Olive Oil Vanilla Bean Pound Cake
Serves 120 mins prep50 mins cook
This Dairy Free Olive Oil Vanilla Bean Pound Cake is delicious, moist and delightfully light and perfect for folks with or without lactose intolerance. Served along side a big glass of your favorite (non-dairy) milk, my Dairy Free Olive Oil Vanilla Bean Pound Cake is one of the best slightly sweet breakfast baked goods around.
0 servings
What you need
organic eggs, at room temperature
cup granulated sugar
cup unsweetened almond milk, (or other unsweetened non-dairy milk)
tsp vanilla paste, (or [adjustable]1[/adjustable] vanilla bean, split)
tsp baking powder
tsp kosher salt
Instructions
0 Preheat the oven to 350°F. Spray an 8"x3.5" loaf pan with nonstick baking spray, and set aside. 1 Crack the eggs into a large bowl. Measure in the sugar. Use a mixer to beat the two ingredienets together until well-incorporated. 2 Pour in the unsweetened almond milk and olive oil, then mix until smooth and combined. 3 Add the vanilla bean paste to the wet ingredients and set aside. 4 Sift together the flour, baking powder and salt into another bowl. Use a whisk and stir until mixed. 5 Pour the wet ingredients into the dry ingredients, and stir until just combined. 6 Transfer to the prepared loaf pan, and for 50-60 minutes, or until the top of the bread has slightly browned and an inserted toothpick comes out clean. 7 Slice into 8 even pieces, and enjoy!View original recipe
