Vegan Pound Cake

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

Ingredient List: 

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

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, 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.