I do realise that when I say vegan pound cake, it sounds like a major oxymoron – a hoax, almost like saying a vegan macaron or a vegan meringue. But this time, its legitimate. The butter most obviously is substituted by margarine or any other vegan dairy spread. But the real richness and that solid heaviness typical to a pound cake batter is courtesy of the tofu. I used a half packet of the 12oz firm variety, so approximately 6oz, and processed it until smooth and lump free before adding to the batter.
Now like many pound cakes world over, there are many additions, flavours, and other confetti that you can throw in, based on your personal preferences. But this cake is a great great one to keep in your repertoire, and it is genuinely one that I wasn’t initially sure would actually result in a pound cake consistency and texture.
I think it is a bit unfair to compare a full butter and egg pound cake to this one – merely because we are trying to re-create a favourite using different ingredients. Expecting the identical result is almost idiotic. But what can legitimately be expected is a beautiful dense crumbly snow-white vanilla scented cake with a tanned and glowing golden top, and a decedent-creamy mouthful when tasted. And on those fronts, it delivers.
This recipe can also be made using regular granulated sugar, but I chose to use raw sugar. Despite a bit of trepidation, the amber colour of the raw sugar didn’t translate itself into the cake batter, keeping the pound cake nice and stark white. I would recommend trying this for a change, but if you can’t be bothered to go out and buy a packet especially for this, just swap with regular sugar.
- 9" by 5" loaf ton, greased generously
- 1/2 heaped cup butter or margarine, softened
- 1 1/2 cups raw sugar
- 6oz firm tofu, processed till smooth
- 1/2 cup water
- 2 cups all purpose flour
- 2 tsp baking powder
- 2 tsp vanilla extract
- Preheat the oven to 175*c and keep your greased baking tin aside and ready.
- Using an electric mixer, beat together the butter and sugar until well mixed. The amount of butter isn't enough to give you a light and fluffy mixture, but make sure they are at least incorporated.
- Add in the tofu and mix again for a few minutes on medium speed till well incorporated.
- Sift in the flour and baking powder. Add the water and the vanilla extract. Beat together for another few minutes till it forms a lump-free smooth batter.
- The batter should be really luscious and thick. Gently pour into the prepared tin and smoothen the top slightly. Bake in the centre rack for a good 55m to 1 hour. The top should be nice and golden once done. Leave to cool, gently un-mould and keep covered.
- Raw sugar from Conscious Foods.
- Pretty cupcake side plate (comes in a set of 4 assorted colours) from The Home Label
- Knife from Martha Stewart on Elitify
