During the Valentine's week, I was trying to develop a recipe for a good vanilla souffle and as luck would have it, the result was never a souffle. But it was delicious (I ate at least 4 mini jars that day) and the texture, smell and taste reminded me of a pound cake :). So I decided to try the same method I was using to make me some pounds cake loafs. After a couple of tries here are some awesome Pound cakes.
The fun ingredient here is a roux. A thick flour roux + extra flax seed meal, makes for a soft spongy and dense cake. You can add lesser roux for a softer lighter cake and more for a denser firm version. And those flecks are brown flax meal. Use golden flax seeds for whiter cakes.
I added some lemon zest to one loaf and loved it! TGIF. Make some this weekend!
More Cakes and quick breads
Spiced Apple Cake with Salted Caramel
Banana Chocolate Cake. Oil-free
Pumpkin Mousse Layer Cake with Spelt Sponge. yum
Gingerbread Cake in a jar . GF
Tiramisu Cheesecake Brownies. GF
Mix all the dry ingredients in a bowl. Mix flaxmeal and milk in another bowl.
Make the roux by cooking the flour with oil and then adding almond milk to make a thick mix.
Mix the roux in the flax mixture and then add to dry and mix into a stiff batter.
Drop and shape the batter into greased mini loaves.
Bake until golden. Cool for 10 mins, slice and serve.
Mini Vanilla Pound Cake
Allergen Information: Free of dairy, egg, soy, yeast. Can be made nut free with other non dairy milk.
Makes 2 loaves , 5 3/4 by 3 inch pan
1/4 cup + 2 Tbsp almond milk
2 Tbsp flaxmeal (flax seed meal, use golden flax)
1/2 tsp salt
1.5 Tbsp vanilla extract
2 tsp apple cider vinegar
1/2 cup + 2 Tbsp ground raw sugar or other fine sugar
1 Tbsp Oil
3 Tbsp oil
6 Tbsp flour (1/4 cup + 2 Tbsp)
1/2 cup almond milk
3/4 cup unbleached white flour
2 Tbsp cornstarch
3/4 tsp baking powder
1/4 tsp baking soda
Zest of 1 lemon if making a lemon pound loaf
Wet: In a bowl, mix the flaxmeal and almond milk, let sit for a minute. Then add everything else under wet. Mix until well combined.
In another bowl, add everything under dry, whisk and keep ready. If using zest, add to dry ingredients and mix.
In a small pan, heat 3 Tbsp oil on medium heat. Add the flour and cook until aromatic. 2 minutes.
Take the pan off heat and add about a Tbsp of the almond milk. Mix in and add the rest of the almond milk. Mix and put back on low-medium heat. Mix until a thick roux is formed and the it leaves the pan. 1 minute.
Let the roux cool for a minute then mix into the wet mixture. Mix until well combined.
Combine the wet and dry. Drop batter onto well greased and floured mini pans. Even it out using a spatula or oiled hands. The batter will be very thick like a spongy soft dough.
Bake in preheated 350 degrees F oven for 30 minutes. Reduce heat to 325 and bake for another 5 minutes for a browner crust.
Cool completely before slicing. Serve with whipped non dairy cream, strawberries or as is.
This cake is being shared at Ricki's wellness weekend.