GLUTEN FREE, DAIRY FREE POUND CAKE RECIPES

Steps:

• Preheat the oven to 350 degrees. Grease and flour a baking pan, and set aside.
• In a bowl, whisk together the almond flour, coconut sugar, tapioca flour, and baking powder. Add the egg yolks, coconut milk, coconut oil, vanilla extract, and apple cider vinegar, and beat for about four minutes or until incorporated.
• In a separate bowl, beat the egg whites until stiff peaks form. Incorporate the egg whites to the batter in three additions using a spatula.
• Transfer the batter to the prepared cake pan, and put in the oven.
• Bake for 45 to 60 minutes or until done.

Steps:

• Heat oven to 350°F. Grease 12-cup Bundt or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour blend. Set aside.
• Combine sugar and melted butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.
• Stir together 3 cups gluten-free flour blend and baking powder in bowl. Gradually add flour blend mixture alternately with milk to butter mixture, beating at low speed until well mixed.
• Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.