This vegan pound cake recipe gets its rich, moist texture from silken tofu rather than large amounts of eggs and is not overly sweet.
Blueberry-lime bundt cake is elegant but straightforward to make. With up to 16 servings, it's an ideal dessert for entertaining.
Gluten free and soy free options in recipe tips, just below the directions.
Total prep & cook time: 90 minutes not including cooling
Serves 12 to 16
Nutrition Data, 103g Serving: 287 cal, 42g carb, 12g fat, 280mg sodium, 1g fiber, 22g Sugars, 3g protein, very low Cholesterol. Estimated glycemic load 28
Gluten Free Option: Substitute all purpose gf flour mix +1 tsp xanthan gum for all purpose white flour. Reduce quantity of flour to 2 1/2 cups.
Soy Free Option: The silken tofu acts as an egg replacer in this recipe for up to 6 eggs. Substitute 1 cup cashew cream (1/4 cup soaked cashews blended with 3/4 cup water)+ 2 Tbsp powdered egg replacer, mixed together with other wet ingredients.
Blueberry-Lemon Variation: Substitute lemon juice for lime juice and lemon zest for lime zest wherever called for in the recipe.
Raspberry-Lime Variation: Substitute raspberries for the blueberries
Fresh Versus Frozen: Fresh berries are best because frozen berries will bleed into the batter. If using frozen berries, make sure that they are well coated in flour to minimize this. Leave the berries in the freezer until just before adding to the cake batter.
Don't be tempted to invert the cake before 20 minutes of cooling, or the cake could fall apart!
Question: I made a version of this cake, substituting the lime with lemon and the blueberries with raspberries. While the texture was good it seemed to have an off taste. I'm wondering if it is the vinegar that's doing that. Is the vinegar necessary? If it's there only to help with rising couldn't you use more lemon juice, which is also acidic? Also, I think that without a thicker frosting the cake needs more sugar. My daughter is vegan but not for health reasons and a cake should taste like a cake, not rich bread - Wendy W.
Answer: I'm not sure what could cause the off-taste. You could use only lemon juice instead of vinegar, but you would need to use more and the lemon effect would be more pronounced. Minor problem though. As for sugar, I confess I prefer less sugar in cakes, and routinely half the amount in recipes I try. But feel free to add however much sugar you want. It won't make much of a difference if any to the recipe - Judith Kingsbury
Your comments & questions help improve our recipes, so don't be shy! Contact Us