Vegan Pound Cake - Christina Cooks

Ingredients

• 1/2 cup vegan butter substitute (I use Earth Balance)
• 1 cup coconut sugar
• 2 teaspoons pure vanilla extract
• 2 cups Lindley Mills Super Sprout Whole Wheat Flour or whole wheat pastry flour
• 1/2 cup almond flour
• 1/2 teaspoon sea salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon arrowroot
• 1 teaspoon apple cider vinegar
• 1-1 1/3 cups spring or filtered water