Vegan Cream Cheese Pound Cake
Vegan Cream Cheese Pound Cake. Marbled Vanilla Chocolate Cake. This pound cake is moist, dense and great to-go dessert slice. Dairy-free Eggless Vegan Recipe. Makes 1 8.5 by 4.5 loaf pan
Servings: 8
Ingredients
Wet:
- 1/2 cup vegan cream cheese. or you can use silken tofu + 1 tsp lime juice or cashew cream
- 3/4 cup non dairy milk
- 2 tbsp thick cashew cream or coconut cream or non dairy yogurt I use non dairy yogurt
- 2/3 cup sugar 1 tbsp more for sweeter
- 1 to 1.5 tsp vanilla extract
- 1/4 tsp almond extract
- 1 tsp lemon or lime juice
- 3 Tbsp oil
Dry:
- 2 cups flour I use 1 cup Spelt + 1 cup unbleached white(ap flour)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
For chocolate layer:
- 2 tbsp non dairy milk
- 2 to 3 tbsp cocoa powder
Instructions
- Preheat the oven to 350 degrees F / 180ºc.
- In a blender blend all the wet ingredients.
- In a bowl whisk all the dry ingredients until well combined. Add the blended wet ingredients.
- Mix until well combined. The batter will be thick. Divide the batter into 2 bowls. in one bowl add cocoa powder plus 2 tbsp non dairy milk.mix in.
- Drop the plain batter into parchment lined loaf. Even it out. Then drop the chocolate batter and even it out.
- Bake at 350 degrees F / 180ºc for 50 to 60 minutes or until a toothpick from near the center comes out clean.
- Cool for 5 to 10 minutes. Then remove from the pan and let it sit on the cooling rack to cool completely. Slice and serve or store.
- Store covered on the counter for the day, or refrigerate in a airtight container for upto 4 days. Warm and serve.
Notes
Nutritional values based on one serving
Nutrition
Calories: 287kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Sodium: 204mg | Potassium: 160mg | Fiber: 2g | Sugar: 17g | Vitamin C: 0.3mg | Calcium: 89mg | Iron: 2mg