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!
Preheat your oven to 350 degrees, and generously grease a 10-12 cup tube or bundt pan. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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.
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.
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!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
2020, Dough-Eyed
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LEASHA WILLIAMS
August 9, 2019 at 12:09 pmHello,
Can this recipe be made into cupcakes? Also can you convert the tofu into how any ounces instead of cups. I am having a little trouble.
Dough-Eyed
August 9, 2019 at 9:42 pmHi Leasha! I haven't tried this recipe as cupcakes but it should work well. The baking time will decrease fairly significantly- I would check them at about 25 minutes with a cake tester. For the tofu, eight ounces is one cup, so 12 ounces should be perfect.
Eva Bifulk
June 2, 2020 at 9:06 pmThis looks incredible! If I wanted to try and convert this to a sheet cake (thinking of making petit fours) what cook time am I looking at?
Thank you!
Dough-Eyed
June 8, 2020 at 3:29 amHi there! It would be significantly less, I would suggest checking it at about half the time, and go until a cake tester comes out clean!
Marsha Williams
June 3, 2020 at 6:23 amDid you use vegan butter sticks?
Dough-Eyed
June 8, 2020 at 3:29 amHi there! Yes, I prefer the avocado oil based options because they are usually a little less overpowering with the butter 'flavor'
Elizabeth Strothman
July 1, 2020 at 9:48 pmHi – I've been looking for a vegan pound cake recipe and this one looks DELICIOUS, the texture looks spot on too. I just had a quick question, is the 1/2 tsp baking powder correct? It just seems like small amount for over 4 cups of flour. Thanks!
Dough-Eyed
July 2, 2020 at 1:16 pmHi Elizabeth! That is the correct amount, yes. Pound cake often has less baking powder than normal cakes, which helps create the dense texture, and at high altitude, I also reduce the leavening in cakes to help prevent an over-rise and then fall in the oven. Thanks!! I hope it goes well!!