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Learn how to make refined sugar free, oil-free and gluten-free vegan lemon pound cake with poppy seeds and vegan lemon custard cream. Suitable on Candida diet.

How to Make Oil-Free Vegan Pound Cake [Video]


  • Author: Nele Liivlaid
  • Total Time: 1 hour 20 minutes
  • Yield: 20 slices 1x
  • Diet: Vegan

Description

Learn how to make light and fluffy vegan pound cake with delicious lemon custard cream. You’ll need only wholesome ingredients, 15 minutes of your time, 2 small and one large bowl, a regular or immersion blender, and a loaf pan.


Ingredients

Scale

Wet mixture:

Dry mixture:


Instructions

  1. Start by combining 3 tbsps. of ground flaxseeds with 6 tbsps. of water in a small bowl. Set aside.
  2. Then, in a small bowl, prepare vegan buttermilk by combining oat milk and apple cider vinegar. Set aside.
  3. Next, in a large mixing bowl, mix all the ingredients for the dry mixture.
  4. Then, pour all the wet mixture ingredients (along with the flax eggs and vegan buttermilk) into a blender or a beaker and process until smooth.
  5. Now, pour the wet ingredients into the bowl of dry and mix well with spatula until everything is well incorporated. Alternatively, you can prepare the wet mixture in a medium bowl as well. However, make sure your peanut butter is at room temperature. First, mix nut butter, applesauce, and flax eggs. Then add date sugar and finally vegan buttermilk.
  6. Transfer the batter into the prepared loaf pan or tin (lined with parchment paper, about 25x9cm, 8.5×4.4inch) and bake at 175°C (350°F) for 60-65 minutes until golden brown and toothpick inserted comes out clean or almost clean. Remove from oven and lift the bread out of the tin. Place it to cool on a cooling rack (wire rack) or on folded kitchen paper on a chopping board.
  7. Let the pound cake cool completely before slicing or it’d deflate and end up being less fluffy.
  8. Serve with my healthy lemon custard cream, applesauce, vanilla yogurt, or plant-based ice cream. 

Notes

When baking, always prefer weight over volume measurements, especially when it comes to dry ingredients.

Should you be intolerant to avenin in oats, use any other gluten-free flour or flour mix e.g., teff flour, raw buckwheat flour.

In theory, you could substitute almond meal for defatted almond flour.

You can use 4 tablespoons of freshly grated orange or lemon zest instead of powders.

Feel free to use any preferred nut butter instead of peanut butter e.g., almond butter, hazelnut butter, cashew butter.

Any plant milk will do well in this recipe – soymilk, almond milk, cashew milk, hazelnut milk, hemp milk, walnut milk, millet milk, quinoa milk, rice milk, buckwheat milk etc.

As for the sweetener, any preferred dry or granulated sweetener will do e.g., coconut sugar. Low glycemic and Candida diet friendly options include erythritol and xylitol.

Feel free to use lemon juice instead of apple cider vinegar.

Nutritional info for Plantricious version (1 slice, with date sugar and baking powder): 125.6 kcal, 10.6g carbohydrates (33.8% of kcal), 6g fats (43% of kcal), 1g saturated fats, 5.7g protein (18% of kcal), 3.1g fibre, and 61.8mg sodium.

  • Prep Time: 15 minutes
  • Cook Time: 65
  • Category: Desserts
  • Method: Oven

Nutrition

  • Serving Size: 1 slice
  • Calories: 105 kcal
  • Sodium: 123.8mg
  • Fat: 5.9g
  • Saturated Fat: 0.9g
  • Carbohydrates: 5.8g
  • Fiber: 3.1g
  • Protein: 5.6g

Keywords: pound cake, vegan baking

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