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Lemon Coconut Pound Cake (Vegan)

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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.”
READY IN:
1hr 35mins
SERVES:
10
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

  • 1 cup tofu (use Mori-nu silken tofu firm style-I blended it before mixing it with the wet ingredients)
  • 34 cup coconut milk
  • 1 cup sugar
  • 13 cup canola oil
  • 2 teaspoons vanilla
  • 1 teaspoon lemon extract (or 1/4 tsp. lemon essential oil)
  • 12 teaspoon coconut extract (optional)
  • 2 cups flour (I used white spelt)
  • 3 tablespoons arrowroot
  • 1 12 teaspoons baking powder
  • 12 teaspoon baking soda
  • 12 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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