Lemon Pound Cake with Blueberry Compote

Name: Lemon Pound Cake with Blueberry Compote
Yield: Makes 8-10 servings
Cuisine: Italian
Ingredients: ½ cup almond flour; 2 cups sprouted whole wheat flour or whole wheat pastry flour; 2 teaspoons baking powder; ½ teaspoon sea salt; 1 tablespoon arrowroot; 1 teaspoon baking soda; 1-1⅓ cups spring or filtered water; Grated zest and juice of 1 fresh lemon; 2 cups fresh blueberries, rinsed well; 1-1⅓ cups spring or filtered water; 3 tablespoons brown rice syrup; Grated zest of ½ fresh lemon; ¼ cup spring or filtered water; ¼ cup spring or filtered water; 2 teaspoons fresh lemon juice; Pinch sea salt; ½ cup vegan butter substitute or extra virgin olive oil; 1 cup coconut sugar; ½ cup vegan butter substitute or extra virgin olive oil; 2 tablespoons egg replacer (I like Bob’s Red Mill); 2 cups sprouted whole wheat flour or whole wheat pastry flour; 2 teaspoons pure vanilla extract; 2 tablespoons egg replacer (I like Bob’s Red Mill)

Preparation info

Makes
8-10
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

I wasn’t sure this recipe would work, but while the color is darker than a conventional pound cake (because of the coconut sugar), the buttery texture and lightness of the cake is exactly like my mother’s recipe. So happy it worked.

Ingredients

Cake

½ cup vegan butter substitute or extra virgin olive oil
1 cup coconut sugar

Europe
Italy
Vegetarian
Mediterranean
Cake

Method

Preheat oven to 350°F and oil a standard Bundt pan.

Using a whisk, hand mixer or stand mixer, whip together vegan butter/oil, coconut sugar, vanilla and egg replacer until creamy. Mix in dry ingredients. Add lemon juice and 1 cup water and mix gently to form a smooth, spoonable