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BRYANNA'S VEGAN LEMON (OR LEMON-COCONUT) POUND CAKE
Servings: 16
NOTE: if it's been a long time since you ate pound cake, remember that it isn't
meant to be a light, fluffy cake!
1 tablespoon Earth Balance (for greasing pan)
Creamed Mixture:
1/3 cup olive oil (PS: One friend didn't like the taste of olive oil in this cake-- we didn't even notice it! But,
if you don't like the idea, use light olive oil, [which is light in taste, not fat!] or canola oil instead.)
1/3 cup Earth Balance (at room temperature)
1 3/4 cups organic unbleached granulated sugar
12.3 0z extra-firm silken tofu
2 1/2 tablespoons Ener-G Egg replacer
Dry Mixture:
1 cup unbleached white flour
1 cup white whole wheat PASTRY flour
1/4 cup chickpea flour
1/4 cup corn flour (if you can't find this, grind yellow cornmeal to a fine flour in a dry spice or coffee mill--
do NOT substitute corstarch!)
2 1/2 teaspoons baking powder
1 teaspoon salt
Additional:
1/3 cup fresh lemon juice
1/4 cup non-dairy milk
1 1/2 tablespoons pure vanilla extract
finely-grated zest of 1 large lemon
OPTIONAL:
1 cup unsweetened coconut
OPTIONAL LEMON GLAZE:
10 tablespoons organic powdered sugar
2 1/2 tablespoons fresh lemon juice
Preheat the oven to 350°F. Melt 1 tablespoon Earth Balance and , using a pastry brush, brush it even over the
inside of a 8 to 12-cup Bundt pan. (The cake won't rise all the way to the top of the 12-cup one, but that's what I
used because that's what I had.) Dust evenly with flour and tap out the excess.
Place the olive oil, Earth Balance and sugar in the bowl of a stand mixer with the whisk attachment. Beat at medium
speed for 2 minutes. Stop the machine and crumble in the silken tofu.
Add the egg replacer powder. Beat at medium high speed for 2 more minutes, stopping the machine to scrape down
the sides of the bowl halfway through.
Whisk together the Dry Mixture ingredients in another bowl. At low speed, add half of the Dry Mixture to the sugar
mixture and beat just until it is combined, stopping the machine to scrape down the sides of the bowl, if necessary.
Add the lemon juice, non-dairy milk, vanilla and lemon zest and beat again just until combined. Add the remaining
Dry mixture and beat at low speed just until combined. Increase speed to medium and beat for 30 seconds more.
Remove the bowl from the mixer stand. If using the coconut, fold it in gently.
Scrape the batter evenly into the prepared bundt pan.
Bake in the center of the oven for 55 minutes, or until a cake tester comes out absolutely clean (under-cooking may
result in a "gummy" texture). Allow to cool in the pan, on a rack, for 10-15 minutes. Then invert on a plate, on a rack,
and let cool. Do not slice the cake until it is thoroughly cooled.
Optional Glaze:
Whisk together the sifted powdered sugar and lemon juice. Poke holes in the cake with a skewer at intervals. Brush the
glaze on all surfaces of the cke until you have used it all up. When this dries, it will create a sort of crust, which will
keep the cake moist for several days.