Mini Vegan Vanilla Pound Cakes - Vegan Pound Cake Recipe
User Reviews
5
Mini Vegan Vanilla Pound Cakes - Vegan Pound Cake Recipe
Description
Mini Vegan Vanilla Pound Cakes are crafted with wet ingredients including almond milk, flaxseed meal, vanilla extract, and apple cider vinegar, which help bind and flavor the batter. A key step is preparing a roux by cooking flour with oil and almond milk, which is then cooled and combined with the wet mixture to add body. Dry ingredients like unbleached white flour, cornstarch, and baking agents are mixed in, along with lemon zest for brightness.
The batter is thick, resembling a spongy dough, and is portioned into well-greased mini cake pans. Baking starts at 350°F for 30 minutes, then lowers to 325°F for an additional 5 minutes to develop a browner crust without drying. Once cooled, the pound cakes have a moist, dense crumb with subtle vanilla and citrus flavors resulting from the vanilla extract and lemon zest. The use of flaxseed meal and almond milk keeps them vegan without sacrificing texture.
The mini size makes them convenient for single servings or small gatherings without needing to slice a larger cake. They pair well with tea or coffee and can be served plain or topped with your choice of vegan icing or fruit preserves.
Ingredients
Wet
- 1/4 cup almond milk 2 tbsp
- 2 Tbsp flaxseed meal flax seed meal, use golden flax
- 1/2 tsp salt
- 1.5 Tbsp vanilla extract
- 2 tsp apple cider vinegar
- 1/2 cup ground raw sugar or other fine sugar, 2 Tbsp
- 1 Tbsp neutral cooking oil generic cooking oil
Roux
- 3 Tbsp neutral cooking oil generic cooking oil
- 6 Tbsp flour 1/4 cup + 2 Tbsp
- 1/2 cup almond milk
Dry
- 3/4 cup unbleached white flour
- 2 Tbsp cornstarch
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- lemon zest of 1
Instructions
- Wet: In a bowl, mix the flaxmeal and almond milk, let sit for a minute. Then add everything else under wet. Mix until well combined.
- In another bowl, add everything under dry, whisk and keep ready. If using zest, add to dry ingredients and mix.
- In a small pan, heat 3 Tbsp oil on medium heat. Add the flour and cook until aromatic. 2 minutes.
- Take the pan off heat and add about a Tbsp of the almond milk. Mix in and add the rest of the almond milk. Mix and put back on low-medium heat. Mix until a thick roux is formed and the it leaves the pan. 1 minute.
- Let the roux cool for a minute then mix into the wet mixture. Mix until well combined.
- Combine the wet and dry. Drop batter onto well greased and floured mini pans. Even it out using a spatula or oiled hands. The batter will be very thick like a spongy soft dough.
- Bake in preheated 350 degrees F / 180ºc oven for 30 minutes. Reduce heat to 325f / 160ºc and bake for another 5 minutes for a browner crust.
- Cool completely before slicing. Serve with whipped non dairy cream, strawberries or as is.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 444kcal | 22% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 15g | 88% |
| Sodium | 378mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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