Behold! The most beautiful cake in the world!
Or, not. But it did taste good! I’ve been meaning to post this recipe for a while — since, uh, Easter. Hence the lamb.
My mother-in-law has been eating gluten-free for a while now, and she was also avoiding dairy at the time, so I wanted to make an Easter dessert that we could all enjoy. I make a lamb-shaped pound cake every year, so this year, the lamb got the gluten-free, dairy-free treatment. (And it tasted even better than usual!)
This recipe is based on a pound cake recipe on the Land O’Lakes site, but I changed some things and it kind of became a completely different cake. A yummy cake. A beautiful cake. OK, just yummy. (At least the lamb’s head didn’t fall off.)
GLUTEN-FREE, DAIRY-FREE COCONUT-LIME POUND CAKE
2 cups sugar
1 cup dairy-free butter, melted (I used Earth Balance)
3 teaspoons gluten-free vanilla
3 cups Gluten-Free Flour Blend (I use King Arthur’s)
2 teaspoons gluten-free baking powder
1 cup coconut milk
1 TB lime juice
zest of 1 small lime
Heat oven to 350°F. Grease pan/muffin tin and sprinkle with gluten-free flour blend. Set aside.
Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla, lime juice and lime zest; beat until well mixed.
Stir together gluten-free flour blend and baking powder in small bowl. Gradually add flour blend mixture alternately with coconut milk to butter mixture, beating at low speed until well mixed.
Pour batter into prepared pan. If using bread tins, bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. If using muffin tins, I do not have the time amount, but I’d start checking on them somewhere around 15 minutes and every few minutes after to get the right time.
1 cup powdered sugar
2 TB lime juice
1/2 tsp vanilla extract
Whisk together powdered sugar, lime juice and vanilla until smooth. Use immediately.