I’m pretty sure a recipe like this cements my image as a (faux) vegan and pretty much shuns me from the omnivorous world. After all, I’m taking the beloved pound cake, originally called such because it require a pound each of butter, sugar, and eggs, and making it with tofu, for heavens’ sake. Oh yeah, and it’s also whole wheat, since I was trying to clean out the last of the whole wheat pastry flour I got from Whole Foods more than a year ago. Somewhere, Paula Deen is turning in her grave. Except she’s not dead yet.
Vegan Marble Pound Cake
Adapted from 1000 Vegan Recipes
This is a dense, moist cake, delicious cake. I decided at the last moment to make it a marble cake by swirling in some chocolate and I’m very glad I did. The chocolate flavor really stands out and it looks beautiful when sliced. I cannot attest for authenticity since the last time I had pound cake I was probably still in elementary school and it came from Quick Chek in an Entenmann’s blue box. Also, I made mine 100% whole wheat, so naturally the cake is slightly nuttier and more crumbly. If you want to go traditional, use white flour and omit the chocolate. I should note that I made this cake last night and it’s half gone already.
- 2 c AP flour*
- 1 c sugar
- 1 T baking powder
- ½ t salt
- 1 c drained soft tofu**
- ½ c soymilk
- ¼ c oil
- 2 t vanilla
- 2 oz unsweetened (or bittersweet) chocolate
- Preheat oven to 350°F. Grease an 8” loaf pan.
- Melt chocolate and set aside.
- In a large bowl, combine dry ingredients.
- Blend tofu, soymilk, oil, and vanilla together until smooth. Pour into dry mixture and stir until just combined.
- Remove about 1 cup of the batter and stir in the chocolate.
- Alternately layer vanilla and chocolate batter in the loaf pan. Cut through a few times with a knife to create swirls.
- Bake for 40-50 min. Cool before slicing and serving.
*like I said, I used whole wheat pastry flour
**I used about 2/3 of a box of Mori-Nu firm silken tofu, squashed into a measuring cup.