Vegan Poundcake Made To Please
Vegan Food For Meateaters (S01 E04)
In Vegan Food for Meat Eaters, host Rose Alvarez prepares flavorful vegan versions of all your favorite meat eater foods! You won’t find any bland vegan meals here! From flavorful seitan steaks to delicious deserts, Rose shows us how to deliver sweet and savory vegan foods that will surprise and satisfy all the carnivores in your life.
ROSE ALVAREZ: A plant based diet could come with lots of health benefits, which we all want. But who wants to lose out on savory and sweet deliciousness?
Well, you don’t have to.
I want to show you how you can have your cake and eat it, too. I’m Rose, and you’re watching Vegan Food for Meat Eaters, here on GuruHub.
Today’s social media question comes from Josefa on Facebook who writes, “I love poundcake! Is there a way to make it vegan?”
Yes! Of course there is!
Here’s a quick little fact: poundcake got its name originally from having a pound each of butter, sugar, flour and eggs. And although absolutely delicious, that means is very high in cholesterol.
I’m going to show you how to make the healthier alternative without losing any of the delicious flavor. Let’s get cooking.
For our pound cake, we’re first gonna get started by mixing together our dry ingredients. The first thing we’re gonna add into our mixing bowl here is our all-purpose flour. You want to use all-purpose flour for this recipe. Otherwise if you use any other flour it won’t really be poundcake because poundcake has to have all-purpose flour. Otherwise it’s just gonna taste different.
Then we’re also going to be adding in our sugar. We’re also adding in some corn starch. We have baking powder, baking soda and some salt.
We’re gonna mix this all together.
So as your dry ingredients are combined we’re gonna — in a mixer or using the hand mixer — we’re going to add in your wet ingredients. Our wet ingredients: we have milk in there. We also have some soy yogurt. This is silken tofu. We’re also going to be adding in some vanilla extract and some vegetable oil.
As this is mixing on low we’re going to start slowly adding in our dry ingredients — slowly because you don’t want to get like a flour cloud all over the place.
I mixed this for about a minute and next we’re going add it into our handy dandy loaf pan.
Here’s our pound cake. We had it in the oven for about sixty to sixty five minutes, until a toothpick came out clean from the center. Then I let it cool for an hour and we’re going to go ahead and give it a slice.
We’re gonna slice it from this side and I’m just going to get a big chunk of slice here. I’m gonna show you what center looks like. There you have it.
So it’s taste test time! I’m here with my husband, Chris, who is a meat eater and he’s ready to taste our poundcake.
CHRIS: Let’s try this out.
ROSE: So give it a try. He can’t eat too much because he’s…training for a marathon. He was actually heading out right now before I stopped him.
CHRIS: Alright. Here we go. Oh. Okay, yeah.
ROSE: Does it taste like poundcake?
CHRIS: It does.
ROSE: Like actual poundcake?
CHRIS: Looks like poundcake. Tastes like poundcake.
ROSE: Yay! Awesome. Would you eat some more if you…
CHRIS: I want to, I really can’t but —
So thumbs up? Thumbs down?
CHRIS: Two thumbs up!
ROSE: Thank you so much for watching don’t forget to reach out on social media, using the hash tag #guruhub with your questions, because your question just might be answered on the next episode of Vegan Food for Meat Eaters, here on GuruHub.
See you next time! Bye.
Vegan Pound Cake
1/2 cup blended silken tofu (blend to get the perfect measurment)
3/4 cup unsweetened almond milk
1/2 cup vegetable oil
1/2 cup plain soy yogurt
4 tsp vanilla extract
1 1/4 cup sugar
3 tbsp cornstarch
2 cups all purpose flour (no substituting)
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
Pre heat oven to 325 degrees F.
Combine all the wet ingredients in a mixer and blend until smooth and blended.
In a seperate bowl mix the dry ingredients and then add them into the wet ingredients and blend on low speed until mixed in (to avoid a powder cloud) then speed up mixer and mix for roughly 90 seconds or until the batter thickens a bit from all ingredients being blended together.
Add batter to a greased loaf pan and bake for 60-65 minutes or until a tooth pick comes out clean and not gooey from the center.
Remove from oven and let cool for 60 minutes in pan, on a wire rack. Then use a knife to trace the edges of the pound cake to seperate from pan. Remove from pan and place right side up on a cooling rack and allow to cool completely. All that is left to do now is ENJOY!
In this episode Rose shows us how to make a poundcake that is sure to please your most skeptical guests. This poundcake pasts the taste test of a true meateater!
If you have any vegan cuisine questions reach out to Rose using social media and #guruhub!