Vegan Lemon Pound Cake

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Hello & Happy Thursday!!

 

 

 

 

There are some combinations that will always be your go to.. 

 

UnknownFor me, its lemon and blueberries, well, and lemon with raspberries, or well.. Probably lemon with anything lol

 

 

While brainstorming about some vegan dessert recipes that I never see, a childhood dessert that my mother always made popped into my head. 

 

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POUND CAKE. 

 

I feel as though I never see pound cake anymore, never at restaurants, rarely at stores, perhaps because we are inundated with Sara Lee pound cake that debuted what I believe is now almost 20 years ago.. (wow I feel old, pause for a moment of reflection)

 

I like to think I have an inherent affinity for pound cake for a myriad of reasons.

 

One being that for me its nostalgic, so I’m a tad biased lol, but more than anything the texture is like silk, and although typically heavy on the butter and sugar it offers a lighter taste and pairs well with any fruit!!

 


So what sets this pound cake apart from the traditional version?!

This pound cake recipe incorporates stevia instead of sugar, is sans eggs and adds tofu for texture and binding, but more than anything its offers quite a similar taste and texture and most importantly.. (my #1 reason why I love pound cake)

 

 


images-1It offers a myriad of options for flavors and toppings to add versatility to this recipe so you never get bored with it! Also, the ingredients are accessible and affordable and the directions include literally two steps


 

 

Mix everything together, throw it in a pan, and call it a day!

 

If you love a new take on an effortless classic dessert, you will love this recipe for Lemon Pound Cake!!

 

 

 

 

 

 

 

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Vegan Lemon Pound Cake
Yields 5
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Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Ingredients
  1. 1/2 cup vegan Earth Balance butter, softened
  2. 1/2 c stevia or 6-10 liquid drops or (1 cup of sugar)
  3. 1 package plain Silken firm tofu
  4. 2 cups all purpose flour
  5. 1/2 cups water
  6. 1 teaspoon vanilla extract
  7. 2 teaspoons of lemon extract
  8. 1 teaspoon lemon zest
  9. 2 teaspoons baking powder
  10. Coconut oil to grease pan
  11. 1 cup of blueberries
  12. 1 tbsp of arrowroot
Instructions
  1. Directions
  2. 1. Preheat oven to 350 degrees. Lightly grease a 5 x 9" loaf pan or angel food cake/ pound cake circle pan.
  3. 2. Cream together butter and sugar with an electric mixer on medium speed until fluffy.
  4. 3. Beat in soft tofu until well combined. Add 1 cup flour and, with mixer on low, mix just until incorporated.
  5. 4. Add water and extracts and do the same.
  6. 5.End with remaining cup of flour and baking powder. Increase speed to medium and beat for 1-2 minutes.
  7. 6. Spoon mixture into pan and lightly smooth the top. Place on the center rack of the oven and bake for 55 minutes.
Blueberry Sauce
  1. In a pan on medium heat place washed blueberries in the pan, cook for 3-5 minutes until soft, add some agave and continue to stir, at the arrowroot to thicken. Once you achieve the preferred thickness set aside to cool
  2. Serve with Lemon Pound cake
Notes
  1. If you're using a food processor to blend the batter, be weary as it may start to smoke due to the thickness (happened to me lol), would recommend other methods of mixing!
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

 

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