Scrumptious Wheat Pound Cake

This is a tasty treat our family put together one night to accommodate a diet that restricted us from eating white flour, sugar, and dairy. It turned out pretty well and we wanted to share with others who might have similar restrictions. We hope you enjoy!

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 690 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 1 cup liquid non-dairy creamer
• butter-flavored cooking spray
• 3 cups granular sucralose sweetener (such as Splenda®)
• 2 cups non-dairy margarine
• 6 eggs, at room temperature
• 4 cups whole wheat pastry flour, divided
• 1 (12 fluid ounce) can evaporated goat milk
• ¼ cup honey (Optional)

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.

Step 3

Combine sweetener and margarine in a bowl; beat with an electric mixer until smooth and creamy. Beat in eggs one a time, scraping down the bowl after each addition. Beat in 2 cups flour and creamer. Add goat milk and vanilla extract; beat well.

Step 4

Mix remaining 2 cups flour with baking powder and salt in a bowl. Add to the sweetener mixture; mix well until smooth. Pour batter into the prepared pan.

Step 5

Cool in the pan for 20 minutes per inverting onto a cake dish. Drizzle honey on top.