Thursday, July 25, 2013

Vegan Almond Pound Cake


While it's sometimes torturous to turn on the oven in the summer heat, it's also sometimes totally worth it. Theses pound cakes are totally worth it because they are the most beautiful canvas for all the summertime fresh fruits! They can also be frozen so you can enjoy them for weeks on end. 


Made with almond paste, these cakes are moist, buttery, and oh so rich. These are perfect for summer picnics and parties because they are fancy and super-portable. They would look really cute wrapped up with some twine or ribbon.


Vegan Almond Pound Cake
Recipe from Post Punk Kitchen
7 oz almond paste
6 oz extra firm silken tofu
1 cup unsweetened original almond milk
1 cup pure cane sugar
1 teaspoon pure vanilla extract
1/2 cup refined coconut oil, liquefied
1 cup white whole wheat flour
1 cup white flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 350 F. Lightly grease an 8-loaf mini-loaf pan.
Break up almond up into smaller chunks and drop into blender with tofu, almond milk, and sugar. Blend until smooth, scraping down the sides periodically. Add the vanilla and stream in the melted coconut oil and blend until combined well. 
Transfer mixture to a large mixing bowl. Sift in flours, baking powder and salt and mix until smooth (best to use a hand mixer or stand mixer or your strong pipes if you have those!).
Fill mini-loaf compartments about 3/4 full. Bake for 30 minutes, then lower heat to 325 F and bake for 10 more minutes, until lightly browned and firm to the touch.

Remove from the oven and let cool for a few minutes, transfer to a cooling rack to cool completely. Serve with fresh fruits and coconut or cashew cream!



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