This vegan pound cake with an almond glaze turned out super well. I’m ridiculously pleased about it. Mostly because it took me AGES to figure it out!
Traditionally a pound cake is made with a pound of flour, a pound of sugar, a pound of eggs and a pound of butter (the recipe usually makes more than one loaf if you were wondering why so much of each!).
Now here’s the thing, when you want to veganize a recipe, and you need to replace 1 egg, it’s really quite simple, you can just use 1 flax egg or you can use some applesauce or something, it’s not a big deal.
But when you’re replacing a whole lot of eggs (like 4 of them for one loaf of pound cake!), it gets more challenging.
The thing is you can’t ever use 4 flax eggs or a whole heap of applesauce because when eggs are cooked they firm up, they become solid, they provide structure. Flax eggs and applesauce don’t do that.
INGREDIENTS :
For the Vegan Pound Cake:
- 1/2 cup (112g) Vegan Butter
- 1 cup (200g) White Sugar
- 2 tsp Vanilla Extract
- 2 cups (250g) All Purpose Flour
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup (240ml) Vegan Buttermilk
For the Almond Glaze Topping:
- 1 cup (120g) Powdered Sugar
- 1 and 1/2 Tbsp Soy Milk (or other non-dairy milk)
- A few drops Almond Extract*
INSTRUCTIONS :
- Preheat the oven to 350°F (180°C)
- Add the vegan butter and sugar to the bowl of an electric mixer and cream them together. Add the vanilla extract and mix in.
- Sift the flour into a mixing bowl and add the baking powder and salt and mix together and then add into the bowl with the vegan butter and sugar.
- Make your vegan buttermilk by adding 1 Tbsp fresh squeezed lemon juice to a measuring jug and then pouring in soy milk up to the 1 cup (240ml) line and then stirring in so it curdles. You can also use almond milk if you prefer. Add to the other ingredients.
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for full recipes : lovingitvegan.com
