A classic pound cake is a staple recipe and I’m excited today to bring you a grain-free pound cake recipe that tastes every bit as good as the original!
I’ve been doing some thinking about what kinds of sugars to use in my baking. I’ve been using coconut sugar as my go-to for many years and I like that it contains extra minerals and doesn’t have a very high glycemic index.
But coconut sugar isn’t as sweet as some other sweeteners, so you need to use a bit more coconut sugar to create the same sweetness when you compare it to a sugar like organic cane sugar.
I crunched some numbers and realized there’s not much of a difference in the amount of fructose when comparing organic cane sugar and coconut sugar.
Coconut sugar is 70-79% sucrose. Sucrose is made up of half fructose. Coconut sugar is 38-48.5% fructose which is just about the same as cane sugar.
When you take into account that cane sugar and coconut sugar contain about the same amount of fructose, and you need to use a bit more coconut sugar to get the same level of sweetness as cane sugar, there’s not much of an advantage to reaching for the coconut sugar.
So, in my opinion, if I’m going to bake for a special occasion, and the recipe doesn’t require an obscene amount of sweetener, there’s not much harm in reaching for some organic cane sugar.
And, make sure to always get organic cane sugar. Regular conventional sugar comes from GMO sugar beets. Reducing our intake of GMOs and glyphosate is very important for good health.
This pound cake is a fun dessert to make during the fast-approaching holiday season. You can serve it alone, or with a dollop of whipped cream and berries.
Photography credit: Becky Winkler