pound cake, without the traditional pound of butter. #GOVEGANS!
Hi there! I have the most MOIST & totally VEGAN pound cake for you. Probably one of the easiest cakes I've ever made, and there's barely any clean up involved. Perfect for that quick dessert you forgot you had to bring to Christmas, in a last minute scramble when all shops are closed. Yes. We have probably all been there at one time or another.
How has everyone's week been going?! Can you believe Christmas is nearly a week away! This girl still has basically all her shopping left, but it's always the best when you're in a rush and you get everything you need last minute. Always my life.
So, I was lucky enough to have my brother-in-law Chris & soon to be (!!!) sister-in-law Kate, here from England this past week, and had such a lovely time with them! We did some shopping, they did some sightseeing, and we all ate so much yummy food- including the delectable Lemon poppy pound cake. We nearly finished it in 2 days! I kid you not- I whipped this up in maybe 10 minutes, and then popped it in the oven, and BAM. Just so good. You don't even need to add a glaze, because the top had a natural crunchy sweetness about it, and those poppy seeds just make it so darn pretty on it's own. This is certainly going to be my new go-to quick loaf, to snack on between meals, or even have for breakfast on the go.
If you choose to eat mostly vegan, or decide to cut dairy out of your diet, and you're craaaaving a super spongy cake WITHOUT the eggs, I promise you that this will totally hit the spot. I was a littttttle iffy when I first viewed this original recipe, and wondered how on earth it would mimic the texture of pound cake. BUT IT DID THE JOB. Hopefully after seeing the above photo, you'll get into the Christmas spirit and find yourself drooling a bit. If so, follow the below instructions on how to make it at home (you probably have almost all of the ingredients on hand!).
Enjoy! xx S.
| Vegan |
I N G R E D I E N T S:
- 2 cups of all purpose flour
- 1 1/4 cups of organic cane sugar
- 1/4 cup of brown sugar
- 2 tsp of baking powder
- 1/2 tsp of sea salt
- 1 cup of water
- 1/2 cup of coconut oil, melted
- 1 tsp of almond extract (this is key!)
- 2 Tbs of fresh lemon juice (about half a lemon)
- 1-2 Tbs of poppy seeds (or more to your preference)
SIMPLE CAKE: Begin by preheating your oven to 350 degrees fahrenheit. In a large bowl, first add your dry ingredients- flour, sugars, salt & baking powder. Mix to combine. Now, add in your water, coconut oil, almond extract, & lemon juice. Whisk up well by hand to combine evenly. Add your poppy seeds and fold to combine. In a greased or parchment lined loaf pan, pour in your tasty batter. Pop into the oven for an hour, and when it's done cooking, you'll notice the top is slightly golden in color. Test by sticking a toothpick in the center, and if it comes out clean, you're good to go! Let it cool a bit before taking out of the pan, to transfer to a cooling rack to completely cool. DEVOUR!!!!!
*Notes: In case your oven cooks a bit fast than mine, check on it from time to time to make sure it isn't burning. OH. And since this batter does not have eggs, you will be tempted to eat the whole bowl of batter with a spoon. But try to limit yourself to just a tiiiiiny taste ;)