The French call this kind of cake “quatre-quarts“, which means four quarters. Four main ingredients, that is all you need to make this easy, much healthier, yet luscious, vegan butter pound cake recipe.
A classic pound cake dates back to the 1700’s European history, where the first editions were recorded. These recipes included only four main ingredients namely a pound each of butter, flour, eggs and sugar. This have developed somewhat over the years, but the basic principal in baking this delicious cake is still the same. Either made in a loaf tin or a Bundt pan, this cake is nowadays often flavored with citrus, chocolate or dried fruits. Leavening agents, like baking powder, have also been introduced, giving this cake a slightly lighter texture.
I am always on the lookout for vegan products that can used in dessert recipes and recently learned of a line of artisanal vegan cheeses within my region. Newly launched by this company is a dairy-free butter that I, admittedly, was enticed to try out.
To further complement a healthy approach, with which I attempted my adored gateau recipe, I opted for a local flour brand, that uses slow time stoneground methods to grind the grains, preserving the natural goodness. As an alternative to eggs, I quickly whipped up a homemade plant-based buttermilk, which emulsified the ingredients beautifully. This resulted in a gorgeous and succulent golden crumb that is easy to make, versatile and wholesome.
Vegan-butter Pound Cake Recipe
- electronic kitchen scale
- hand whisk
- non-stick bundt tray
- silicone spatula
- stainless steel mixing bowls
A – buttermilk
- 0.118 kg soy milk unsweetend
- 0.007 kg apple cider vinegar
B – cream
- 0.125 kg vegan butter salted (soft)
- 0.095 kg demerara sugar
C – sift
- 0.006 kg baking powder
- 0.125 kg cake flour unbleached
- 0.002 kg ground cinnamon
- Preheat the oven to 180°C.
- Group A – whisk the soy milk and the vinegar in a bowl. The vinegar will curdle the soy milk to make the buttermilk.
- Group B – cream the butter and the sugar. Add in Group A, while combining slowly.
- Group C – sift, then fold into Group A + B.
- Spoon the batter into small bundt units and bake 20 – 25 minutes.
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