Grilled Gluten-Free Pound Cake
Grilled Gluten-Free Pound Cake
“Grilled pound cake with lemon curd and berries is the perfect way to finish off any summer BBQs, and since it’s gluten free and grain free, more people can enjoy! I am such a summer person that I even enjoy basking in the heat of days that are 90+ degrees and humid–I find it kind of comforting!Also, it’s BBQ season. To get ready for all the cookouts that are in store this summer, I teamed up with a few of my favorite bloggers to bring you five delicious paleo-friendly recipes that are perfect for summer BBQs. My contribution is this grilled pound cake with lemon curd and berries.”- Becky from A Calculated Whisk food blog.Check out her original recipe here!
Servings
8
Ingredients
- 1/4 cup almond milk
- 1 teaspoon lemon juice
- 1/2 cup plus 1 tablespoon maple syrup
- 1/4 cup extra virgin olive oil
- 3 large eggs
- teaspoon vanilla
- 1 1/2 cup otto’s cassava flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon lemon curd
- 2 cup fresh berries
Directions
- Preheat the oven to 350°F and grease a loaf pan with olive oil.
- Add the lemon juice to the almond milk and set aside.
- Whisk together the maple syrup, olive oil, eggs, and vanilla in a large bowl. Add the almond milk mixture and whisk again.
- Add the dry ingredients and stir with a spatula until thoroughly combined, making sure there are no lumps of flour.
- Pour the batter into the greased pan and bake for 25-35 minutes, or until a toothpick comes out clean or with just a few tiny crumbs attached. Cool for ten minutes in the pan, then use a butter knife to loosen the edges of the cake and transfer it to a rack to cool completely.
- Slice the cake thickly and grill for 1-2 minutes per side. Serve warm with lemon curd and fresh berries.