VEGAN POUND CAKE WITH ALMOND GLAZE

This vegan pound cake with an almond glaze turned out super well. I’m ridiculously pleased about it. Mostly because it took me AGES to figure it out!

Traditionally a pound cake is made with a pound of flour, a pound of sugar, a pound of eggs and a pound of butter (the recipe usually makes more than one loaf if you were wondering why so much of each!).

Now here’s the thing, when you want to veganize a recipe, and you need to replace 1 egg, it’s really quite simple, you can just use 1 flax egg or you can use some applesauce or something, it’s not a big deal.

But when you’re replacing a whole lot of eggs (like 4 of them for one loaf of pound cake!), it gets more challenging.

The thing is you can’t ever use 4 flax eggs or a whole heap of applesauce because when eggs are cooked they firm up, they become solid, they provide structure. Flax eggs and applesauce don’t do that.

INGREDIENTS :

For the Vegan Pound Cake:

• 1/2 cup (112g) Vegan Butter
• 1 cup (200g) White Sugar
• 2 tsp Vanilla Extract
• 2 cups (250g) All Purpose Flour
• 3 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup (240ml) Vegan Buttermilk

For the Almond Glaze Topping:

• 1 cup (120g) Powdered Sugar
• 1 and 1/2 Tbsp Soy Milk (or other non-dairy milk)
• A few drops Almond Extract*

INSTRUCTIONS :

1. Preheat the oven to 350°F (180°C)
2. Add the vegan butter and sugar to the bowl of an electric mixer and cream them together. Add the vanilla extract and mix in.
3. Sift the flour into a mixing bowl and add the baking powder and salt and mix together and then add into the bowl with the vegan butter and sugar.
4. Make your vegan buttermilk by adding 1 Tbsp fresh squeezed lemon juice to a measuring jug and then pouring in soy milk up to the 1 cup (240ml) line and then stirring in so it curdles. You can also use almond milk if you prefer. Add to the other ingredients.
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for full recipes : lovingitvegan.com

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