vegan pound cake, two ways
Who doesn’t love pound cake? I love the simple, rich flavors and moist texture, but I figured the pound-of-eggs-and-butter effect wouldn’t likely translate to a vegan version. I’ve been suspiciously eyeing a few vegan pound cake recipes for the last year, but I just couldn’t bring myself to believe that tofu and canola oil could make pound cake magic. Finally, about a week ago, I couldn’t take it any longer. I had to know.
I started with this recipe – and if you’re looking for Southern Living-style sweetness, this is the one. It is fabulously rich and tastes just like a good southern pound cake ought to taste. And it’s super easy to make. So once my craving for traditional pound cake was satisfied (after just a few bites, really), I began looking for a slightly less sweet version (and one that doesn’t call for margarine). I found this recipe from the Vegetarian Times website and made it this weekend for a girls night in, and I decided not to tell my friends it was vegan until they’d eaten a few bites and reacted. (Classic annoying vegetarian/vegan trick.) They loved it and were genuinely surprised to find out it was made with tofu and canola oil. Another win for vegan baking, and another win for tofu, especially.