Vegan Pound Cake
(Picture is blurry because no one can ever wait long enough for me to take a good picture before lol)
Pound cake has always been my favorite cake because I don't really have a sweet tooth and pound is perfect because there is no unnecessary frosting, that I would have to scrap off. This recipe is easy and you can't tell the difference between this and a "regular" pound cake. Which is awesome because I love food that just taste like the stuff I was used to.
Ingredients Wet Ingredients 1/2 c. blended silken tofu (blend to get the perfect measurment) 3/4 c. unsweetened almond milk 1/2 c. vegetable oil 1/2 plain soy yogurt 4 tsp vanilla extract
Dry Ingredients 1 1/4 c. sugar 3 tbsp cornstarch 2 cups all purpose flour (no substituting) 1/2 tsp baking soda 1 1/2 tsp baking powder 1/2 tsp salt
Instructions Pre heat oven to 325 degrees F.
Combine all the wet ingredients in a mixer and blend until smooth and blended. In a separate bowl mix the dry ingredients and then add them into the wet ingredients and blend on low speed until mixed in (to avoid a powder cloud) then speed up mixer and mix for roughly 90 seconds or until the batter thickens a bit from all ingredients being blended together.
Add batter to a greased loaf pan and bake for 40-45 minute or until a tooth pick comes out clean and not gooey from the center.
Remove from oven and let cool for 15 minutes in pan. Then use a knife to trace the edges of the pound cake to separate from pan. Remove from pan and place right side up on a cooling rack and allow to cool for 45 minutes to 1 hour. Depending on your patience. All that is left to do now is ENJOY!