Moist, tender and bursting with the fresh flavors of rosemary and lemon! This vegan pound cake is a delicious crowd pleaser that’s made with a surprising ingredient in place of butter.
It has tofu in it.
(Eyes go wide and hands slap over mouth.)
So much for holiday surprises. I can’t keep a secret. This vegan pound cake has tofu.
Don’t leave. You would never, ever, in a bizillion years know this cake had tofu in it if I fed it to you. I’d feed this to my very non-vegan dad, although I’m not sure if he’d be down with the whole rosemary thing. Whatever. He’d eat rosemary to be polite. And he’d think this cake was loaded with butter.
Not only that, but it has no refined oil. None! Okay, coconut milk has plenty of fat, but no refined oil. Little victories. And I used coconut sugar. It’s your call if you want to go that route, but it makes me feel a little bit better.
Now, with all that in mind, I recognize that this cake is starting to sound like someone’s nightmare straight out of a 1970’s diet book. It’s cake though, so who cares what it sounds like? It tastes like pound cake your grandma would make. I dare you to give her this cake for the holidays, and I’ll bet you she’ll ask for the recipe if you do.
Okay, so you may be wondering how one goes about putting tofu in a pound cake. It’s easy! Use silken tofu! Silken tofu is super soft and smooth, so you can whip it with an electric mixer.
Start out whipping your tofu and some sugar, just like you would with butter and sugar in a traditional pound cake. Next, add some coconut milk. The fat gives the cake a nice richness that you’d otherwise miss without oil or butter. Dry ingredients go in last, and then the batter goes into a loaf pan and you bake it up to delicious perfection.
FAQ & Tips for Making Awesome Vegan Pound Cake
- Know-fu you tofu! Make sure you’re using silken. If you use some other type like extra-firm the cake will probably be terrible.
- I used Nasoya silken tofu, so that’s the brand I recommend you go with, if it’s available. Some other brands offer silken tofu in soft and firm varieties. If you have the option, go with soft!
- If you’re not into rosemary, leave it out. For that matter, leave out the lemon if you don’t like that either.
- And feel free to experiment with other savory herbs in place of rosemary. Thyme would probably be delicious.
Rosemary Lemon Vegan Pound Cake
Moist, tender and bursting with the fresh flavors of rosemary and lemon! This vegan pound cake is a delicious crowd pleaser that's made with a surprising ingredient in place of butter.
- 1 3/4 cups all-purpose flour (whole wheat pastry flour works too)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces (1 cup by volume) silken tofu
- 3/4 cup organic granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup full-fat coconut milk (from a can)
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons finely chopped fresh rosemary
Preheat the oven to 350°.
Lightly oil a 9-inch loaf pan.
In a medium mixing bowl, stir together the flour, baking powder, baking soda, and salt.
Place the tofu, sugar, and vanilla into a separate, large mixing bowl. Beat together using an electric mixer on high speed, just until fully mixed, about 2 minutes (some small lumps are okay).
Add the coconut milk, lemon juice and zest. Beat about 1 more minute, until blended.
Add the flour mixture, about 1/3 at a time, beating well between additions, until completely blended, adding the rosemary along with the last addition.
Transfer the mixture to the prepared loaf pan and smooth out the top with a spatula.
Bake for 50-55 minutes, until a toothpick inserted into center comes out clean.
Transfer the cake to a cooling rack and allow it to cool completely before removing it from the pan.
Slice and serve.