About the Recipe
A tender, dairy-free quick bread that celebrates the bright flavors of fresh berries and artisanal vinegar.
Prep Time:
Cook Time:
Serves:
Level:
Ingredients
For the Buttermilk Mixture:
- 1 cup unsweetened coconut milk
- 1 tablespoon artisanal vinegar (choose from):
 - Big Floral Energy
 - Apple Babcia
 - Basil Instinct
For the Cake:
- 2 cups all-purpose gluten-free flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
- 1/4 cup coconut oil, melted and slightly cooled
- 2 teaspoons pure vanilla extract (omit if using Basil Instinct vinegar)
- 1/2 cup fresh berries of choice
- Confectioners' sugar or icing, for serving (optional)
15 minutes
Makes one 9x5-inch loaf
45-50 minutes
Medium
Preparation
1. Position rack in center of oven; preheat to 350°F. Coat a 9x5-inch loaf pan with nonstick cooking spray. Line with parchment paper, leaving overhang on long sides.
2. In a medium bowl, combine coconut milk and vinegar. Let stand 5 minutes to create "buttermilk."
3. In a large bowl, whisk together gluten-free flour, sugar, baking powder, xanthan gum, and salt.
4. Add melted coconut oil and vanilla (if using) to buttermilk mixture; whisk until well combined.
5. Pour wet ingredients into dry ingredients. Fold gently until just combined, being careful not to overmix. Fold in berries.
6. Transfer batter to prepared pan, smoothing top with spatula.
7. Bake until golden brown and a tester inserted into center comes out clean, 45-50 minutes.
8. Cool in pan 10 minutes. Using parchment overhang, lift cake onto wire rack; cool completely.
9. If desired, dust with confectioners' sugar or drizzle with icing before serving.
Recipe Notes:
- Each vinegar variety brings its own unique flavor profile to the cake
- Batter will be thick; this is normal for gluten-free quick breads
- Store wrapped tightly at room temperature up to 3 days
- Can be frozen up to 1 month