1/2 cup of Swerve or your preferred granulated sweetener
1 1/2 Tbsp Poppy Seeds
¼ cup of Unsweetened Almond Milk
1 tsp of Vanilla or Pineapple extract
Sugar Free Icing:
⅓ cup of Swerve or your preferred powdered sweetener
1 tablespoon of Unsalted Butter, melted
1-2 teaspoons of Water, warm
Gather all ingredients.
In a bowl, add the butter & sugar and using a hand mixer beat it for a minute till the sugar blends it.
With a hand mixer, beat the eggs, one at a time and beat between each addition.
Sift the flours, baking powder & salt 2-3 times. Keep aside. Note: This ensures that the cake turns out light and airy.
Add the sifted flour in parts and gently fold with rubber spatula until it has been incorporated.
Add poppy seed and gently fold in.
Add the pineapple sauce and fold in.
Note: This is where you will add 1/4 cup of plain sugar-free yogurt to the recipe, if you want a denser pound cake.
Add the pineapple or vanilla essence and fold in.
Grease an 8×4 inch loaf pan with butter and line the bottom with baking parchment (baking paper).
Note: You can also grease the pan and dust it with flour if you don’t have baking parchment.
Pour the batter into the prepared baking pan and bake in a preheated oven at 350 degrees F for 35-45 minutes or till the skewer inserted comes out clean.
Remove the pan from the oven and place it on a cooling rack for 5-10 minutes before inverting the cake on it. Peel off the baking parchment and allow the cake to cool completely before slicing or icing.
While the cake is cooling down, gather all ingredients for the icing. Make sure you sift the powder sweetener to ensure there are no lumps.
Pour in water and melted butter. Mix well.
Pour on top of the cake when completely cooled down.