Vegan Pound Cake
Serves: 15 cupcakes or 1 layer
  • Dry Ingredients:
  • 1 cup whole wheat pastry flour
  • ¾ cup semolina flour
  • ¼ cup almond flour
  • ¼ cup coconut flour
  • 1½ Tsp baking soda
  • "Wet" Ingredients:
  • ⅔ cup firm silken tofu, drained
  • ⅔ cup sugar
  • 2 tsp rhum or pure vanilla extract
  • 1¼ cup soy milk*+ 2 tsp apple cider vinegar
  • ½ cup organic expeller pressed canola oil
  • Ganache for a double batch: Use about 1 cup crème au chocolat (see recipe)
  1. Preheat oven to 350 F.
  2. Grease and flour a 9" spring form baking pan.
  3. Stir the soy milk with the apple cider vinegar and place it aside for a few minutes (it will curdle, that's OK!)
  4. Place tofu, sugar and rhum in the bowl of an electric mixer and beat for a few seconds--it will still be lumpy, but that's OK at this point, not to worry!
  5. Add the curdled soy milk and canola oil and beat again, briefly.
  6. Sift all the dry ingredients and add to the bowl and beat again on medium speed for 2 minutes until very smooth and creamy (see the little video clip below)
  7. Pour batter into prepared pan.
  8. Bake in preheated oven until golden and toothpick comes out clean in the center (about 35-40 minutes).
  9. Let it cool.
  10. Unmold by unfastening the springform pan first, and take it out of the way, then place your serving platter over the top of the cake and turn over.
Recipe by Cuisinicity at