This scrumptious vegan poundcake was initially printed in my cookbook, Candy Potato Soul. Order your copy right here!
Nana’s Cream Cheese Vegan Poundcake
Scrumptious vegan poundcake made with vegan cream cheese for the proper moist texture.
Elements
- 1 cup plain unsweetened soy milk or different non dairy milk
- 1 tbsp apple cider vinegar or white vinegar
- 2 cups unbleached all function flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegan cream cheese Tofutti model is my favourite
- 1/4 cup vegan butter at room temperature
- 1 cup cane sugar
- 2 tsp pure vanilla extract
Directions
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Preheat oven to 350°F. Grease and flour a loaf pan or line with parchment paper and put aside.
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In a small bowl, stir collectively the soy milk and vinegar and put aside to curdle for five minutes.
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In a medium bowl, sift collectively the flour, baking powder, baking soda, and salt.
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Within the bowl of a standing mixer fitted with the whisk attachment, beat collectively the vegan cream cheese and butter on medium-high velocity till creamy, about 2 minutes. Alternatively you should utilize a hand mixer.
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Add the sugar and proceed to beat for 3 minutes till it’s fluffy. Add the vanilla and soy milk–vinegar combination and beat on low till the elements are integrated. Slowly add the dry elements till simply mixed. Don’t overmix.
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Scrape the batter evenly into the ready loaf pan. Bake for 50 to 55 minutes, till a toothpick comes out clear.
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Take away the cake from the oven and let cool for 20 minutes. Take away the loaf to a cooling rack and funky fully earlier than serving.
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Retailer leftover cake in a cake dish or hermetic container for as much as 3 days.
