Healthy Chia Seeds Pound Cake

A pound cake makes a name for itself by being dense, moist, with tons of sugar and butter. I love pound cake, but always watching my weight, I usually stay away form this yummy cake.  However, lately, I learned that using chia seeds can help make a moist pound cake without using all the butter. Also, some bakers already substitute canola oil in their recipes; however, I like to add coconut oil instead of canola oil. The result is a very healthy pound cake. I hope this recipe will please people who have a love for pound cake but want to keep their weight in check.

Ingredients:
Dry ingredients:
3 cups cake flour*
2 tsp baking powder
1/2 tsp salt
Wet ingredients:
2 eggs
1 1/4 cups sugar
1/4 cup coconut oil
1/4 cup chia seeds gel
2 tbs soft butter
1 tsp vanilla
1 cup nonfat butter milk
Cooking spray for baking pan
Glaze:
1 tbs butter
1/4 cup sugar
2 tbs nonfat milk
1 tsp vanilla

Directions:
Combine all the dry ingredients into a bowl and whisk to mix well.

Preheat oven to 350°. Spray 9” x 5” baking pan with cooking spray and set aside.

In a KitchenAid stand mixer bowl using the flat beater, beat sugar with coconut oil, butter, and chia seeds gel until fluffy.

 Add eggs one at a time.

Add flour alternating with butter milk and the sugar mixture beginning and ending with flour.

Stop the machine once in a while and scrape the sides of the bowl. Pour the batter into the prepared cake pan and spread evenly.

 Bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven.

In a small saucepan, heat the butter until melted. Stir in the sugar, milk, and vanilla until the sugar dissolves. Pour the glaze over the top of the pound cake.

 

 

To make the cake flour:
Spoon 2 tablespoon of cornstarch into a cup and level with all-purpose flour. This will replace one cup of the recipe’s called-for cake flour.