With a ton of nutritious value, this cake is acceptable anytime of day (of course) but we really enjoy a tiny piece of this poundcake for 'lunch dessert'. Yes, it's a thing.
We love how this baked-good can be totally plant based with the right ingredients. Perfect for the newly-vegan chef who is missing the bakery!
Cookies & Cream Poundcake
2 C of Almond Flour
3/4 C of Coconut Flour
3/4 C of Cane Sugar
1 tsp of Baking Powder
1/2 tsp of Baking Soda
1 tsp of Apple Cider Vinegar
2 Eggs OR 1 Mashed Banana OR Vegan Egg Replacers
2 Tbsps of coconut oil
1 Happy Viking Vanilla Bean Shake
1 tsp of Vanilla Extract
Crushed Sandwich Cookies
Preheat your oven to 350 & grease a bread loaf pan
Mix all of your ingredients together
Pour into your loaf pan and top with more cookies
Bake for 45-50 minutes or until cooked
Slice it up and enjoy!