Chef Joey's Dairy Free Pound Cake
"I love pound cake. It has been a favorite with me since I was a small child. But, I don't like all the calories most of them have, so I've come up with this and as you can see from the photos it turned out great. The taste is really nice and I love the hint of lemon that shines through this recipe. This would be delicious with your favorite syrup, fresh fruit or a dollop of non-dairy whipping cream...Yum!"
photo by Chef Joey Z.
- Ready In:
- 1hr 55mins
- Ingredients:
- 8
- Serves:
-
12-14
ingredients
- 3 cups white spelt flour (or cake flour)
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup Earth Balance margarine
- 2 1⁄2 cups raw sugar (sifted)
- 1 1⁄2 cups egg substitute (I used Nulaid Reddi Liquid Egg-its fat and cholesterol free)
- 1⁄4 cup lemon juice (about 2 lemons plus the zest from both lemons)
- 1 cup vegan sour cream
directions
- Zest the lemons and set aside. Do this before juicing as its easier.
- Set oven to 325'F.
- Grease a 16 cup tube pan. Dust with flour by swirling it around the bottom and sides. Then flour the tube as well. Tap out the excess.
- Sift the spelt, baking powder and salt together in a medium bowl and set aside.
- In the bowl of a stand mixer cream the margarine until it's light and fluffy.
- Add in the sifted sugar and beat for about 5 minutes making sure the sugar is well incorporated.
- Add the egg replacer in 1/4 cup increments until all added and make sure this is well mixed.
- Beat in the lemon zest and juice.
- With a good rubber spatula add in the sifted dry ingredients until well mixed.
- Mix in the vegan sour cream.
- Put the batter into your prepared tube cake pan.
- Bake for about 1 1/2 hours. Using a wooden kabob skewer test for done-ness. I stuck the skewer a few times near the middle as this is the thickest part. If it comes out clean then the cake is done.
- Cool on a metal rack for 15-20 minutes. Then run a knife around the outside of the cake.
- Turn the cake onto the metal cooling rack and then put it right side up. Let the cake cool completely.
- You can make this a few days ahead.
- Wrap in tin foil and store in the fridge.
- Remove what you're going to eat before serving and let come to room temperature.
- Bon Appetit!
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Reviews
-
Excellent cake! I loved this cake! I was trying to make a dense vegan cake without soy, so I subbed Mimic-creme (a cashew cream) for the sour cream. It worked great, but made the cake really dense and moist. So I might cut back a little next time. I also use 1/2 all purpose flour in place of the spelt. For the egg replacer, I used 7 tablespoons of Ener-G plus enough water to make 1.5 cups. This cake is great, and I'm definitely going to make it again.
Tweaks
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Excellent cake! I loved this cake! I was trying to make a dense vegan cake without soy, so I subbed Mimic-creme (a cashew cream) for the sour cream. It worked great, but made the cake really dense and moist. So I might cut back a little next time. I also use 1/2 all purpose flour in place of the spelt. For the egg replacer, I used 7 tablespoons of Ener-G plus enough water to make 1.5 cups. This cake is great, and I'm definitely going to make it again.
RECIPE SUBMITTED BY
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
