Vegan Pound Cake (Lemon or Vanilla)

• porții: 10 servings
• timp total: 1 hour

Ingrediente

200 g caster sugar (aka superfine sugar)

170 ml vegetable oil (or sub for sunflower or canola oil)

170 ml soy milk (unflavoured and unsweetened, at room temperature)

2 tsp vanilla extract

1 tsp white wine vinegar (or sub for any white vinegar)

125 g plain white flour (aka all purpose flour)

135 g cake flour (see note in blog post above)

1 tsp baking powder

1/2 tsp fine sea salt

200 g caster sugar (aka superfine sugar)

zest of one unwaxed lemon (finely shredded)

170 ml vegetable oil (or sub for sunflower or canola oil)

170 ml soy milk (unflavoured and unsweetened, at room temperature)

1 tsp vanilla extract

1 tsp lemon extract

1 tbsp lemon juice

125 g plain white flour (aka all purpose flour)

135 g cake flour (see note in blog post above)

1 tsp baking powder

1/2 tsp fine sea salt

Instrucțiuni

Grease and line a 22x12cm loaf tin with baking parchment. Preheat the oven to 165°C (325°F) fan/convection.

To Make the Vanilla Version

In a measuring jug or the cup of a blender, blend together the caster sugar, vegetable oil, soy milk, vanilla extract, and white wine vinegar until smooth and slightly thickened.

In a large bowl, sift together the plain white flour, cake flour, baking powder, and fine sea salt.

Fold the wet ingredients into the dry ingredients until combined. Be careful not to overmix.

To Make the Lemon Version

In a small bowl, place the caster sugar and the lemon zest. Rub together with your finger tips until fragrant.

In a measuring jug or the cup of a blender, blend together the lemon fragrant caster sugar, vegetable oil, soy milk, vanilla extract, lemon extract and lemon juice until smooth and slightly thickened.

In a large bowl, sift together the plain white flour, cake flour, baking powder, and fine sea salt.

Fold the wet ingredients into the dry ingredients until combined. Be careful not to overmix.

To Bake

Pour the batter into the prepared loaf tin and smooth the top with a spatula. Cover the tin with a small baking sheet or a makeshift top from aluminum foil to prevent excessive browning.

Bake in the preheated oven for 30 minutes. After 30 minutes, remove the cover and bake for an additional 30 minutes, or until a skewer inserted into the centre comes out clean.

Remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Transfer the cake to a wire rack to cool completely to room temperature.

Once cooled, wrap the cake tightly in plastic wrap and leave overnight or for at least 4 hours before unwrapping and slicing.

Nutriție

• Calorii: 318 kcal
• Grăsime totală: 16 g
• Grăsime saturată: 2 g
• Grăsime nesaturată: 13 g
• Grăsime trans: 0.1 g
• Sodiu: 124 mg
• Carbohidrați totali: 40 g
• Fibre dietetice: 1 g
• Zaharuri totale: 20 g
• Proteine: 3 g