Olive Oil Vanilla Bean Pound Cake

Sliced pound cake on wood board next to glass of milk

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.

Prep Time 20

Cook Time 50

Total Time 1 10

Servings loaf

Calories 242kcal

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
2 teaspoons vanilla bean paste (or 1 vanilla bean, split)
1 1/4 cups 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.
Crack the eggs into a large bowl. Measure in the sugar. Use a mixer to beat the two ingredienets together until well-incorporated.
Pour in the unsweetened almond milk and olive oil, then mix until smooth and combined.
Add the vanilla bean paste to the wet ingredients and set aside.
Sift together the flour, baking powder and salt into another bowl. Use a whisk and stir until mixed.
Pour the wet ingredients into the dry ingredients, and stir until just combined.
Transfer to the prepared 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!

Nutrition