Vegan Cream Cheese Pound Cake

  • Cook Time: 1 hour 15minutes
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • Wet
  • ½ cup vegan cream cheese. or you can use silken tofu + 1 tsp lime juice or cashew cream
  • ¾ cup non dairy milk
  • 2 tbsp thick cashew cream or coconut cream or non dairy yogurt, I use non dairy yogurt
  • ⅔ cup sugar, 1 tbsp more for sweeter
  • 1 to 1.5 tsp vanilla extract
  • ¼ tsp almond extract
  • 1 tsp lemon or lime juice
  • 3 Tbsp oil
  • Dry:
  • 2 cups flour (I use 1 cup Spelt + 1 cup unbleached white(ap) flour)
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • For chocolate layer:
  • 2 tbsp non dairy milk
  • 2 to 3 tbsp cocoa powder
  1. Instructions
  2. Preheat the oven to 350 degrees F.
  3. In a blender blend all the wet ingredients.
  4. In a bowl whisk all the dry ingredients until well combined. Add the blended wet ingredients.
  5. Mix until well combined. The batter will be thick. Divide the batter into 2 bowls. in one bowl add cocoa powder plus 2 tbsp non dairy milk.mix in.
  6. Drop the plain batter into parchment lined loaf. Even it out. Then drop the chocolate batter and even it out.
  7. Bake at 350 degrees F for 50 to 60 minutes or until a toothpick from near the center comes out clean.
  8. Cool for 5 to 10 minutes. Then remove from the pan and let it sit on the cooling rack to cool completely. Slice and serve or store.
  9. Store covered on the counter for the day, or refrigerate in a airtight container for upto 4 days. Warm and serve.
  10. Enjoy

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