And closing up the night was Vegan Almond Pound Cake. This is admittedly did not come out as well as I would have hoped but it was my first attempt at altering a traditional cake recipe into a vegan cake. The inside is still a bit raw and the outside is crunchy – in a sweet, toffee, caramel kind of a way. It kind of tastes like a pignoli cookie, because the inside is really moist and chewy. Thankfully because it is vegan, there isn’t any risk of Salmonella or anything else that might kill me from eating raw dough (I hope!!)* I used applesauce as the replacement for the eggs. Next time I will try flax seeds with water (and I’ll definitely post those new results)
Almond Pound Cake
Special Equipment – a tube pan (often referred to as a Bundt pan)
3 sticks vegan margarine, like Earth Balance, at room temperature
3 cups sugar
2 tsp vanilla extract
4+ tsp almond extract
8 oz apple sauce (or about 1 cup)
3 1/2 cups of sifted flour
1/2 tsp baking powder
1 cup soymilk
Preheat oven to 325 degrees. Grease and flour bottom of tube pan.
Cream together margarine and sugar. Add extracts and cream again. Incorporate apple sauce in 1/4 cup increments.
Next incorporate 1/3 of sifted flour and baking powder, followed by 1/3 of soy milk and repeat until all ingredients are incorporated into mixture.
Bake for 1 1/2 to 2 hours at 325 degrees.
* FKT Alert: Making vegan sweets so you know you can eat the batter without risk of food-borne illness, ie Salmonella