Lemon Coconut Pound Cake (Vegan) Recipe

Name: Lemon Coconut Pound Cake (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup tofu (use Mori-nu silken tofu firm style-I blended it before mixing it with the wet ingredients); 3/4 cup coconut milk; 1 cup sugar; 1/3 cup canola oil; 2 teaspoons vanilla; 1 teaspoon lemon extract (or 1/4 tsp. lemon essential oil); 1/2 teaspoon coconut extract (optional); 2 cups flour (I used white spelt); 3 tablespoons arrowroot; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt

Servings: persons

1 cup tofu (use Mori-nu silken tofu firm style-I blended it before mixing it with the wet ingredients)
3/4 cup coconut milk
1 cup sugar
1/3 cup canola oil
2 teaspoons vanilla
1 teaspoon lemon extract (or 1/4 tsp. lemon essential oil)
1/2 teaspoon coconut extract (optional)
2 cups flour (I used white spelt)
3 tablespoons arrowroot
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1
Preheat oven to 325'F.
2
Oil and flour a 9 x 5 inch loaf pan.
3
Take a cup of the silken tofu and blend it until smooth.
4
In a medium bowl, using a hand mixer, blend the smooth tofu, coconut milk, sugar, oil, vanilla and lemon extract (and the coconut if using) until completely smooth.
5
In a separate bowl, sift together all the dry ingredients. Fold the wet into the dry using a spoon (I used a spatula) and mix until just combined. Then using a hand mixer on low mix for 15-20 seconds, just to remove the lumps -- do not over mix!
6
Pour the batter into your prepared loaf pan and smooth the top.
7
Bake for 60-70 minutes until a skewer comes out clean in the center.
8
Let cool in the pan about 10 minutes before removing. Then cool completely on a wire rack before slicing -- it will fall apart if you don't.
9
Bon Appetit!

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup tofu (use Mori-nu silken tofu firm style-I blended it before mixing it with the wet ingredients), 3/4 cup coconut milk, 1 cup sugar, 1/3 cup canola oil, and more.

Yes, Lemon Coconut Pound Cake (Vegan) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Coconut Pound Cake (Vegan)

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