Lemon Coconut Pound Cake (Vegan)

Chef Joey Z.'s Note:

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.

• Total Time: 1 hrs 35 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Serves: 10

Yield: 1.0 loaf

• 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!

Reviews

[Chef #1502944]

Thanks Chef JoeyZ for trying my recipe!! Lemon and coconut are two of my favorite flavors! Check out more cholesterol free recipes at www.laraadler.com -Lara :)