Trisha's "My Everything Cake"

Have you had to cut out wheat, processed dairy, and refined sugar - but would still like to have a slice of cake every now and then? If so this is the recipe for you!

Trisha’s “My Everything Cake” is the closest I’ve come to a true pound cake — soft, rich, delicately sweet, and entirely free from ingredients known to cause inflammation.

Trisha (who makes the wonderful healing balms that we sell) makes this cake with her own homemade Caspian yoghurt, using raw, unpasteurised, unhomogenised organic milk, and the result is delicious.

From Trisha ...

Since becoming intolerant to wheat/ processed dairy and processed sugar I’m always looking for a cake that has the taste and mouth feel of a “regular” cake and I’m finally satisfied I’ve cracked it.

This is as close to a pound cake as I’ve managed thus far. I can’t tolerate any yoghurt except my homemade Caspian yoghurt made from raw unpasteurised unhomogenised organic milk. This is a basic recipe and I’ll be playing around with different flavour combinations in the future but for now here is my “everything” cake.

My Everything Cake

Ingredients

Wet Ingredients
3 large eggs
1 cup Caspian yoghurt
1/3 cup light oil (such as sunflower or light olive oil)
1 teaspoon almond essence
1/2 teaspoon orange blossom water

Sweetener
150 grams honey, melted and cooled

Dry Ingredients
1 cup gluten-free flour
1 cup almond meal
2 teaspoons baking powder
1/2 teaspoon salt

Method

Preheat the oven to 350°F (175°C). Grease and flour a standard loaf tin, or line it with parchment paper.

In a mixing bowl, combine the eggs, yoghurt, oil, almond essence, and orange blossom water. Whisk until the mixture is smooth and well blended. A stand mixer works well for this, but a hand whisk will also do.

Add the cooled, melted honey to the mixture and continue whisking until fully incorporated.

In a separate bowl, sift together the gluten-free flour, almond meal, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.

Pour the batter into the prepared loaf tin. Loosely place a sheet of foil over the top of the pan — this helps prevent the honey from burning during baking.

Bake for approximately 1 hour and 10 minutes, or until a skewer inserted into the center of the cake comes out clean.

Allow the cake to cool slightly in the tin before turning it out onto a rack. Let it cool completely before slicing and serving.