Almond Pound Cake
Equipment
- 1 KitchenAid mixer
- 1 9-inch loaf pan
Ingredients
- 3 tablespoons coconut milk
- ¼ teaspoon orange zest
- 1 tablespoon orange juice
- ½ cup almond butter
- ½ cup smashed banana about 1 small banana
- 3/4 cup coconut sugar + more for dusting the pan
- 3 eggs
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 ¼ cup almond flour
- ¼ cup brown rice flour
- 3 tablespoons tapioca starch
- 3 tablespoons oat flour
- 1 ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 tablespoon avocado oil
- 1 tablespoon sliced almonds
Instructions
- Preheat the oven to 350˚.
- Prepare a Loaf Pan: Brush a 9-inch loaf pan with a tablespoon of avocado oil, then sprinkle with coconut sugar to prevent the batter from sticking.
- Prepare the batter: In a medium sized bowl mix together the 1 ¼ cup almond flour, ¼ cup brown rice flour, 3 tablespoons tapioca starch, 3 tablespoons oat flour, 1 ½ teaspoons baking powder and ½ teaspoon sea salt. Set aside.
- Place 3 tablespoons coconut milk, ¼ teaspoon orange zest and 1 tablespoon orange juice in a small bowl. Mix and set to the side.
- Cream ½ cup almond butter and ½ cup banana in a KitchenAid mixer on medium high speed for 2 minutes, until very well mixed.
- Add ¾ cup coconut sugar.
- Add 3 eggs, one at a time, beating well between each addition. Next add 2 tablespoons of honey and 1 teaspoon vanilla extract. Fold the flour mixture into the batter gently.
- Add in coconut milk, orange zest and orange juice.
- Bake: Pour the batter into the pan, and sprinkle with 1 tablespoon sliced almonds.
- Bake for 45 minutes, rotating halfway through, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then remove from the pan and cool on a rack.