Classic Pound Cake

This Classic Pound Cake recipe took several attempts to finally get right, and it's totally worth it!!! It is delicately sweet, slightly dense and moist --- yummm! 😋😋😋

Pound Cake is traditionally made using a pound of refined flour, a pound of butter, a pound of eggs and a pound of sugar; hence, the name! But who wants all that empty calories and high-fat ingredients?? The name might as well serve as a warning for all the unwanted weight you'll gain from having a piece!! 😜

All around better, pound for pound!

In this recipe, we are recreating the comforting deliciousness of this classic dessert, while giving it a healthy spin by replacing the four main ingredients with wholefood plant-based alternatives. By doing so, we exponentially decrease the fat content, cut down the sugar by about 60%, entirely eliminate cholesterol, and increase nutrient-density!

And as far as recipes go, it doesn't get easier than this!! No special tools/appliances required, and the batter is oven-ready in 10 mins. Simply combine your dry ingredients in a bowl, then add in your wet ingredients. Stir to combine, transfer to a loaf pan...and done!! Perfect for beginners and kids!

Make this nutritious treat for your family as a light snack or dessert! Perfect for when you have company over. Serve it with tea, nondairy milk or hot cocoa. If you're feeling a bit fancy, enjoy it with some fresh berries and homemade jam or "nice" cream. Got leftovers? No problem! They are great for packing to school or work too!

Classic Pound Cake

Yield: 8 servings

Prep Time: 10 mins

Cook Time: 40 mins

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Ingredients:

• 2 cups flour (I used 1 1/4c whole wheat pastry, 1/4c oat and 1/2c almond; see notes*)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp pink salt

• 1 tsp vanilla powder (may sub with 2 tsp vanilla extract)

• 1/2 cup plain nondairy yogurt

• 1/3 cup maple syrup

• 1 tbsp tahini

• 1/4 cup unsweetened applesauce

• 1/2 cup unsweetened nondairy milk (I used almond)

Directions:

1. In a bowl, stir to combine all dry ingredients.

2. Make a well in the middle and pour in the wet ingredients.

3. Fold everything together and mix well.

4. Transfer batter to 8 x 4in loaf pan lined with parchment paper.

5. Bake at 350 x 40 mins. Enjoy!

Notes:

*You may use whatever flour you prefer or have available. I choose to mix different flours for variety in nutrition and texture. For this recipe, I don't recommend using more than 1/3 cup of oat flour as it may come out gummy.