Ingredients
1/2 cup vegan butter, softened (used Earth Balance)
1 1/2 cups granulated or raw organic sugar (I used 1 cup sugar to 1/2 c stevia... Make sugar free by simply using stevia only, or other favorite clean sweetener)
6 ounces plain or low fat Silken firm tofu
2 cups unbleached flour
1/2 cups water
2 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons baking powder
Directions
1. Preheat oven to 350 degrees. Lightly grease a 5 x 9" loaf pan or angel food cake/ pound cake circle pan.
2. Cream together butter and sugar with an electric mixer on medium speed until fluffy. 3. Beat in tofu until well combined. Add 1 cup flour and, with mixer on low, mix just until incorporated.
4. Add water and extracts and do the same.
5.End with remaining cup of flour and baking powder. Increase speed to medium and beat for 1-2 minutes.
6. Spoon mixture into pan and lightly smooth the top. Place on the center rack of the oven and bake for 55 minutes.
As a Southerner.. I was raised on pound cake and still love it to this day. But now a vegan...I gave it up. Ericka, you have returned my joy. I've made this recipe twice and love it! In fact, I'm making it for tomorrow (4th of July holiday) with vegan strawberry ice cream to go along with it. Thank you for this recipe, now I can once in awhile enjoy a childhood memory while eating my homemade vegan pound cake. Honestly, it tastes just like the ones my grandparents made.
ReplyDeleteAllison
North Carolina
Do you think coconut oil can be subbed in for the vegan butter? I'd love to try this.
ReplyDeleteWhat can v use instead of tofu.... Can v use yoghurt....
ReplyDeleteDid the yogurt work for you?
ReplyDelete