Best Vegan Pound Cake ever, super fluffy and light

Vegan Poundcake

Vegan Pound cake-No eggs, no milk

I have been hunting for a perfect eggless pound cake for some time. Voila…finally my dream became true thanks to Pinterest. I found this recipe on Spicy Treats blog. But I have made several changes. As per the picture in the original recipe, it looks a bit dense. But mine came out like cotton. I have made several changes to the original recipe.

Ingredients

All purpose flour 275g+1 Tablespoon for dusting the pan

Caster Sugar 200g

Baking Powder 2 Tsp

Zest of lime & Juice of 2 limes

Margarine 110g

Ice Water 170 ml

Icing Sugar 150g

Vegan pound cake

Vegan pound cake

Method

Grease a loaf pan (I used a 10″X6″ nonstick loaf pan). Dust with flour. Alternately, you can line the pan with parchment or wax paper. Scrape or grate your lime zest. Squeeze limejuice.  I had about 4 tablespoons of juice roughly. Let all ingredients to come to room temperature (requires one hour). Put your caster sugar in grinder and powder. But DO NOT completely powder it. There should be very fine grains. Otherwise, when you cream sugar and margarine, you cannot incorporate enough air.  Sift flour and baking powder 3 times.

With a wire whisk, whisk margarine and semi-powdered castor sugar. (Until you finish whisking the batter make sure you whisk it only towards same direction to make sure air does not get out of the batter). Add lime zest and three quarter of your limejuice (roughly 2 1/2 tablespoons). Whisk until the batter is smooth and creamy. Now let your oven start preheating at 200 degrees Celsius for 10 minutes. Divide flour mixture into 3 or 4 parts and add part by part to the batter. Stir with wire whisk. Start adding ice water when the batter becomes dry. Do not add all water at once. Keep stirring so all ingredients mix well. Pour the batter into the pan and bake for 1 hour to 1 and half hours (at 200 degrees Celsius) or until the top of the cake is golden brown and a toothpick comes out clean when checked in the middle of the cake. You can cover the top of the cake with a buttered foil if you feel it’s going to burn or brown too much. Do this after one hour. My cake rose like a mountain in the middle while baking, but it became a bit flat when cooling down. Cracks are natural in pound cakes. I feel a pound cake is not a pound cake if it doesn’t crack. Do not open the oven door many times while baking. Once baked, let it cool for one hour inside the oven. Take the cake out; loosen the edges of the cake with a thin knife. And turn over on a cooling rack. Let it cool for one more hour before glazing it.

Sift icing sugar. Star adding limejuice little by little and whisk. Batter should be thick, not too runny. I also suggest add room temperature water instead of lime or you can thin you lime juice with water if it is too tangy. My frosting was super tangy because the lime I used was extra tangy. Therefore, I suggest using one teaspoon of limejuice and thin it with a tablespoon of water first. Then mixing with icing sugar and add more water if required. Frosting should be very thick but pourable. Pour the frosting in the middle of the cake and quickly spread it with a spatula. Let the cake dry. Serve with hot, ginger tea. I think cake would be fine even without the frosting. Not too sweet. Cake itself is not very tangy despite the amount of lime I added.

Vegan pound cake
Vegan pound cake

Notes: If you don’t want lime flavor and taste, use 2 1/2 tablespoons of apple cider or white vinegar in the batter. You can make lemon of orange pound cake by substituting lemon or orange zest and juice. If you want chocolate pound cake, use vinegar or the flavor of your choice and replace 3 tablespoons of flour with 3 tablespoons of chocolate powder. If you are not a vegan try replacing water with cold milk or cream for a richer taste. These are just suggestions and I am yet to try all by myself.

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