- ½ cup vanilla soy yogurt
- ½ cup blended silken tofu (whip then measure)
- ¾ cup vanilla or plain soy milk
- 1 ¼ cups sugar
- ½ cup canola or vegetable oil
- 2 teaspoons vanilla extract
- ½ teaspoon lemon extract or grated lemon zest
- ½ teaspoon orange extract or grated orange zest
- 2 cups all-purpose flour
- 1 ½ Tablespoons arrowroot powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Preheat oven to 350 degrees for at least 15 minutes.This cake’s thick batter requires a well-preheated oven to rise properly. Lightly grease and
flour a 9 x 5-inch loaf pan. (A metal pan with a dark finish is best for this cake. Do not use a larger pan.)
In a medium bowl, combine the soy yogurt, blended silken tofu, soy milk, sugar, oil, and extracts. With an electric mixer beat until everything is smooth,
about 2 minutes.
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In a large bowl, sift in the flour, arrowroot powder, baking powder, baking soda, and salt and mix well. Add wet ingredients, stir with a rubber spatula to
combine, then beat with electric mixer for about two minutes, until a very thick batter forms. Don’t overmix.
Pour batter into the prepared loaf pan. Use the rubber spatula to scrape all of the batter out of the bowl and smooth the top of the loaf. Bake for 60 to
65 minutes, and don’t open the oven to peek for at least the first 45 minutes of baking. Cake is done when a toothpick or thin sharp knife inserted
into the center comes out clean (although a little moisture is okay).
Remove from oven and let cool in the pan 10 minutes, then carefully transfer loaf to a wire rack to cool completely before slicing. Store cake in an
airtight container.
Variation
: For lemon pound cake, use lemon soy yogurt and increase the lemon extract to 1 teaspoon and decrease the vanilla extract to one teaspoon.
(Adapted by Janelle Davidson from Veganomicon by Isa Chandra Moskowitz and Terry Romero)
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