Vegan Pound Cake

1 hr 15 minYields 14 slices

A tender, crumb-free vegan pound cake made with silken tofu and plant-based butter, baked until golden.

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prepPreheat oven to 350°F / 175°C
prepLine a 10×5-inch loaf pan with parchment paper
240 ml silken tofu	Pulse tofu until light & fluffy	Beat in tofu ¼ cup at a time	Add ⅓ flour mix, beat until combined	Add ½ milk mix, beat until combined	Add ½ remaining flour, beat until combined	Add remaining milk mix, beat until combined	Add remaining flour, beat until combined	Pour into pan, smooth top	Bake 350°F / 175°C, 55–60 min until golden	Cool in pan 10 min, turn out, cool fully
240 g all-purpose flour	Whisk flour, baking powder, soda & salt
½ teaspoon baking soda
1½ teaspoons baking powder
1 tablespoon cornstarch
½ teaspoon salt
120 ml plant-based milk	Stir milk, vanilla & vinegar
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
115 g vegan butter	Cream butter, oil & sugar 5 min until pale
120 ml coconut oil
200 g granulated sugar

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