Dairy-Free Pound Cake that tastes just as delicious as it looks.
2 ¼ cups Bob’s Red Mill Gluten-free Biscuit & Baking Mix
½ cups sugar
¾ cups melted vegan or coconut butter (we used coconut butter)
½ cup Mooala Original Almondmilk
1 tsp vanilla extract
½ cup brown sugar
1 tsp ground cinnamon
½ cup chopped toasted nuts, optional (we used toasted, sliced almonds)
Preheat oven to 350˚ F. Grease baking pan of your choice and set aside. In a medium bowl, combine baking mix, sugar and melted butter and mix until crumbly. Remove ¾ cup of mixture and set aside in a small bowl. Add eggs, Mooala Almondmilk, and vanilla extract to the remaining mixture and beat until fluffy and smooth. Spread batter evenly in the pan. Add brown sugar, cinnamon, and nuts (if desired) to reserved mixture and stir to combine. Sprinkle evenly over batter. Bake until a tester inserted in the centre comes out clean, about 25 minutes. Let cool at least 10 minutes before serving.