Vegan Tofu Pound Cake Recipes

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VEGAN TOFU POUND CAKE

I love pound cakes, but I don't like all the eggs and dairy you have to put in them to make them turn out right. I found this recipe on A Vegan For Dinner site and I'm going to give it a try. This should be delicious with a fruit compote.

Provided by Chef Joey Z.

Categories     Vegan

Time 1h10m

Yield 8-10 slices, 8 serving(s)

Number Of Ingredients 7



Vegan Tofu Pound Cake image

Steps:

  • Preheat oven to 350'F.
  • Add dry to wet ingredients and combine to make a nice smooth batter.
  • Bake in a greased loaf pan for about 50 minutes.
  • Cool and remove from pan.
  • Slice and serve with your favorite fruit compote.
  • Bon Appetit!

Nutrition Facts : Calories 147.3, Sodium 45.7, Carbohydrate 37.6, Sugar 37.5

1/2 cup softened vegan margarine
1 1/2 cups unbleached cane sugar
1 teaspoon baking powder
1 1/2 teaspoons lemon extract or 1 1/2 teaspoons vanilla extract
3/4 cup lowfat silken tofu
1/2 cup water
2 cups white spelt flour

LEMON COCONUT POUND CAKE (VEGAN)

This recipe originated with Lara Adler. She is Vegan and often makes food without eggs, or dairy. It has no cholesterol in it which is my kinda recipe.

Provided by Chef Joey Z.

Categories     Vegan

Time 1h35m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 12



Lemon Coconut Pound Cake (Vegan) image

Steps:

  • Preheat oven to 325'F.
  • Oil and flour a 9 x 5 inch loaf pan.
  • Take a cup of the silken tofu and blend it until smooth.
  • In a medium bowl, using a hand mixer, blend the smooth tofu, coconut milk, sugar, oil, vanilla and lemon extract (and the coconut if using) until completely smooth.
  • In a separate bowl, sift together all the dry ingredients. Fold the wet into the dry using a spoon (I used a spatula) and mix until just combined. Then using a hand mixer on low mix for 15-20 seconds, just to remove the lumps -- do not over mix!
  • Pour the batter into your prepared loaf pan and smooth the top.
  • Bake for 60-70 minutes until a skewer comes out clean in the center.
  • Let cool in the pan about 10 minutes before removing. Then cool completely on a wire rack before slicing -- it will fall apart if you don't.
  • Bon Appetit!

1 cup tofu (use Mori-nu silken tofu firm style-I blended it before mixing it with the wet ingredients)
3/4 cup coconut milk
1 cup sugar
1/3 cup canola oil
2 teaspoons vanilla
1 teaspoon lemon extract (or 1/4 tsp. lemon essential oil)
1/2 teaspoon coconut extract (optional)
2 cups flour (I used white spelt)
3 tablespoons arrowroot
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

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