Grilled Gluten-Free Pound Cake
Prep Time:
Cook Time:
Servings:
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
  1. Preheat the oven to 350°F and grease a loaf pan with olive oil.
  2. Add the lemon juice to the almond milk and set aside.
  3. Whisk together the maple syrup, olive oil, eggs, and vanilla in a large bowl. Add the almond milk mixture and whisk again.
  4. Add the dry ingredients and stir with a spatula until thoroughly combined, making sure there are no lumps of flour.
  5. 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.
  6. Slice the cake thickly and grill for 1-2 minutes per side. Serve warm with lemon curd and fresh berries.