Grilled Gluten-Free Pound Cake

Grilled Gluten-Free Pound Cake
4.5 from 2 ratings
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“Grilled pound cake with lemon curd and berries is the perfect way to finish off any summer BBQs, and since it’s gluten free and grain free, more people can enjoy! I am such a summer person that I even enjoy basking in the heat of days that are 90+ degrees and humid–I find it kind of comforting!Also, it’s BBQ season. To get ready for all the cookouts that are in store this summer, I teamed up with a few of my favorite bloggers to bring you five delicious paleo-friendly recipes that are perfect for summer BBQs. My contribution is this grilled pound cake with lemon curd and berries.”- Becky from A Calculated Whisk food blog.Check out her original recipe here!
Servings
8
servings
Grilled Pound Cake
Ingredients
  • 1/4 cup almond milk
  • 1 teaspoon lemon juice
  • 1/2 cup plus 1 tablespoon maple syrup
  • 1/4 cup extra virgin olive oil
  • 3 large eggs
  • teaspoon vanilla
  • 1 1/2 cup otto’s cassava flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon lemon curd
  • 2 cup fresh berries
Directions
  1. Preheat the oven to 350°F and grease a loaf pan with olive oil.
  2. Add the lemon juice to the almond milk and set aside.
  3. Whisk together the maple syrup, olive oil, eggs, and vanilla in a large bowl. Add the almond milk mixture and whisk again.
  4. Add the dry ingredients and stir with a spatula until thoroughly combined, making sure there are no lumps of flour.
  5. Pour the batter into the greased pan and bake for 25-35 minutes, or until a toothpick comes out clean or with just a few tiny crumbs attached. Cool for ten minutes in the pan, then use a butter knife to loosen the edges of the cake and transfer it to a rack to cool completely.
  6. Slice the cake thickly and grill for 1-2 minutes per side. Serve warm with lemon curd and fresh berries.
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