Double Chocolate Pound Cake

Directions

1. 1

   Preheat oven to 325°F.

2. 2

   Place flour, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl and whisk together. Set aside.

3. 3

   In another mixing bowl, cream together butter and sugars until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl after each addition. Stir in almond cashew milk and vanilla until just combined.

4. 4

   Pour dry mixture into wet mixture and stir together until fully combined. Fold in chocolate chips and pour batter into a well greased 9”x5” loaf pan.

5. 5

   Bake pound cake for 1 hour 30 minutes to 1 hour 45 minutes or until a toothpick comes out clean when inserted into the center of the pound cake.

6. 6

   Remove from the oven and allow the loaf to cool completely before removing from the loaf pan.

7. 7

   For the glaze: In a small bowl, whisk together orange juice, almond milk and vanilla. Begin whisking in powdered sugar, 1/2 cup at a time, until all the sugar has been used and the glaze is thick and smooth. Fold in the zest until just combined.

8. 8

   Pour the glaze over the pound cake and let it sit for about 20 minutes, to allow the glaze to harden. Slice and serve.