Ah, pound cake. Who doesn’t love it? Easy to make, easy to bake, fancy enough for a weeknight dessert, but simple enough to pack a slice for lunch. Sturdy enough to hold up to abuse, yet it practically melts in your mouth.
I’m not sure how pound cake got it’s name, but trust me-it could easily be from the ludicrous amount of butter and eggs in the non vegan version. But that is so last millennium. For a 21st century version, we’re going to utilize silken tofu and vegan yogurt to get a great texture and a welcome tangyness.
You Need:
1/2 Cup vanilla soy yogurt
1/2 Cup blended silken tofu(Blend, then measure)
3/4 Cup vanilla soy milk(plain will work, too)
1 1/4 Cups sugar
1/2 Cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
2 Cups all purpose flour
3 tablespoons arrowroot powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat your oven to 325 degrees. Lightly oil and flour a 9×5 inch loaf pan. In a large bowl, combine the soy yogurt, blended tofu, soy milk, sugar, vanilla, and citrus zest. Using an electric mixer, beat until smooth-about two minutes.
Sift the dry ingredients into the wet. Stir together with a rubber spatula until combined, then beat with the electric beaters for one to two minutes, until a thick batter is formed. Be careful not to overmix.
Pour into your prepared loaf pan. Use the rubber spatula to scrape all of the batter from the bowl, and to smooth the top of the batter in the loaf pan. Bake for about an hour, until a knife comes out clean. And please, no peaking in the oven for at least the first forty five minutes. Let cool for ten minutes, then remove from the pan and cool completely before slicing.
Serve with some fresh berries, maybe a bit of vegan margarine. You could even ice it if you wanted. A good pound cake is both a work of art, and a blank canvas. Enjoy!
