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Pound Cake

Pound Cake

This is adapted from Veganomicon by Moskowitz & Romero.  They had some variations, so check it out.  I cut this into cubes and used it for Chocolate Fondue.

Preheat oven to 325.  Grease and flour one 9 x 5 loaf pan (they recommend a dark metal pan, which is what I used).

Measure using displacement, and then blend in a food processor:

  • 1/2 c silken tofu (such as Mori-Nu)

Put the above in a large mixing with:

  • 1/2 c soy yogurt
  • 3/4 c soy milk
  • 1-1/4 c sugar
  • 1/2 c oil
  • 2 t vanilla extract
  • 1/2 t lemon extract
  • 1/2 t orange extract

Blend with electric mixer 2 minutes.  Sift in:

  • 2 c flour
  • 3 T arrowroot powder
  • 1-1/2 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt

Fold with a spatula, then beat 1-1/2 to 2 min with electric mixer, no more.  It should get quite thick.

Pour batter into loaf pan, smoothing the top.  Bake 60-70 minutes, until a toothpick comes out clean (a little wet is OK).  Don’t open the oven for the first 45 minutes.

Cool in pan 10 min, then cool completely on wire rack before slicing.

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