Sometimes pound cake just sounds good.
Traditional pound cake gets its name from literally using pounds of butter, sugar, eggs, and flour. That's a lot of not-so-good ingredients. My goal with this recipe was to lighten up and healthify pound cake. And veganize it.
This recipe is delicious and tastes like the real deal. It's firm and substantial, yet it melts in your mouth. I doubt anyone would be able to tell the difference. See if you can ;-) I promise that it tastes buttery and cakey.
What do I like the best in this recipe? The amaretto and almond extract. It adds such a good flavor! Guess what - I have two upcoming recipes that feature this cake as the base recipe. So think about whipping some up!
Note: the coloring may vary slightly. It depends on what type of flour and sugar you use. I used some organic white flour on mine, but you could totally use whole wheat pastry flour.
Adapted from Food Free and Clear
1/3 c. coconut oil, softened
1 c. organic cane sugar
6 oz. almond yogurt, or other non-dairy yogurt
2 c. organic whole wheat pastry flour, or organic white flour
1/4 c. water
1/4 c. amaretto (try making your own!)
2 tsp. vanilla extract
1 tsp. almond extract
2 tsp. baking powder, aluminum-free
Preheat the oven to 350°. Grease a loaf pan with coconut oil or organic shortening.
In a small bowl, combine the baking powder and flour. Set aside.
In a large mixing bowl, cream the coconut oil and sugar. Add the yogurt, extracts, water, and amaretto. Scrape the sides as necessary. Once everything is mixed, add in the dry ingredients.
Pour the batter into the prepared loaf pan. Bake the pound cake for about 55 minutes, until you can insert a toothpick and make sure that it comes out clean. You might want to place a cookie sheet underneath this pan because the recipe tends to puff up a lot!