vegan strawberry

pound cake

INGREDIENTS

For the strawberry pound cake: – 3 tbsp ground flaxseed – 9 tbsp water – 1/2 cup vegan butter – 3/4 cup coconut sugar – 1 tsp vanilla extract – 1 3/4 cups all-purpose flour – 1/2 tsp salt – 1 1/2 tsp baking powder – 6 tbsp aquafaba (water from a can of chickpeas) – 1 cup fresh strawberries, chopped For the strawberry glaze: – 6 to 7 strawberries, rinsed and hulled – 1 cup  powdered sugar

STEP 1

Combine ground flax and water; let sit for 5 minutes to make flax eggs. Cream butter and sugar until light and fluffy. Add vanilla and flax eggs, mix well.

STEP 2

In a separate bowl, mix dry ingredients. Gradually add flour mixture to wet ingredients on low speed. Whisk aquafaba on high until stiff peaks form, then fold into the batter.

STEP 3

Gently fold in strawberries. Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean. Cool in the pan for 30 minutes before serving.

Tips for Making  Vegan Strawberry Pound Cake:

To enhance its flavor, slightly brown the “lobster” mixture for 5 minutes in a non-stick skillet over medium-high heat.

RECOMMENDED:

RECOMMENDED:

EASY VEGAN STRAWBERRY SHORTCAKE

All Bran Muffins Recipe

Quick Vegan Tofu Scramble