Grain and Dairy Free Pound Cake with Bourbon Blackberry Sauce

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I have a huge sweet tooth so I’m always experimenting with new recipes. I found a GF pound cake recipe online and decided to alter it a bit to fit all of my dietary restrictions. And the blackberry sauce just came to me and it was DELICIOUS! I figured I’d share the love!

Grain and Dairy Free Pound Cake with Bourbon Blackberry Sauce

For the Cake:

1/2 cup vegan butter substitute (I used Earths Best)

1/2 cup vegan cream cheese substitute

3/4 cup sugar

4 eggs

2 cups almond flour

1 teaspoon baking powder

1/2 teaspoon pumpkin pie spice

For the Sauce:

1/2 cup sugar

1/2 cup Bourbon

1 cup frozen blackberries

1. Preheat oven to 350 Deg F. Grease a 9×5 inch loaf pan.

2. Beat butter substitute, cream cheese substitute and sugar in a large bowl until well blended.

3. Add eggs one at a time beating after each addition. 

4. Combine almond flour, baking powder, and pumpkin pie spice in a medium bowl. gradually add to egg mixture while beating on medium speed. 

5. Pour into prepared pan and bake 45 – 55 minutes or until toothpick inserted into center comes out clean. 

6. For sauce, combine to berries, sugar and bourbon in a saucepan. Bring to boil then reduce to simmer. Simmer for 15 minutes. Serve on top of the pound cake. 

 

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3 thoughts on “Grain and Dairy Free Pound Cake with Bourbon Blackberry Sauce

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