The very first thing that I must stress in that you need to work with
ingredients that are at room temperature. You simply must. If you add
cold lemon juice, cold coconut milk, or cold eggs to melted coconut oil,
it will almost instantly begin to solidify into small chunks. This
will really alter your final product. So please, take the extra step of
allowing your ingredients to rest at room temperature prior to
beginning this recipe.
Preheat your oven to 350 degrees.
Line a standard sized loaf pan with parchment paper so that 1″ of paper
overhangs each long side of the pan (after the paper is pressed inside
of the pan). Set aside.
Melt 1/2 cup of coconut oil. Allow it to cool at room temperature.
Place the oil along with 1/2 cup unsweetened coconut milk, 1/4 cup
freshly squeezed lemon juice, and 2 eggs into the bowl of a stand mixer
fitted with a paddle attachment. Mix until all of the ingredients have
come together. Add in 1 teaspoon of pure vanilla extract, 2 tablespoons
of fresh lemon zest, and one cup of granulated sugar. Mix until
In a separate bowl, sift together 2 cups of gluten free flour (with
xanthan gum), 2 teaspoons baking powder, and 1/4 teaspoon of sea salt.
Mix together until the wet and the dry ingredients are just
Take one 6 oz. container of fresh blackberries and cut each berry in
half (either lengthwise or widthwise is fine). Stir is 1 1/2 teaspoons
of gluten free flour into the berries. This will help to prevent the
berries from all sinking to the bottom of the loaf during baking.
Carefully fold the berries into the batter.
Spread into the prepared loaf pan and bake at 350 degrees for 1 hour and
10 minutes (70 minutes) or until a cake tester inserted into the center
of the loaf comes out clean.
Allow the cake to rest in the pan for 10 minutes. Run a butter knife
around the edge of the pan. Lift up on the overhanging parchment paper;
place the loaf onto a cooling rack. Allow to completely cool.
Once cooled, wrap the pound cake is plastic wrap and store in the fridge
overnight (or for 6 hours). Allow the cake to chill completely. This
step really makes for a wonderful, dense pound cake (but in a very
pleasing way). Using a sharp knife cut the cake into slices.