I wasn’t sure this recipe would work, but while the color is darker than a conventional pound cake (because of the coconut sugar), the buttery texture and lightness of the cake is exactly like my mother’s recipe. So happy it worked.
Makes 8-10 servings
- 1/2 cup vegan butter substitute or extra virgin olive oil
- 1 cup coconut sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons egg replacer (I like Bob’s Red Mill)
- 2 cups sprouted whole wheat flour or whole wheat pastry flour
- 1/2 cup almond flour
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon arrowroot
- Grated zest and juice of 1 fresh lemon
- 1-1 1/3 cups spring or filtered water
- Blueberry Compote
- 2 cups fresh blueberries, rinsed well
- Grated zest of ½ fresh lemon
- 3 tablespoons brown rice syrup
- ¼ cup spring or filtered water
- Pinch sea salt
- 2 teaspoons fresh lemon juice
Step By Step Instructions:
Preheat oven to 350oF and oil a standard Bundt pan.
Using a whisk, hand mixer or stand mixer, whip together vegan butter/oil, coconut sugar, vanilla and egg replacer until creamy. Mix in dry ingredients. Add lemon juice and 1 cup water and mix gently to form a smooth, spoonable batter, adding the other 1/3 cup water if needed.
Spoon batter into the prepared Bundt and using a wooden spoon, gently move the batter around in the pan so it’s evenly distributed.
Bake for 35-40 minutes, until the top springs back to the touch and a toothpick inserted in the cake comes out clean. Allow the cake to stand, undisturbed for 10 minutes before inverting onto a serving plate.
While the cake cools, make the compote. Place 1 up of berries plus all other ingredients, except fresh lemon juice in a sauce pan over medium heat. When the berries begin to boil, reduce heat to low and cook, stirring occasionally, until the compote is thick and sauce-like, about 10 minutes. Stir in balance of berries and cook over low heat for 8 more minutes. Remove from heat and stir in lemon juice.
To serve, place slices of cake on individual plates and spoon compote over top. Alternatively, spoon compote onto individual plates and place a slice of cake in the center of the compote.
Cook’s Tip: I keep lemons in my freezer and when a recipe calls for lemon juice and zest, I simply grate the frozen lemon on a microplane to get the flavor and perfume needed for the recipe. The flavor is amazing and you will never have lemons go bad again.