Thumbprint Almond Pound Cakes Recipe

Name: Thumbprint Almond Pound Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 3/4 cup almond flour; 2 tsp. baking powder; 1 cup sugar; 1/2 cup (1 stick) vegan margarine; 1 1/2 Tbs. egg replacer; 1/2 cup plain soymilk; 1/2 tsp. vanilla extract; 1/2 tsp. almond extract; 1/2 cup apricot or raspberry jam

Servings: persons

3/4 cup all-purpose flour
3/4 cup almond flour
2 tsp. baking powder
1 cup sugar
1/2 cup (1 stick) vegan margarine
1 1/2 Tbs. egg replacer
1/2 cup plain soymilk
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup apricot or raspberry jam

1
Preheat oven to 375F.
2
Coat 12 muffin tins with cooking spray or use cupcake liners.
3
Combine flours and baking powder in large bowl.
4
Set aside.
5
Cream sugar and margarine with electric mixer until light and fluffy.
6
Whisk together egg replacer and 1/4 cup warm water until frothy.
7
Beat egg replacer mixture into sugar mixture, then beat in soymilk.
8
Add flour mixture, and beat on low speed until combined.
9
Increase speed, and beat 4 minutes, or until batter is smooth and pale.
10
Stir in vanilla and almond extracts.
11
Divide batter among prepared muffin tins.
12
Bake 25 to 30 minutes, or until cakes brown around edges.
13
Cool completely in tins, then unmold.
14
Make an indentation in the center of each cake with your thumb, if necessary.
15
Spoon about 2 tsp.
16
jam into each indentation.
17
Store in refrigerator if not serving immediately.

616

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 10 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 3/4 cup almond flour, 2 tsp. baking powder, 1 cup sugar, and more.

Yes, Thumbprint Almond Pound Cakes 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.

Thumbprint Almond Pound Cakes

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