Tuesday, September 8, 2009

The Great Fake Pound Cake

I made this cake to celebrate the completion of my Masters degree. I'm very excited if a bit jobless, so hopefully that will mean more time concocting recipes and less time writing papers. To celebrate, I baked a cake! After a week of no baking it was so satisfying to sift flour over creamed sugar; to pour batter into a tin; and bake a delicious, simple, wholesome treat. 

I wanted to make a pound cake. It has the depth and heftiness that a Masters degree seemed to require. Obvious restrictions were overcome and the result was a deeply vanilla-y cake with a dense crumb. 


1/4 cup apple sauce
1/2 cup vegan mayonnaise
1 cup white sugar
1 vanilla seed, scraped and deseeded
1 1/2 cup wheat free flour
1 tsp xantham gum
1 tsp baking soda
1/2 tsp baking powder
3/4 cup rice milk or soy milk mixed with 1 tsp cider or white vinegar
1 egg replacement


In the bowl of a mixer, combine the apple sauce, mayonnaise, sugar, and vanilla seeds together until creamy and the vanilla seeds are evenly dispersed. In another bowl combine the flour, xanthan gum, baking soda and powder. Add, alternating with the rice milk until combined. Finally, add the egg replacement prepared as per the instructions. Pour the batter into a greased loaf pan. Bake for 45 minutes at 350 degrees, rotating half way through. Allow to cool mostly in the pan and then turn out onto a cooling rack. 


2 tbs vegan margarine
1 tsp cocoa powder
2 tsp bird's custard powder
vanilla soy milk/rice milk
icing sugar


Beat the margarine, cocoa powder, and custard powder combined. Alternatively add icing sugar and soy milk until enough icing to cover the top of the cake is made. Spread on cooled cake. 

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