Dairy Free Olive Oil Vanilla Bean Pound Cake
This Dairy Free Olive Oil Vanilla Bean Pound Cake is delicious, moist and delightfully light and perfect for folks with or without lactose intolerance. Served along side a big glass of your favorite (non-dairy) milk, my Dairy Free Olive Oil Vanilla Bean Pound Cake is one of the best slightly sweet breakfast baked goods around.
It all started with a vanilla bean antler.
We were in the pet store where we board Lucy, and we asked one of the girls at the counter if she had any recommendations for Lucy because her teeth get really gross and plaque-y… and every time we visit the vet, they recommend a doggie tooth cleaning, which basically means they put Lucy under, scrub all the gunk off her teeth and then she’s loopy for the rest of the day.
The girl recommended these antler chews, and she suggested checking out the vanilla bean one if we were unsure about Lucy’s interest in something like that.
We brought it home, and a few days later, I opened the package to be greeted by the most wonderful smell in the world before handing it over to my dog, who immediately loved the new chew treat.
… I tweeted about the scent of the antler and about how it made me want to bake… and after going back and forth about vanilla bean deer and where they live (consensus: Ina Garten’s backyard), Katherine suggested I make a pound cake.
That’s what I did… and I took some creative liberties to make this recipe dairy free. Huzzah!
(If you’re looking for more pound cake recipes, let me recommend my Orange Pound Cake, Chocolate Chip Irish Cream Pound Cake and Berry Pound Cake!)
Here’s how you can whip up your own:
Olive Oil Vanilla Bean Pound Cake
This Dairy Free Olive Oil Vanilla Bean Pound Cake is delicious, moist and delightfully light and perfect for folks with or without lactose intolerance. Served along side a big glass of your favorite (non-dairy) milk, my Dairy Free Olive Oil Vanilla Bean Pound Cake is one of the best slightly sweet breakfast baked goods around.
Ingredients
- 2 eggs, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup unsweetened almond milk, (or other unsweetened non-dairy milk)
- 1/3 cup extra virgin olive oil
- 1 vanilla bean, split, (can substitute 2 teaspoons of vanilla bean paste if no vanilla bean)
- 1 1/4 cups unbleached all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 350°F. Spray an 8"x3.5" loaf pan with nonstick baking spray, and set aside.
- In a glass bowl, add the eggs, then the sugar. Using a mixer, beat until well-incorporated.
- Pour in the unsweetened almond milk and olive oil, then blend until smooth and mixed.
- Split the vanilla bean and add the vanilla seeds to the wet ingredients and set aside. (You can also just measure in vanilla bean paste here if you have no vanilla bean.)
- In another bowl, sift together the flour, baking powder and salt. Use a whisk and stir until mixed.
- Pour the wet ingredients into the dry ingredients, and stir until just mixed.
- Transfer to a greased loaf pan, and for 50-60 minutes, or until the top of the bread has slightly browned and an inserted toothpick comes out clean.
- Slice into 8 even pieces, and enjoy!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8 slicesServing Size:
1 sliceAmount Per Serving: Calories: 242Saturated Fat: 1gCholesterol: 40mgSodium: 99mgCarbohydrates: 34gSugar: 18gProtein: 3g
Our conversation about those deer still cracks me up. Your pound cake looks like the perfect dessert, and dairy-free to boot. Love it.
I’m glad I can just use a tooth brush and not have to chew on antlers 😉 Though, if this pound cake could clean my teeth I’d be on board!
What a great idea for a pound cake! I love pound cakes– I can almost taste this!
I am fairly certain I need this cake in my life. It sounds amazing!