Lemon Coconut Pound Cake (Vegan)

Recipe by Chef Joey Z.
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
  • 1
    cup sugar
  • 13
  • 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
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DIRECTIONS

  • Preheat oven to 325'F.
  • Oil and flour a 9 x 5 inch loaf pan.
  • Take a cup of the silken tofu and blend it until smooth.
  • 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.
  • 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!
  • Pour the batter into your prepared loaf pan and smooth the top.
  • Bake for 60-70 minutes until a skewer comes out clean in the center.
  • 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.
  • Bon Appetit!
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