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 (I use Earth Balance)
1 cup coconut sugar
2 teaspoons pure vanilla extract
2 cups Lindley Mills Super Sprout 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
1 teaspoon apple cider vinegar
1-1 1/3 cups spring or filtered water
Preheat oven to 350oF and oil a standard bundt pan.
Using a whisk, hand mixer or stand mixer, whip together vegan butter, coconut sugar and vanilla until creamy. Mix in dry ingredients. Add apple cider vinegar 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.