AIP Pound Cake with a Blackberry Sauce
 
Prep time
Cook time
Total time
 
This grain free, dairy free and egg free pound cake is moist, lightly sweetened and airy and the blackberry sauce complements it perfectly.
Author:
Recipe type: AIP Dessert
Cuisine: AIP
Serves: 8-10
RecipeIngredients
  • 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)
For blackberry sauce:
  • 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
For maple drizzle:
  • 1 tbsp arrowroot flour/starch
  • 2 tsp maple syrup
  • 1 tsp water or lemon juice
RecipeInstructions
  1. Pre heat oven to 350 F.
  2. Grease a 9 inch loaf pan with olive oil and dust it lightly with cassava flour. Keep aside.
  3. 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.
  4. In a large mixing bowl, add the lemon juice, olive oil, maple syrup and coconut milk. Stir using a spoon to mix well.
  5. 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).
  6. 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.
  7. 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.
  8. Bake at 350 F for 32-35 mins or until a toothpick inserted in the center comes out completely clean.
  9. Remove cake from the oven and let cool for 30 minutes before taking it out of the pan.
For the blackberry sauce:
  1. 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.
For the maple drizzle:
  1. Mix all the ingredients together in a small cup or bowl and drizzle quickly on top of the cooled cake.
Recipe by Cook2Nourish at https://cook2nourish.com/2021/04/aip-pound-cake-with-a-blackberry-sauce.html