Definitely. Make It Dairy Free is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Then, add your applesauce in four stages, beating just until combined. Learn more about the award-winning team behind the site. If you are vegan and using cane sugar for the recipe, ensure that you really take your time and cream these together. Slice and serve. Preheat your oven to 350°F. If you love lemons, then this soft, sweet and slightly tart dairy free lemon pound cake is for you! Yum! I didn't really think this pound cake was possible, but you've made it both possible and easy! Manakish, a Lebanese Flatbread with Za'atar », A pound cake is different from a regular cake in a few crucial ways, so you need to switch up your technique a bit when you make it. That said, the lemon glaze is really tasty and it also gives the pound cake a prettier look. Sift in your flour. *Make syrup and glaze while cake bakes. by Sarah McMinn / Posted: December 19, 2018 / Updated: July 8, 2020 / … Grease a bundt pan (we use this one) very liberally with coconut oil or other non-flavored oil. sprinkle with flour. Bake for 50-60 minutes, testing the middle of the cake with a toothpick to see if it comes out clean. I topped it with a bright, sweet and lemon-y glaze flecked with lemon zest. Tag us @makeitdairyfree and use #MakeItDairyFree on Social so we can feature you! From Vietnamese Cucumber Salad with Cilantro and Roasted Peanuts to Pumpkin Chai Cupcakes: Our Top Eight Vegan Recipes of the Day! She shares her recipes and family adventures on Vegan Gretchen. Add in applesauce in four parts, beating just until combined after each. This was the most delicious cake I can imagine. However, we HIGHLY recommend that you use the lemon extract because it has a more concentrated flavor and really make the cake pop with the extra burst of flavor. And you don't need a pound of it. Evenly pour the lemon syrup and lemon glaze over top of each. Melting the butter will create a slightly airier crumb), (I used my homemade cultured cashew yogurt, but use any unsweetened storebought yogurt. I will say this in closing, though: the lemony pound cake is extra delicious. However, even in its messy state, it was devoured by all before I even got to glaze it. I used an angel-food cake pan because I didn’t have a bundt pan. We’d love to hear if you give it a try, Hi I was wondering what can I replace the applesauce with? A soy-free and nut-free recipe. You are here: The short answer is, you don't. Melt a bit of margarine and add to an 8×4″ baking pan. All recipes are dairy free, egg free, and vegan unless noted otherwise. Instead, I use a bit of cornstarch in the recipe, which helps with binding and also makes the cake crumb lighter. The glaze should run down each side of the cake. I made this recipe exactly according to the instructions (except I used oat milk because a nut allergy precluded the almond milk). Topped with a delicious lemon … Preheat oven to 350°F. Add in the lemon zest, lemon juice, buttermilk, and vanilla. Vegan Recipes | Privacy Policy, (you can make this up to 1 cup for a sweeter cake), (melted or allowed to stand at room temperature until completely soft. Make vegan buttermilk by combining the vinegar and almond milk. I made a few versions of this cake to get the crumb just right -- and ate most of them with Desi and Jay -- and although I'm stuffed to my gills with all that cake, just looking at those photos is making me hungry. Add a teaspoon of apple cider vinegar to activate the baking soda and give your cake some lift and structure. Filed Under: Dessert, Recipes Tagged With: dessert, recipes. Finally, add in the baking powder, baking soda, and salt and beat one last time just until combined. Managing Type 1 Diabetes Mellitus with a Plant-Based Diet, 10 Vegan-Friendly Gummy Vitamins for Head to Toe Health, All About Inflammation-Cutting Autoimmune Protocol (AIP) Diet. Once it forms a pour-able glaze, pour over the middle of the cake. **Nutritional facts are just estimates. Beat together again. Bake for 50-55 minutes, until cake is golden brown and a toothpick inserted in the center comes out clean. The eggs don't get a single substitute. We’ve never tried but it has the same acidic based to work properly in the recipe. If you don't have all that much time, this cake is still delicious with a generous amount of powdered sugar sprinkled on top. In a small bowl, combine the powdered sugar, lemon juice, and lemon extract together. I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. I am allergic to sulphites so can’t use apple sauce, what can I use instead please? Whether you are new to the kitchen or a seasoned professional, you should have a least one show stopping dessert recipe that is your go to whenever you hear you’re going to be entertaining guests. At last I got a web site from where I be able to genuinely obtain great food. There should be no more sugar left and should be a pourable glaze. Stir until combined and set aside. Read more about me here. Be the first to see what we’re doing and finding, behind the scenes, and other get recipes are resources we’ve finding by following along. Make sure you scrape the bottom and sides of the bowl after each addition. It should not be considered a substitute for a professional nutritionist’s advice. It is perfectly moist and soft, dense but not claggy, has a wonderfully tender crumb and a delicate lemon … Your email address will not be published. Once the cake it done, remove it. Bake for 50-60 minutes, testing the middle of the cake with a toothpick to see if it comes out clean. This site uses Akismet to reduce spam. You may be wondering if you need to use fresh lemons for this vegan lemon pound cake versus using bottled lemon juice. I did something wrong in preparing the pan, so the cake stuck. We recommend you trying out some of these delicious non-dairy desserts. Add the liquid mixture to the flour in two batches, mixing thoroughly with a spatula after each addition. In a large bowl, add butter and sugar. Coffee shop baked goods and easy dinners with Asian flavors. make the lemon syrup and lemon glaze that will go on to of the cake. How much salt do you use? Sifting gives cake lightness and airiness that you need to make it retain moisture. Now, sift in your flour. Once cake is completely cooled, prepare the glaze. Cool the cake on a rack for 10 minutes, then unmold it and continue cooling it on the rack. We highly recommend that you don’t use bottled lemon juice. And it's easy to make with just six simple ingredients. Let us know how it turns out! Remove from heat and let thicken into a maple syrup like consistency while cake finishes baking. It’s a completely vegan lemon pound cake recipe. Serve immediately or cover and eat within 3 days. March 4, 2019 by LarishaBernard 14 Comments. Required fields are marked *. Hurrah! from the oven and let cool to touch. Ever since making my basic vegan pound cake recipe, I have wanted to make a vegan lemon pound cake. Whisk the butter into the flour until incorporated, a few seconds. Stir together. There are three parts to this vegan lemon pound cake.