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.
Servings: 8
Calories: 229kcal
Ingredients
- 1 ¾ cups all-purpose flour (whole wheat pastry flour works too)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 ounces (1 cup by volume) silken tofu
- ¾ cup organic granulated sugar
- 1 teaspoon vanilla extract
- ½ cup full-fat coconut milk (from a can)
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons finely chopped fresh rosemary
Instructions
- 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 ⅓ 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.
Nutrition
Serving: 1slice (⅛ of cake) | Calories: 229kcal | Carbohydrates: 42.3g | Protein: 5.2g | Fat: 4.8g | Saturated Fat: 3.5g | Sodium: 201mg | Potassium: 208mg | Fiber: 1.5g | Sugar: 20g | Calcium: 40mg | Iron: 2.2mg