Chocolate Pound Cake {Vegan}

• Cooking Spray
• For the dry ingredient mixture:
• 3 C All-Purpose Flour
• 1 C Almond Flour
• 1 C Cocoa Powder
• 2 C Sugar
• 2 tsp Baking Soda
• For the wet ingredient mixture:
• 1 tsp Salt in the wet mixture to dissolve
• 1-1/4 C Water
• ¼ C Silken or Soft Tofu, whisked or pureed until smooth (you could also use 1/4 C applesauce if you prefer)
• 1 C Vegetable Oil
• 1 Tbl Vanilla Extract
• 1 tsp Almond Extract
• ¼ C Apple Cider Vinegar
• Cooking Spray
• For the chocolate powdered sugar glaze:
• 2 C Powdered Sugar sifted
• ¼ C Cocoa Powder
• 2 Tbl vegan Margarine such as Earth Balance sticks
• 3 Tbl warm Water

1. Preheat oven to 350 degrees.
2. Sift together all of the ingredients in the dry mixture, set aside.
3. Whisk or puree the tofu until smooth. Add to the bowl of an electric mixer. Add the rest of the wet mixture ingredients and beat until completely blended.
4. Prepare the baking pans with cooking spray. Be generous!
5. Add the dry ingredients to the wet and blend until incorporated. Do not overmix. It will be very stiff batter, like brownie batter.
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7. Fill pans ¾ full and bake until a toothpick inserted comes out clean. About 20 minutes for mini loaf pans and 40 minutes for a standard loaf pan. This recipe makes two standard loaves or 12 mini loaves.
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9. The recipe can be halved if desired.
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11. I couldn't resist trying these warm (I love every baked good served warm. It's just my thing  These would be really good served warm with a dollop of coconut whipped cream or even just powdered sugar. Or...a vegan vanilla ice cream.
12. Combine all of the ingredients for the glaze
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14. (you may need to add more water depending on humidity. For instance, I live in Arizona where it is very, very dry. I almost doubled the amount listed here) and spread over the tops of the loaves, letting drips go over the edges. I actually dipped the mini loaves and immediately turned it over letting it drip. Sprinkle with your favorite topping. Allow to set slightly before trying to handle.
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