May 19, 2015 Mix It
1Pre-grease & flour a 9x5 inch loaf pan. In a large mixing bowl: cream butter until light and fluffy, beat in agave and eggs; one at a time and for one minute between each egg.
2Mix in almond milk, vanilla and salt. Then stir in flour until the batter is no longer streaky.
3Scrape into prepared pan and smooth top.
Bake It
1Bake at 325 degrees F for approximately 1 1/2 hours. Test with toothpick to make sure it is done (it should come out clean).
2Let cool in pan for 30 minutes. Pop it out of the pan then cool completely on a wire rack.
Sugar Free Pound Cake
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Directions
More detailed directions (with pictures)
Alright, the first thing we want to do is gather all the ingredients we need to make this tasty cake.
Next we are going to cream the butter until it is light and fluffy in a large mixing bowl.
Beat in agave and eggs; one at a time and for one minute between each egg.
Next mix in almond milk, vanilla and salt.
Then stir in flour until the batter is no longer streaky.
The batter should look something like this, minus the little brown flakes that you can see. Why?
A friend of my’n is allergic to eggs and shared with me that 1 tbsp. of flax and 3 tbsp. of water equals one egg. So I gave it a try in this recipe, and it worked great!
Now we can scrape into prepared pan and smooth the top with a spatula.
Bake at 325 degrees F for approximately 1 1/2 hours. Test with toothpick to make sure it is done. If the toothpick comes out clean, then you’ll know it’s done cooking.
Let the cake cool in the pan for 30 minutes. Then pop it out of the pan and let it cool completely on a wire rack.
Serve warm with a nice cup of tea and a good friend!
Enjoy.
