Vegan Pound Cake

Yield: one loaf

Rating: 4 of 5 - good

Ingredients

Pound Cake:

½ c (112g) vegan butter
1 c (200g) white sugar
2 tsp vanilla extract
2 c (250g) all-purpose flour
3 tsp baking powder
½ tsp salt
1 c (240ml) vegan buttermilk (1 Tbsp fresh lemon juice + 1 c. soy milk; stir and let curdle for several minutes)

Glaze Topping:

Prepare a loaf pan by spraying with non-stick spray. Line it with parchment paper; let it come up over the sides so you can later use it to lift out the cake.
Preheat oven to 350°F (180°C).
Cream together the vegan butter and sugar in the bowl of an electric mixer.
Add the vanilla extract and mix.
In a separate bowl, sift together the flour, baking powder, and salt.
Add the flour mixture to the butter mixture and mix together.
Add the vegan buttermilk to the mixture and mix until fairly uniform (be careful not to overmix). The batter will be thick.
Pour the batter into the loaf pan and quickly smooth it down.
Bake for 40 minutes.
Tent with aluminum foil to keep the top from over-browning. Cook for 20 more minutes or until a toothpick inserted into the center of the cake comes out clean.
Let cool at least 20 minutes. Lift cake out with parchment paper.
If icing / glazing the cake, let it cool completely.
Prepare glaze by mixing the powdered sugar, soy milk, and extract until smooth.
Spoon glaze over the top of the cake and smooth with the back of the spoon. It may run down the sides, depending on thickness.
Refrigerate the cake for 15 minutes so the frosting sets quickly.

For 1 of 12 slices: 218 cal, 7.8 g fat, 0 mg cholesterol, 209 mg sodium, 34 g carb, 0.6 g fiber, 2.6 g protein.

Givens Ln 2018 Oct: excellent results. +1 tsp vanilla extract. Not as dense or smooth as traditional pound cake but good and an excellent crust.