Lemon Coconut Pound Cake (Vegan) |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 325'F.
2. Oil and flour a 9 x 5 inch loaf pan.
3. Take a cup of the silken tofu and blend it until smooth.
4. 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.
5. 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!
6. Pour the batter into your prepared loaf pan and smooth the top.
7. Bake for 60-70 minutes until a skewer comes out clean in the center.
8. 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.
9. Bon Appetit!
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