Almost Vegan Lemon Poundcake (Gluten and Dairy Free)

Dense with a smooth texture, this Almost Vegan Lemon Poundcake is unlike any gluten free cake I’ve had. A late emerging dairy allergy has pushed me down the mostly vegan path, although an egg here and there is still in my diet. You could make this with real butter, of course, but I swear you won’t know the difference if you try it with the Earth Balance Vegan sticks first.

As for the gluten free flour, I swear by Bob’s Red Mill Gluten Free 1 to 1 flour. You really can use it as a 1 to 1 replacement in any conventional recipe. It is my go-to for gluten free chocolate chip cookies, bread, anything you want to convert to be gluten free.

A couple of tips… the batter will be really thick, so don’t get tempted to thin it out. If you don’t have the lemon extract, you can substitute the same amount of fresh grated lemon peel. I also love this with orange as a substitute, and to be honest, have never done it with the glaze. I love simple food, and this is perfect with a few berries and a dollop of Coco Whip on top. Yum!

Kelli

Ingredients

Cake:

• 1 cup dairy free butter (I use Earth Balance Vegan Sticks)

• 2 cups sugar

• 4 eggs

• 1 tablespoon lemon extract (you can also make this with real vanilla extract)

• 3 cups gluten-free all-purpose flour (I use Bob’s Red Mill 1 to 1)

• 1 teaspoon gluten-free baking powder

• 1/2 teaspoon baking soda

• 3/4 teaspoon xanthan gum, leave out if your flour already has it in it. (Bob’s 1 to 1 does)

• 1 cup cashew, almond or rice milk with 1 Tbsp of white vinegar or lemon juice (dairy free buttermilk replacement)

Optional Glaze:

• 1/3 cup dairy free butter melted

• 3/4 cup sugar

• 2 tablespoons water

• 2 teaspoons lemon extract (or real vanilla extract if you prefer)

Instructions

Cake:

1. Preheat oven to 325° F.

2. Spray bundt pan with gluten-free cooking spray.

3. Cream butter and sugar

4. Add the rest of the cake ingredients to your bowl and mix until fully combined

5. Pour the batter into the greased bundt pan and bake for 70 minutes

Optional Glaze:

1. Melt butter in a small saucepan over medium-low heat. Stir in remaining ingredients and continue stirring until the sugar is dissolved. Don’t boil or allow to caramelize.

2. Poke holes all over the warm cake with a knife and pour the glaze evenly over the cake while still in the pan.

3. Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.

No Knead Rustic Loaf

There are a million no-knead dutch oven bread recipes out there, all with slightly different ratios of yeast and salt to the flour and water. This is my favorite because the extra salt gives it a richer, less flat flavor. Give it a try and you can always google the other ratios…

You can also change this up with add-ins and crust-toppers. I love to add in a little flax seed for added protein and fiber, or sprinkle it with Everything Bagel seasoning for a savory alternative to my morning bagel. My everyday jam calls for a sesame seeded crust.

If you give it a go, I’d love a comment or a picture upload!!

Good luck (you can do this)!!

Kelli

Ingredients

• 3 cups all-purpose flour, plus more for shaping

• 2 teaspoons sea salt

• 1 teaspoon Red Star active dry yeast

• 1 1/2 cups warm water (about 110 to 115 degrees F)

Instructions

1. In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.

2. Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.

3. Heat oven to 450 degrees F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.

4. Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.

5. Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Cover Dutch oven and return to oven.

6. Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.