• Liz

Cake Trumps Treadmill

Updated: Sep 11, 2019

Last Saturday, I headed to the gym, thinking a good sweat was exactly what I needed to clear my head after a long week. That was until I got to the parking lot.

I live in Atlanta. Traffic is a given. But this was ridiculous. Hundreds of gym goers and Costco shoppers fighting for parking spots. Sure, I could’ve parked in the deck, but I’ve made that mistake before and paid for it. The last time I parked there, some hoodlum smashed my window in and stole the only Louis Vuitton handbag I’ve ever owned (generously handed down to me by my stepmother) along with my wallet. The police officer who came gave me one piece of advice: “Never park in this deck.” So I don’t.


When I saw all of these cars jockeying for position, I said out loud: “Screw this. I’m going to go bake something,” and I pointed my car in the direction of Whole Foods where I collected all the ingredients to make this delicious Blueberry Lemon pound cake courtesy of Bo’s Kitchen. It’s gluten free. Dairy free. And full of flavor!


If you’re not a fan of dairy, do yourself a favor and follow @bos.ktichen on Instagram. This cake is gooier than most pound cakes (at least mine was), but it’s also tastier than most, too.


Just goes to show that sometimes a good recipe, and not a treadmill, can be the most fulfilling way to fuel your body and your soul.


Wet

¾ cup almond milk

¾ cup sugar

2 tsp vanilla extract

3 tbsp veg oil

Half lemon, juiced and zested

½ cup non-dairy yogurt (I used vanilla almond yogurt)

Dry

2 cups all purpose gluten free flour

¼ tsp xanthan gum

1.5 tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 cup blueberries


Preheat oven to 180 degrees Celsius (do not ask me to do this math – rely on Google) and line a loaf tin. Mix all wet ingredients in a bowl until smooth. In another bowl, add all dry ingredients apart from the blueberries. Stir to combine, then add to the wet ingredients and mix to form a smooth batter. Fold through ¾ cup blueberries, saving the rest. Fill loaf tine with batter and sprinkle blueberries on top. Bake for 60 mins, until golden and a toothpick comes out clean. Cool completely before slicing.

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