Pound Cake with Strawberries and Whip Cream (Coco Whip)
When I lived in NY, I worked on the West side and there was this mom and pop coffee shop that had THE BEST POUND CAKE. I ate it every day. I ate it so much that when my office threw me a going away party as I was heading back to LA they bought me an entire loaf of it. Sure I was embarrassed but it was so good! So I'm back in LA, I crave the pound cake. I'm also now Gluten Free and Dairy Free. How do I get my fix? Well here's how...
Bi-coastal Traci #goals
3 cups of gluten free flour
2 cups of coconut sugar
2/3 cups vegetable oil
2 tsp of vanilla extract
4 large eggs
2/3 tsp of baking soda
1 cup of oat milk (or coconut or any milk substitute - oat is dense though so it worked with this cake)
2 tablespoons white vinegar
2 tsp baking powder
1 tsp salt
1/2 lb of strawberries, diced
Cocowhip - as much as you desire (they sell this at Whole Foods and sometimes Ralphs)
Preheat oven to 350 degrees
Spray your pan, I used a bundt pan
Mix eggs, oil, vanilla, oat milk, vinegar and sugar together.
Add the rest of the ingredients until they are fully combined (powder, soda, salt and flour)
Mix batter until it forms bubbles.
Serve with your strawberries and cocowhip. Again as much as you desire.
Pour into pan.
Bake for about 55 minutes until toothpick comes out clean.