Unlike traditional pound cake, this one contains NO eggs! I went through dozens of recipes and assessed various baking principles before deciding how I was going to tackle the vegan version of this. The result? A moist, dense chocolately cake just like pound cake! It holds its shape very well. Topped with a chocolate powdered sugar glaze gives it just the right amount of sweetness. I opted to go with chopped nuts (but chocolate chips, white chocolate chips...or both?) Yum! The options really are endless.
For the dry ingredient mixture:
For the wet ingredient mixture:
1tspSaltin the wet mixture to dissolve
¼CSilkenor Soft Tofu, whisked or pureed until smooth (you could also use 1/4 C applesauce if you prefer)
Sift together all of the ingredients in the dry mixture, set aside.
Whisk or puree the tofu until smooth. Add to the bowl of an electric mixer. Add the rest of the wet mixture ingredients and beat until completely blended.
Prepare the baking pans with cooking spray. Be generous!
Add the dry ingredients to the wet and blend until incorporated. Do not overmix. It will be very stiff batter, like brownie batter.
Fill pans ¾ full and bake until a toothpick inserted comes out clean. About 20 minutes for mini loaf pans and 40 minutes for a standard loaf pan. This recipe makes two standard loaves or 12 mini loaves.
The recipe can be halved if desired.
I couldn't resist trying these warm (I love every baked good served warm. It's just my thing :) These would be really good served warm with a dollop of coconut whipped cream or even just powdered sugar. Or...a vegan vanilla ice cream.
Combine all of the ingredients for the glaze
(you may need to add more water depending on humidity. For instance, I live in Arizona where it is very, very dry. I almost doubled the amount listed here) and spread over the tops of the loaves, letting drips go over the edges. I actually dipped the mini loaves and immediately turned it over letting it drip. Sprinkle with your favorite topping. Allow to set slightly before trying to handle.