Pound cake is one of my go-to sweet treats, especially in mini form! Years ago, I came up with a pretty terrific gluten free recipe that lends itself well to flavor and ingredient adaptations. In this vegan version- the coconut oil, applesauce, and orange juice provide so much moisture!
Now, I'm not vegan, but I'm always down for trying new things. The trickiest parts of vegan baking come from the fact that you can't use butter or eggs. Vegan/plant butters have come a long way and work pretty well. You can also replace butter with coconut oil or organic shortening. Sometimes, eggs can be replaced with applesauce or pumpkin. You can also make "eggs" from chia or flax seeds. I often use chia seeds in my smoothies and always have some on-hand.
For each “egg”- mix 1 Tbsp. of chia seeds with 2 1/2 Tbsp. of water and let it sit for a few minutes. This will give a slight crunch and nuttiness to your dish. You can also grind the chia seeds before mixing with water, which will remove the crunchiness. I used black chia seeds, but you can also use white chia seeds if you’re worried about the color of the recipe. You can also make flax “eggs” using the same process.
There are a number of great substitutes for butter. A few include- coconut oil, vegan butter, pureed fruit, vegetable oil, or olive oil.
This treat goes back many years. In the 1700s, pound cake was created using a pound, each, of four different ingredients: butter, sugar, eggs, and flour. Super simple. No recipe card needed.
Fluffy and moist, with a light citrus and cinnamon flavor, these gluten free & vegan pound cakes will quickly become your favorite sweet treat!
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A mix of fit and fun (mostly gluten free) recipes for the real-food home cook.
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