Dairy-Free Coconut Pound Cake

This dairy-free pound cake is made with coconut flour, einkorn flour, coconut oil, and coconut milk. It's delicious. 

Cake:

• 1/2 cup of coconut oil. Extra-virgin. Melted enough to pour into the mix 
• 2 cups of einkorn flour
• 1/3 cup of coconut flour
• 1 tablespoon of baking powder
• 1/4 teaspoon of sea salt
• 3 large eggs
• 1/4 cup of pure cane sugar
• 1/2 cup of coconut milk

Glaze:

• 1 cup of powdered sugar
• 2 tablespoons of coconut milk

Preheat the oven to 350. Spray coconut oil in a loaf pan. Dust with some coconut flour.

Mix together the einkorn flour, coconut flour, baking powder and salt. 

Get your standing mixer. Mix the eggs for one minute. Add the sugar to the eggs and mix on high for 3 minutes. It'll get creamy.

Change the mixer attachment to the whisker. Whisk in the flour and coconut milk to the creamy egg mix. Slowly. A little flour. A little milk. Continue whisking. The mix will get wet and sticky. 

Switch from whisker to mix. And pour in the 1/2 cup of coconut oil. It's going to look thick. 

Scoop it into the loaf pan.

Bake for about 1 hour until a knife pulls out clean.

After you're done baking it. Put it on a cooling rack. 

Make the glaze by whisking the sugar and coconut milk. It should be thick and creamy. Spoon it on top of the loaf. Let it slide all around. Let the loaf and glaze cool for about one hour. 

Slice it up. Eat. 

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