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Wednesday, May 24, 2017

Vegan Blueberry Pound Cake with Lemon Icing

This pound cake is so good, you'll want to eat it for breakfast and why not. It has fruit and is loaded with protein. ha ha You can't even tell this is a vegan pound cake. It's dense, decadent and delicious. 

I recommend using wild blueberries but if you can't find those fresh, non wild will work as well. I've never made this recipe with frozen so I can't say if frozen will work.

Let's get to it. Here is what you will need.
1/2 cup of vegan butter - I used Earth Balance
1 cup of vegan sugar - not all sugar is vegan
8 oz of silken tofu
1 tsp of vanilla
2 cups of all purpose flour
2 tsp of baking powder
1/2 cup of water
3 tbsp of vanilla pudding mix
1 cup of blueberries
1/2 cup of vegan powdered sugar
1/2 tsp lemon extract

Preheat your oven to 350 degrees.

To make sure the tofu is incorporated properly, whip it along with the vanilla so there are no huge chunks. 

Cream the butter and sugar til nice and fluffy. 

Add 1 cup of the flour and mix well. Incorporate the tofu and vanilla. Add the water and mix well again. Add the remaining flour and continue to mix well. 

When it looks like cake batter, fold in the blueberries. 

Prepare a 5x9 inch loaf pan by lightly oiling it. Pour the batter into the pan and bake for about 1 hour. Start checking the cake at 45 minutes with a toothpick. Time will depend on the pan you use and your oven. Insert the toothpick in the center of the cake. If it comes out clean, it's done. If it does not come out clean, keep baking and checking every few minutes.

Let the cake cool in the pan for about 20 minutes. Then transfer to a cooling rack or plate and continue to let it cool.

Mix the powdered sugar, lemon extract and two tsp of water. Pour over the cooled cake and enjoy. 


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