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A bright and citrusy pound cake that is perfect for Summer! A great treat to share with family and friends during BBQs, picnics, and holidays. Key Limes give this pound cake a great citrus pop and freshly grated ginger adds just a little something extra. The glaze makes this cake even more special!
Recipe type: Dessert
Cuisine: Vegan
Serves: 6-8 Servings
INGREDIENTS
- ½ Cup Non-Dairy Yogurt
- ½ Cup Blended Silken Tofu, tofu blended before measuring
- ¾ Cup Almond Milk
- 1¼ Cup Sugar
- ½ Cup Canola Oil
- 1 Tsp Pure Vanilla Extract
- 2 Tsp Key Lime Zest
- 2 Tsp Freshly Grated Ginger
- 2 Tablespoons Key Lime Juice
- 2 Cups All Purpose Flour
- 3 Tablespoons Organic Cornstarch
- 1½ Tsp Baking Powder
- 1 Tsp Baking Soda
- ½ Tsp Salt
Glaze Ingredients:
- ¾ Cup Powdered Sugar
- 2-3 Tablespoons Key Lime Juice
INSTRUCTIONS
- Preheat the oven to 325 F. Grease a dark metal 9 X 5 loaf pan.
- In a large mixing bowl, add the yogurt, blended silken tofu, almond milk, sugar, canola oil, vanilla, lime zest, grated ginger, and key lime juice. Use a hand mixer to blend everything together until combined, about 1-2 minutes.
- In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Using a rubber spatula, combine the ingredients and mix until a thick batter forms. Be careful not to overmix the batter. Fold in the shredded coconut with a rubber spatula.
- Add the batter to the prepared loaf pan. Bake for 60-65 minutes, or until a toothpick comes out clean when inserted into the cake. If it is a little moist, that is ok.
- Meanwhile make the glaze. Mix together the powder sugar and lime juice until it forms a glaze. Set aside.
- Remove the cake from the oven and let rest 10 minutes. Carefully remove the cake from the pan onto a cooling rack.
- Immediatly after removing the cake from the pan, spread the glaze over the cake. Let the cake cool before cutting and serving.
- Enjoy!
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