Vanilla Bean Pound Cake

Name: Vanilla Bean Pound Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1 servings
Ingredients: 1 cup sorghum flour; 1 cup besan/chickpea flour; ¼ cup tapioca flour; ½ cup potato starch; 2 tsp. xanthan gum; 2½ tsp. baking powder; ½ tsp. salt; 2 tbsp. melted coconut oil; 1 tbsp. non dairy milk; ¼ cup orange juice; 2 cups granulated sugar; 1 tsp. vanilla extract; 2 tsp. ground chia seed mixed with 2 tablespoons water; 2 tbsp. apple cider vinegar; 1 tsp. scraped vanilla bean (scraped from inside the pod)

Preheat oven to 350°F and grease and lightly flour a standard-size metal loaf pan.

Cook1 h 30 min
Total1 h 30 min
Serves1
LevelIntermediate

Morning snack Dairy-Free Gluten-Free Vegan Vegetarian

Ingredients

1 cup sorghum flour
1 cup besan/chickpea flour
¼ cup tapioca flour
½ cup potato starch
2 tsp. xanthan gum
2½ tsp. baking powder
½ tsp. salt
2 tbsp. melted coconut oil
1 tbsp. non dairy milk
¼ cup orange juice
2 cups granulated sugar
1 tsp. vanilla extract
2 tsp. ground chia seed mixed with 2 tablespoons water
2 tbsp. apple cider vinegar
1 tsp. scraped vanilla bean (scraped from inside the pod)

Method

Preheat oven to 350°F and grease and lightly flour a standard-size metal loaf pan.
In a large mixing bowl, whisk together the flours, potato starch, xanthan gum, baking powder, and salt until well blended. Add the rest of the ingredients and mix well until a thin, uniform batter forms. Pour it into the prepared loaf pan and bake for 50 minutes, undisturbed. Once finished cooking, turn the oven off, gently open the oven door a crack, and allow the cake to rest in the oven for an additional 45 minutes. Remove from the oven and cool completely before cutting with a serrated knife. Store covered for up to 2 days.