Scrumptious Wheat Pound Cake recipe

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Ingredients

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 cup liquid non-dairy creamer
1 (12 fluid ounce) can evaporated goat milk
1 tablespoon vanilla extract
2 teaspoons baking powder
½ teaspoon salt
¼ cup honey

Nutrition Info

690.3 calories
carbohydrate: 50.9 g
cholesterol: 123.4 mg
fat: 47.5 g
fiber: 3.7 g
protein: 11 g
saturatedFat: 18.3 g
servingSize: -
sodium: 648.1 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

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

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

Recipe Yield

1 10-inch Bundt(R) cake

Recipe Note

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!

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