I’ve been dying to make a dairy-free chocolate
ganache, and I knew this would be a perfect cake for it. I made a few tweaks to
the pound cake recipe and gave it a shot. It came out pefect. OMG. Perfect. I wanted to
eat it all by myself!
I swear to you that this cake does not taste gluten-free.
At all. In fact, it tastes like a buttery, tender, moist, sweet, slightly
vanilla madeleine cookie. It’s the best pound cake I have ever made, even from
the days before we worried about wheat and butter. Now that’s saying something!
I knew I couldn’t wait to share the recipe with you, my dear
readers, so I’m up very late typing
this up for you. I have a feeling you’ll be very glad I did!
The original recipe can be found here, but please note that
the recipe I am including below reflects the changes I made to it. As an added
bonus, I am also including my recipe for chocolate ganache so you have the
option of serving the cake the way I did.
GFCF Pound Cake
2 1/4 cups
all-purpose gluten-free flour mix (I used Bob’s Red Mill brand)
1 1/2 tsp xanthan gum
1 1/4 tsp sea salt (I used pink Himalayan salt)
1 1/2 tsp baking powder, aluminum and gluten-free
3/4 cup sunflower oil (or safflower oil, melted coconut oil, etc.)
1 1/2 cups organic sugar (I sifted mine to make sure there were no clumps)
1 tbsp apple cider vinegar
1 tbsp applesauce
2 tsp gluten-free vanilla extract (I used my homemade extract I created with rum)
3 large organic eggs
2/3 cup full-fat organic coconut milk, whisked smooth (I used canned Thai Kitchen brand)
1 1/2 tsp xanthan gum
1 1/4 tsp sea salt (I used pink Himalayan salt)
1 1/2 tsp baking powder, aluminum and gluten-free
3/4 cup sunflower oil (or safflower oil, melted coconut oil, etc.)
1 1/2 cups organic sugar (I sifted mine to make sure there were no clumps)
1 tbsp apple cider vinegar
1 tbsp applesauce
2 tsp gluten-free vanilla extract (I used my homemade extract I created with rum)
3 large organic eggs
2/3 cup full-fat organic coconut milk, whisked smooth (I used canned Thai Kitchen brand)
Preheat oven to 350 degrees. Combine dry ingredients in bowl
and set aside.
In stand mixer bowl add oil and mix in sugar, vinegar,
applesauce, and vanilla extract. Add eggs one at a time, stirring in-between.
Add milk and mix 2 minutes. Gradually add dry ingredients and mix well.
Pour batter into greased loaf pans. Bake for 45-55 minutes
or until golden brown and toothpick comes out clean.
 |
| The shiny glisten is the crunchy caramelization of the sugar. |
 |
| You can see that it's airy and intact, and not super dense and crumby like most GF cakes. |
Dairy-Free Chocolate
Ganache
This recipe is perfect for using up the rest of the coconut
milk leftover from the can that you used for the pound cake recipe. It actually
makes a little bit more than you need for the pound cake, but this just gives
you a reason to go heavy on the chocolate ganache. And, that’s never a bad thing! If there’s anything
leftover, you’ve got ganache for another treat. It will keep in the fridge, but
I doubt it will be there long!
1 cup full-fat organic coconut milk
2 cups (or slightly more!) semi-sweet chopped dairy-free chocolate or chocolate chips (such as Ener-G brand)
optional: 1/2 tsp gluten-free vanilla extract
2 cups (or slightly more!) semi-sweet chopped dairy-free chocolate or chocolate chips (such as Ener-G brand)
optional: 1/2 tsp gluten-free vanilla extract
In a small saucepan, whisk together the coconut milk and
chocolate chips over low to medium low heat. Stir until the mixture is fully
incorporated and the chocolate is melted, taking care to not scorch the
chocolate. If you prefer, add in vanilla extract. The ganache will be smooth
and shiny when done.
Pour the ganache over the cake and as it cools, it will
firm up. Instead of pouring the ganache over the top of the cake, I opted to
slice the cake and pour it over the individual slices. In our family, more
chocolate is better!
 |
| Gorgeous, isn't it? It tastes as good as it looks! |
