Vegan Pound Cake

Cake, High Altitude Baking | February 4, 2019 | By

Hey everyone! We’re back on the basics today with a simple vegan recipe that you can twist and turn into anything you want!

When I started looking into vegan pound cake recipes, I didn’t find a lot of options that really fit what I wanted here. I want to give you guys basic recipes that you can easily make at high-altitude, but also simple, workable recipes on other diets.

As you know, I’ve been messing around a little bit with vegan baking recently, and make a vegan chocolate chip cookie recipe that you’ll absolutely love. But cakes are a whole new beast for vegan high altitude baking you guys.

In cakes, one of the most important ingredients is the eggs. and when we’re talking about egg replacements, it’s really important to get something that makes sense for cakes. So today, we’re using silken tofu.

And listen, I’m not a tofu person. But, unlike soaked chia seeds (another egg replacement option), silken tofu keeps a smooth, creamy texture and it blends really well into cake batter. And otherwise, we’re using vegan butter baking sticks, which work REALLY well for a substitute for butter.

I think replacing milk in a recipe is probably the easiest part. I’m using vanilla almond milk, but really you can use any dairy-free milk that you prefer!

So, here’s what we’ve got: A dense crumb, lightly flavored, VERY dairy-tasting pound cake without any of those products. It’s impressive, and you can switch it up any way you’d like. You could bake the batter into cake layers and stack them with frosting. You can bake them in a tube pan like I did, or a bundt pan, or in two loaf pans.

You can also definitely add goodies in here. Remember though, it’s just like a normal cake batter, and if you add in anything, you’ll want to dust it with flour first to avoid ingredients sinking to the bottom of the cake.

I’d suggest chopped berries, crushed Oreos, chocolate chips, or even brownie chunks! You can also add different extracts for flavor, like almond or orange or lemon. And you can even fold in some crushed freeze-dried berries for a fun twist!

This is a versatile recipe you guys, I hope you enjoy it!

Vegan Pound Cake

Servings 16 slices

Ingredients

  • 4 1/2 cups flour
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1 1/2 cups vegan butter
  • 3 cups sugar
  • 1 1/2 cups silken tofu, blended until completely smooth
  • 2 tsp. vanilla extract
  • 1 cup vanilla almond milk

Instructions

  1. Preheat your oven to 350 degrees, and generously grease a 10-12 cup tube or bundt pan. Set aside. 

  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 

  3. In a large bowl, beat together the vegan butter and sugar until fluffy. Beat in the blended tofu and vanilla extract, and beat until combined. The mixture may be lumpy. 

  4. Add in about a third of the flour mixture, and beat to combine. Then add in about half the almond milk, and stir to combine. Repeat until you've used all of the flour mixture and milk. Beat for several more minutes until the batter is smooth. 

  5. Spread into your prepared pan. Bake for 65-70 minutes, or until a cake tester comes out clean. Cool and enjoy plain or with coconut whipped cream or vegan frosting!

Blood Orange Cake

Cake | January 20, 2019 | By

Hey everyone!! I hope you and the weekend had a long, good time, and that you’re making a Sunday cake like me today.

I’m about to go meet up with a friend and I just recently bought this adorable little 6 cup bundt tin, so I figured today is the right time to give it a go. If you don’t have an adorable half-size bundt pan, it’s okay! Bake up this cake in a loaf pan instead, or double the recipe and make it in a regular size bundt!

I know I’m making a lot of pound cakes lately guys! Here’s why- one, they are really simple recipes that come together quickly, and I’m still getting into the swing of full time work with a commute and a baby at home- life is crazy! But also, I think these cakes are incredibly satisfying and versatile. It’s the perfect gift cake, it’s the perfect coffee cake, and you can flavor pound cake any which way- now my blog is a case study to that fact!

Blood oranges are in season right now, and we all know how pretty they are. This icing is colored only by using blood orange juice and it turns it this pretty pink color that is total perfection. Hey fun fact- did you guys know I don’t like fruit? I’m a child haha. But I do love fruit flavors so it’s wonderful in cake. Ya know, when you’ve stripped out any nutritional value and covered it in sugar.

So, this is a classic pound cake recipe, and we’re replacing the milk in the recipe with blood orange juice. We’re also throwing in a ton of orange zest to bring out a little more of that citrus flavor to the whole thing.

And to top it off, a pretty pink blood orange glaze. It’s super easy to whip up- you just whisk orange zest, orange juice, and powdered sugar together until smooth. Drizzle it over your cooled cake and it brings a lovely brightness to the whole thing. To be honest though, you don’t even need the glaze. The pound cake is simple and lightly sweet on it’s own.

Enjoy it you guys, and I hope this takes you smiling into the week!

Blood Orange Cake

Servings 8 slices

Ingredients

For the cake:

  • 2 1/4 cups flour
  • 1/4 tsp. baking powder
  • 1 tsp. salt
  • 3/4 cup softened butter
  • 1 1/2 cups sugar
  • Zest of 2 blood oranges
  • 3 eggs
  • 1/2 cup blood orange juice (takes about 2 blood oranges)

For the glaze:

  • 3 tbs. blood orange juice
  • Zest from 1 blood orange
  • 1 cup powdered sugar

Instructions

For the cake:

  1. Preheat your oven to 350 degrees and grease a 6 cup bundt pan or a loaf pan. Set aside. 

  2. In a medium bowl, stir together the flour, baking powder, and salt. Set aside. 

  3. In a large bowl, beat together the butter, sugar, and orange zest until light and fluffy. Add in the eggs, beating the batter between each egg addition.

  4. Add in about half of the flour mixture and beat until smooth. Then add in the blood orange juice, and stir. Add in the remaining flour, and beat for several minutes until the batter is completely smooth.

  5. Pour into your prepared pan. Bake for 50-55 minutes, or until a toothpick comes out clean. Cool completely before icing. 

For the glaze:

  1. Whisk together the orange juice, zest, and powdered sugar until smooth. Add more powdered sugar if needed to reach your desired consistency. Drizzle generously over the cake. 

Chai Spiced Pound Cake

Happy Sunday! I hope you’ve had a wonderful weekend and you’re ending it by winding down in the kitchen with some cake. Actually, I hope you wind down everyday that way, what a dream!

Today I’ve got something a little bit out of my typical recipe style, and it’s really, really effective. I nearly never go for anything other than the traditional creaming method of making cake batter. For the most part, I think it’s easiest, it works really well, and it’s very reliable across many types of recipes.

However, if you’ve seen the recipe I posted for Perfect Pound Cake, it’s a variation of the pound cake recipe in the CSU Fort Collins High Altitude Baking Book, and that’s where this method comes in. It was very interesting to me in the first place, but the results are absolutely too perfect to resist.

Basically, instead of beating together the butter and sugar, then eggs, and then dry ingredients, you start with the dry, including the sugar. Into the dry mix, you’ll beat butter and eggs. At this stage, you have to mix a bit more than you normally would as well- you want to reach a very smooth batter, even though it will be quite thick at this point. Finally, you add in the additional milk, and continue to beat until you have a very silky, ribbony batter that truly bakes up to perfection.

And anyways, I’m not adverse to change when it makes sense guys, and this cake really makes sense. What you end up with is the most reliable, close grained, dense, buttery pound cake you can make at high-altitude. It’s the exact pound cake you’ve always tried to make guys.

And so today I’m adding in the flavors of Chai tea. It creates this warm, spicy cake that brings you all the feels. It’s simple, you don’t need to ice it or top it with crumbs or creams, but instead it’s the perfect breakfast cake, or cake for guests, or cake to simply snack on.

The addition of the Chai tea comes in several forms. First, we’re steeping Chai tea bags into hot milk to really infuse the full traditional flavors. But to make sure the flavors really hit home, we’re also adding additional cinnamon, allspice, and black pepper to the batter directly.

I hope you guys enjoy this one- pound cake has caused me a lot of heartache at high-altitude, so finding recipes that really work here is a wonderful gift! Happy baking!

Chai Spiced Pound Cake

Ingredients

  • 3 cups cake flour
  • 1 3/4 cup sugar
  • 1 tsp. baking powder
  • 1 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. allspice
  • 1/2 tsp. black pepper
  • 4 eggs (plus extra milk, see instructions)
  • 3/4 cup softened butter
  • 3/4 cup whole milk
  • 4 bags Chai tea
  • 2 tsp. vanilla extract

Instructions

  1. Preheat your oven to 350 degrees, and generously grease a 10-cup bundt pan. Set aside. 

  2. In a large bowl, sift your cake flour, sugar, baking powder, salt, cinnamon, allspice, and black pepper. Set aside. 

  3. In a measuring cup, crack your 4 eggs, and add enough whole milk to make 1 cup total liquid in the cup. Add the egg mixture and the softened butter to the sifted dry ingredients. Beat with an electric mixer for several minutes. The batter should be thick, but very smooth at this point, which may take several minutes. 

  4. Heat the remaining milk in the microwave until very hot. Steep the 4 Chai tea bags in the hot milk for 5-10 minutes, or until the milk has changed in color and has a strong scent of the tea. Let the milk cool until just warm. 

  5. Slowly add the milk into the batter and beat for several minutes. The batter should be very silky and should ribbon off the beater when you lift it. 

  6. Pour the batter into your prepared cake pan. Bake for 50-55 minutes, or until a cake tester comes out clean. Cool for 15-20 minutes before inverting the cake onto a wire rack to cool. Enjoy! 

Espresso Pecan Pound Cake

Cake | December 16, 2018 | By

Hey everyone!

Espresso Pecan Pound Cake 4

So I hope that in the midst of all the shopping and festivities, we’re all taking time to bake. I mean, I bake all year, really just as much, but I love seeing what everyone else is making this time of the year when we all do it.

Espresso Pecan Pound Cake 1

And anyways, can we just talk about how adorable this freakin cake pan is? I wish I could tell you where to get it, but I actually bought it years ago at an estate sale, and I’m totally unable to find it online! But it’s so festive and pretty, I love it!

Espresso Pecan Pound Cake 2

So onto the cake. I actually made this for my last day of work at the company where I’ve spent the last three and a half years. It’s been a bittersweet change for me with so many wonderful people there, but I’m really excited for a change, and I start a shiny new job on Monday!

Espresso Pecan Pound Cake 7

Sometimes I kind of get carried away with the flavor combos tbh. Like, first it was just going to be pecan. Then I decided espresso sounded good too, and then who doesn’t want chocolate chips in cake? So here we are.

Espresso Pecan Pound Cake 6

It’s honestly such a perfect combination though, and I think the addition of pecans really make it feel like the holidays. I don’t know if that’s even a thing, but they just take the recipe home for me. Plus I think you could easily sub in other nuts if you prefer- walnuts or almonds would be wonderful as well.

Espresso Pecan Pound Cake 8

A note about the baking pan- you definitely need to use a 10 cup bundt pan here. Anything less and you won’t have enough room for the batter. If you only have a smaller pan, I would not use all the batter here to prevent overflowing. And as always with bundt pans, make sure it’s very well greased to prevent sticking. I use Pam baking spray and it works wonderfully.

So anyways, I hope you’ve got a pretty festive pan to bake this up in, and I hope you make for people you love because hey, it’s Christmas!

Espresso Pecan Pound Cake

Servings 16 slices

Ingredients

  • 3 cups cake flour
  • 1 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1 tbs. instant espresso powder
  • 1 3/4 cups sugar
  • 3/4 cup softened butter
  • 4 eggs
  • 2 tsp. vanilla extract
  • 3/4 cup whole milk
  • 1 1/2 cups chopped pecans
  • 1 1/2 cups chocolate chips

Instructions

  1. Preheat your oven to 350 degrees, and grease a 10-cup bundt pan. 

  2. In a medium bowl, stir together the cake flour, baking powder, salt, and instant espresso powder. Set aside. 

  3. In a large bowl, beat together the butter and sugar until fluffy. Add in the eggs one at a time, beating between each addition. Stir in the vanilla extract. 

  4. Reserve about 1 tablespoon of the flour mixture in a medium bowl. Add in the flour mixture and the milk in alternating additions, starting and ending with the flour, until completely combined. Beat on medium speed for about 5 minutes. This will seem like longer than you need, but just keep going. 

  5. In the bowl with your reserved flour, add your pecans and chocolate chips. Toss to completely coat. Fold the mixture into your cake batter, including any excess flour, until evenly distributed. 

  6. Pour batter into your prepared cake pan. Bake for 60-65 minutes, or until a toothpick comes out clean. Cool before removing from the pan. Enjoy! 

Snickerdoodle Cake

Cake | December 9, 2018 | By

Hey everyone! Happy Sunday, and happy holidays!

Today we’re talking about cookies. Oh wait, I mean cake! Cake ABOUT cookies! Actually, snickerdoodles are just ya know, cinnamon sugar cookies, so this cake is just kind of like a cinnamon swirl loaf cake. But I always find myself coming back to classic flavors, and this is one of them.

Snickerdoodle Cake 6 Snickerdoodle Cake 1

Are you guys enjoying the holidays this year so far? It’s been such a whirlwind for me this year, and I’m sad thinking about the season coming to an end so quickly. But for now, our house is full of lights and pretty wrapped gifts and the smells of cookies and cakes. (that last part is there all year round- ha!)

Snickerdoodle Cake 2 Snickerdoodle Cake 3

And anyways, I was about to type out that cinnamon and sugar is such a nice holiday flavor, but if I’m being honest, I feel like I could spin literally any flavors and call it holiday. You guys know I love Christmas and winter, so anything I’m eating I’ll just be like “It’s Christmassy you guys, CHRISTMAS!”

Snickerdoodle Cake 5

Whatever, IT’S CHRISTMAS!

So anyways. Eat this cake with coffee or tea, or mulled wine, or like, anything. The cinnamon-sugar coating in the middle becomes gooey and sweet, melting into the cake, while the layer on top becomes crispy and provides a beautiful texture. It’s the perfect dessert or breakfast, tbh.

Snickerdoodle Cake 9

It’s a really simple recipe to whip up, just a classic and easy cake, plus that cinnamon and sugar mixture. I hope you guys enjoy this one, I know I did!

Snickerdoodle Cake 4

Snickerdoodle Cake

Servings 1 9-inch loaf cake

Ingredients

  • 1 1/2 cups cake flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 6 tbs. softened butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/3 cup whole milk
  • 1/2 cup sugar
  • 1 tsp. cinnamon

Instructions

  1. Preheat your oven to 350 degrees and grease a 9-inch loaf pan, and line with parchment paper for easy removal. Set aside. 

  2. In a medium bowl, stir together the cake flour, baking powder, salt, and cinnamon. Set aside. 

  3. In a large bowl, beat together the butter and 1 cup sugar until fluffy. Add in the eggs and vanilla extract, and beat until incorporated. Then, beat in the milk until combined. 

  4. Slowly add in the flour mixture into the wet ingredients, and beat for an additional 1-2 minutes after adding the flour until the batter is smooth. Spread about half of the batter into your prepared pan. 

  5. In a small bowl, stir together the 1/2 cup sugar and cinnamon until the cinnamon is evenly distributed. Evenly sprinkle about half of the mixture onto the half of the cake batter in your pan. Spread the remaining batter in the pan on top of the cinnamon and sugar. Sprinkle the remaining sugar and cinnamon on top. It will seem like a lot, that's ok. 

  6. Bake for 40-45 minutes, or until a toothpick comes out clean. Cool completely in the pan, slice, and enjoy! 

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