Meanwhile, mix almond meal, baking powder, baking soda, xanthan gum, erythritol, and a pinch of salt in a large bowl (2). Instead, the healthy unsaturated fats from almonds and the proteins for silken tofu will keep you satisfied and keep your sugar cravings at bay. Leave the lemon cake to cool down for a few minutes before removing it from the tin. If you aren't on a strict keto diet, you can also substitute silken tofu with pumpkin puree as in this pumpkin pound cake. Making a loaf pound cake recipe from scratch is easy and the results are delicious! Thanks so much for your comment. So, I decided to make my own vegan pound cake. Of course, I’m not one to give in too long to feelings of sadness, especially when it involves food. In a small bowl, mix together the plant-based milk, vanilla, and vinegar. Now before I lose you, you will not be able to taste tofu in this cake! We have used xanthan gum to help to bind the ingredients and give structure to this flourless cake. We started and ended with the flour mixture. See our full.

It should take about 5 minutes. Use these expert tips to make this simple pound cake recipe perfect every time: If you love this easy vegan pound cake recipe, you will definitely want to try these as well: Whatever cake you’re serving, adding a dollop or two of this Vegan Whipped Topping is always a great idea! Use a spatula to get all the whipped tofu. Therefore, this pound cake is good diabetics too. Vegan Lemon Pound Cake. In a bowl, combine ground flaxseeds with water, and leave them to soak for 10 minutes until they form a thick gel-like mixture (1). Set aside. Now, incorporate the prepared flax-egg into the flour mix and add blended silken tofu, almond milk, lemon essence, grated lemon zest. Gluten forms in flour when the liquid is added, so giving the flour a chance to combine with the fat helps coat it and slows down the formation of gluten. Cream together on medium speed until pale and creamy. At Namely Marly we love celebrating life, creativity, healthy living and energetic days! Also, you can coat it with a homemade lemon drizzle. Total Carbohydrate This ingredient is perfect for low-carb diets like ketogenic and diabetes-friendly eating regimens. Silken tofu is magical in vegan pound cakes. We use cookies to run and improve this website. It has no cholesterol in it which is my kinda recipe. The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice. Store this pound cake in an airtight container for up to 4 day.

Look, vegan pound cake recipes are made without eggs, but to replicate the texture I’m using whipped tofu.

If it’s still bubbly and soft, the cake is not done yet. Oil and flour a 9 x 5 inch loaf pan. Scrape down sides of the bowl and then continue creaming. For a fancier look, you can garnish this cake with chopped almonds, coconut flakes, and grated lemon zest, or simply dust it with icing sugar or keto-friendly sweeteners. That looks so delicious! In a separate bowl, sift together all the dry ingredients. This recipe originated with Lara Adler. The edges should be golden brown and a tester inserted in the middle of the cake should come out clean or with only a few crumbs. BTW – I recently got your book and am excited to start cooking my way through it. Bake the cake for 60 minutes at 150°C (300°F) for static ovens or at 130°C (265°F) for fan ovens. Use our sugar-free glaze recipe and add a splash of lemon juice for a delicious, tangy cake frosting. Meet Marly ›. Next pour in 1/2 of the plant-based milk mixture and beat until just combined. Fill it almost to top but leave some space for the cake to rise during cooking. To prepare this dessert, we went all out, and we made it dairy-free, gluten-free, and sugar-free, suitable for both vegan and ketogenic diets.

Preheat oven to 350°F / 175°C. Once done, remove the pound cake from the oven and set on a cooling rack to cool in the pan for at least 10 minutes. If the top is still a little bubbly and soft and the tester doesn’t come out clean, bake it for 5 more minutes and check again. Is it possible to make a pound cake vegan? She is Vegan and often makes food without eggs, or dairy. Return to the cooling rack to cool completely. You can find the full printable recipe, including ingredient quantities, below. Scrape down the sides of the bowl and then continue creaming. Take a cup of the silken tofu and blend it until smooth. Finally, add the rest of the flour mixture and mix until just combined. Sit back and enjoy the moment! Subscribe to our newsletter to get our free ebook filled with healthy recipes! You can use a loaf tin, a rounded cake tin, or a bundt tin as we did in this recipe. Xanthan gum is the secret ingredient for perfect gluten-free baking as it reduces crumbling and adds thickness to the cake.

This homemade vegan pound cake can be served the day it’s baked, but the flavors will get even better overnight. * Percent Daily Values are based on a 2000 calorie diet. Line a 10×5-inch loaf pan with parchment paper. The cake batter is prepared with almond meal, erythritol, silken tofu, and almond milk, then gently baked into a super soft lemony treat.

1b4a89186a48f0b6ef29a836570dd83a4854b410d50377d54e, reason for alternating flour and liquids in a cake, Vegan Carrot Cake Recipe with Vegan Frosting. How to Make Vegan Pound Cake. You should be left with a batter that is thick and creamy. Turns out, there is a reason for alternating flour and liquids in a cake. This moist, tender cake is great served with vegan whipped cream and your favorite fruit, like strawberries.

This site uses Akismet to reduce spam. 43.8 g So glad you are excited about the book! Repeat until light and fluffy. DIRECTIONS.

If you have any leftovers of this delicious vegan dessert, you freeze them and enjoy them whenever you need a sweet treat.

Make this scrumptious Vegan Pound Cake recipe and serve it with fresh fruit, vegan whipped cream, or chocolate syrup. In a medium bowl, using a hand mixer, blend the smooth tofu, coconut milk, sugar, oil, vanilla and lemon extract (and the coconut if using) until completely smooth. Next pour in 1/2 of the plant-based milk mixture and beat until just combined. Preheat oven to 325'F. The cake batter is prepared with almond meal, erythritol, silken tofu, and almond milk, then gently baked into a super soft lemony treat. This homemade pound cake can be served the day it's baked, but the flavors will get even better overnight. Be sure not to fill the loaf pan more than 3/4 of the way full. Instead of almond milk, you can use soy milk or hemp milk. Set aside. As we prepared this flourless cake to be suitable for those on a ketogenic diet, also people with diabetes can enjoy a slice of this lemony treat. Silken Tofu & Chickpea Crepes! Remove the pound cake from the oven and set on a cooling rack to cool in the pan for at least 10 minutes. Let’s get started. Here’s how you prepare the tofu for this recipe. Hope you love this vegan pound cake recipe too! I love seeing your creations! To make vegan pound cake lemon-flavored, add a teaspoon of freshly-grated lemon zest and a teaspoon of lemon extract to the milk mixture. Magic of Silken Tofu in Vegan Rum Cake. Bake for 55-60 minutes. Almon meal is made from grounded almonds, and it's the perfect wheat flour replacement in gluten-free and keto-friendly diets. Let's start by preparing the vegan "flax-egg". It should be light and fluffy. Still on medium speed, slowly mix in whipped tofu, one-quarter cup at a time, beating each addition into the butter mixture before adding the next one. Use a tester (like a toothpick or a piece of spaghetti) and insert it in the middle of the loaf to test for doneness after it’s baked for an hour. Reduce speed to low and add in 1/3 of the flour mixture and beat until just combined. You can also look at the top of the loaf. Remove the pound cake from the pan by inverting it. Pour in the remaining milk mixture and beat until just combined. Remove the pound cake from the pan by inverting it. Let’s get started. Before eating them, let them thaw completely on the kitchen counter or warm them in the microwave or in the oven, and you're good to go. Each slice has only 1.6 grams of sugar which amounts to just 1.8% of your recommended daily intake (RDI).