazing. But the texture was gummy. I let it cook the 34 minutes. Should I have let it go longer?
Yes Cheryl cooking longer would have helped. Baking times vary from oven to oven. Was only the bottom gummy or the whole cake?
Will be making this soon can i use flax egg as am a vegan perfect for my birthday on 19 September and office snacks cant wait to buy your cookbook for my birthday on 19 September will dm you if i make this and let you know how it goes Thanks Ramya
Best wishes for your birthday! Lmk how it turns out!