Description
This Vegan Vanilla Pound Cake is soft, moist and not overly sweet. This classic cake contains no eggs or dairy, and uses a reverse creaming method for the most fine buttery, plush and tight crumb.
Ingredients
Units
Scale
- 2 1/2 tbsp (53 ml) soy milk
- 1/2 cup (135 g) soft tofu, room temperature and patted dry
- 1/2 tbsp (8 ml) lemon juice or vinegar
- 2 tsp (10 ml) vanilla
- 1 cup + 1 tbsp (150 g) cake flour
- 1 tbsp (10 g) corn starch
- 2 tbsp (18 g) almond flour
- 3/4 cup (150-160 g) granulated white sugar
- 1 tsp (4.5 g) baking powder
- 1/4 tsp salt
- 1/2 cup (100 g) non-dairy butter
Instructions
- Before starting ensure the ingredients are the proper temperature: the butter should be 68-72 F (20-22 C) and the blended tofu mixture should be about 86-90 F (30-32 C).
- Preheat the oven to 375 F (190 C). Prepare a 7 x 3.5 or 8 x 4 inch pan by lining with parchment paper or buttering and flouring.
- Blend the soft tofu, non-dairy milk, lemon juice and vanilla. Pour into a bowl and measure out 198 grams. The measurements above account for the amount that gets ‘stuck’ in the blender (ie. exactly 50 ml soy milk + 130 g soft tofu)*.
- To a stand mix, sift together the cake flour, corn starch, almond flour, baking powder and salt. Add in the sugar. Using a paddle attachment, mix on low speed for a few seconds.
- Add the butter, scattering it around the bowl and mix on low speed until crumbly.
- Increase the speed to medium and pour in half the blended mixture and mix for 2 minutes.
- Scrape the bowl and paddle attachment and fold towards the middle. Place the paddle back on and add half of the remaining tofu mixture, and mix on low speed (about 30 seconds). Scrape down the sides once more and add remaining tofu mixture and mix on low speed until incorporated (about 30 seconds).
- Transfer the batter into the prepared pan. Tap the tin on the counter 3-4 times to remove any air bubbles, and then use a spatula to smooth out the top. If desired, oil a bench scraper and dip down the middle.
- Bake in pre-heated oven for 12 minutes and then reduce to 340 F (170 C). Bake for further 45-50 minutes, or until internal temperature reached 195 – 200 F.
- Cool in the pan for 5 minutes and then transfer to a wire rack. Once room temperature, wrap and keep at room temperature or place into the fridge overnight. When ready, slice and enjoy!
Notes
- *if using non-dairy yogurt instead and do not need to blend, measure out 50 ml soy milk and 130 g yogurt.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American