Vegan Pound Cake
Prep Time
15 minutes
Bake Time
55 minutes
Yields
1 loaf
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Ingredients
- 1/2 cup (1 stick) Vegan butter, at room temperature
- 1 cup Florida Crystals® Regenerative Organic Raw Cane Sugar
- 6 tablespoons Aquafaba
- 1 teaspoon Freshly grated lemon zest
- 1 1/2 cups All-purpose flour
- 1/4 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 cup Plain coconut milk yogurt alternative, unsweetened
Instructions
Step 1
Preheat oven to 350°F. Grease and flour an 8-inch loaf pan.
Step 2
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar at medium speed until light and fluffy, about 3 minutes. With the mixer at low speed, add lemon zest and aquafaba, one tablespoon at a time. Scrape the bowl as needed.
Step 3
In a separate bowl, whisk all the dry ingredients together. With the mixer at low speed, add flour mixture to butter mixture until just combined. Scrape the bowl as needed. Add coconut milk yogurt and mix until all ingredients are combined but do not over beat.
Step 4
Pour batter into the prepared loaf pan and bake for 50-55 minutes, until golden brown and when a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan and then transfer to a baking rack allowing to cool completely.
Additional Tips
Serve the pound cake with fresh strawberries and 1 cup of coconut milk yogurt alternative sweetened with 2 tablespoons of Florida Crystals® Regenerative Organic Raw Cane Sugar
For an elegant touch, sprinkle Florida Crystals® Regenerative Organic Powdered Sugar over the pound cake and the strawberries.
YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.
- THE BANANA DIARIES, BRAND PARTNER
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