It has tofu in it. (Eyes go wide and hands slap over mouth.) So much for holiday surprises. I can’t keep a secret. This vegan pound cake has tofu.
Don’t leave. You would never, ever, in a bizillion years know this cake had tofu in it if I fed it to you. I’d feed this to my very non-vegan dad, although I’m not sure if he’d be down with the whole rosemary thing. Whatever. He’d eat rosemary to be polite. And he’d think this cake was loaded with butter. Not only that, but it has no refined oil. None! Okay, coconut milk has plenty of fat, but no refined oil. Little victories. And I used coconut sugar. It’s your call if you want to go that route, but it makes me feel a little bit better.
Now, with all that in mind, I recognize that this cake is starting to sound like someone’s nightmare straight out of a 1970’s diet book. It’s cake though, so who cares what it sounds like? It tastes like pound cake your grandma would make. I dare you to give her this cake for the holidays, and I’ll bet you she’ll ask for the recipe if you do. Okay, so you may be wondering how one goes about putting tofu in a pound cake. It’s easy! Use silken tofu! Silken tofu is super soft and smooth, so you can whip it with an electric mixer. Start out whipping your tofu and some sugar, just like you would with butter and sugar in a traditional pound cake. Next, add some coconut milk. The fat gives the cake a nice richness that you’d otherwise miss without oil or butter. Dry ingredients go in last, and then the batter goes into a loaf pan and you bake it up to delicious perfection.
Know-fu you tofu! Make sure you’re using silken. If you use some other type like extra-firm the cake will probably be terrible. I used Nasoya silken tofu, so that’s the brand I recommend you go with, if it’s available. Some other brands offer silken tofu in soft and firm varieties. If you have the option, go with soft! If you’re not into rosemary, leave it out. For that matter, leave out the lemon if you don’t like that either. And feel free to experiment with other savory herbs in place of rosemary. Thyme would probably be delicious.
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