Chef Joey's Dairy Free Pound Cake

Recipe by Chef Joey Z.
READY IN: 1hr 55mins
SERVES: 12-14


  • 3
    cups white spelt flour (or cake flour)
  • 12
    teaspoon baking powder
  • 14
    teaspoon salt
  • 1
    cup Earth Balance margarine
  • 2 12
    cups raw sugar (sifted)
  • 1 12
    cups egg substitute (I used Nulaid Reddi Liquid Egg-its fat and cholesterol free)
  • 14
    cup lemon juice (about 2 lemons plus the zest from both lemons)


  • 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!