This delicious vegan poundcake was originally published in my cookbook, Sweet Potato Soul. Order your copy here!
Nana's Cream Cheese Vegan Poundcake
Delicious vegan poundcake made with vegan cream cheese for the perfect moist texture.
Course Dessert
Prep Time 15 minutes
Cook Time 55 minutes
Servings 12 slices
Equipment
- 1 stand mixer Use a stand mixer or an electric hand mixer
Ingredients
- 1 cup plain unsweetened soy milk or other non dairy milk
- 1 tbsp apple cider vinegar or white vinegar
- 2 cups unbleached all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegan cream cheese Tofutti brand is my favorite
- 1/4 cup vegan butter at room temperature
- 1 cup cane sugar
- 2 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour a loaf pan or line with parchment paper and set aside.
- In a small bowl, stir together the soy milk and vinegar and set aside to curdle for 5 minutes.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In the bowl of a standing mixer fitted with the whisk attachment, beat together the vegan cream cheese and butter on medium-high speed until creamy, about 2 minutes. Alternatively you can use a hand mixer.
- Add the sugar and continue to beat for 3 minutes until it is fluffy. Add the vanilla and soy milk–vinegar mixture and beat on low until the ingredients are incorporated. Slowly add the dry ingredients until just combined. Do not overmix.
- Scrape the batter evenly into the prepared loaf pan. Bake for 50 to 55 minutes, until a toothpick comes out clean.
- Remove the cake from the oven and let cool for 20 minutes. Remove the loaf to a cooling rack and cool completely before serving.
- Store leftover cake in a cake dish or airtight container for up to 3 days.
The post Nana’s Vegan Poundcake appeared first on Sweet Potato Soul by Jenné Claiborne.