All-Clad Stainless Steel
Vegan Lemon Coconut Pound Cake
Vegan Lemon Coconut Pound Cake is moist, flavorful and perfect for slicing and packing in lunches. The recipe is a lot like my Coconut Cupcake recipe and I think would make a perfect cupcake with lemony frosting added. If you want a moist Tea Time sweet treat, then bake this up today.
I took this to our latest ski retreat for 8 hardy appetites and pre-sliced the servings and wrapped them in cute wax paper bags and taped them shut. Everyone wanted to know where I BOUGHT the pastry! Now that was a compliment. The non-vegans would not believe that it was VEGAN! Try a slice with fresh organic strawberries and raspberries this spring!
Lemon Coconut Pound Cake Ingredients
Preheat the Oven to 350 degrees F.
Spray the pan of choice with a spray oil and dust with unbleached organic flour.
A loaf or bundt pan provides the perfect shape for slicing once the cake is cooled.
2/3 cup Jarrow's Extra Virgin Coconut Oil
1 2/3 cup organic cane sugar
1/4 cup Wildwood Soy Creamer or Trader Joe's Soy Creamer
1-14-ounce can of Trader Joe's Lite Coconut Milk
zest of two organic lemons
1 teaspoon organic pure vanilla extract
3 teaspoons Flavorganics Coconut Extract
3 cups Bob's Red Mill Organic Unbleached Flour
try 2 cups flour and 1 cup spelt
2 teaspoons Bob's Red Mill Baking Powder
1 teaspoon Bob's Red Mill Baking Soda
1 teaspoon sea salt
1 cup organic shredded coconut
The Lemon Drizzle Syrup
1 cup organic can sugar
1/3 cup lemon juice
2 tablespoons Limoncello, optional for adult taste (Trader Joe's)
bundt pan, (non-stick is best)
BUY the Nordic Ware Platinum Collection Original Bundt Pan
12 squares loaf pan works well or 12 - 3.25 ounce paper souffle cups
Cuisinart Food Processor
Cuisinart Knife Blade Attachment
measuring spoons and cups
small sauce pan
wooden or metal kebab skewer
Make sure your oven is preheated to 350 degrees F. before mixing the cake.
Spray the pan of choice with an oil spray and dust the surface with a tablespoon of unbleached organic flour to coat the entire surfaces.
The Wet Batter
With the Knife Blade attached to the Cuisinart Food Processor, process the coconut oil and sugar until combined.
Add the coconut milk, soy creamer, vanilla and coconut extract and process till blended thoroughly.
The Dry Ingredients
To the work bowl, add the flour, baking powder, baking soda and sea salt and pulse till combined, but don't over beat.
Add the shredded organic coconut and pulse till distributed evenly in the batter.
Remove the work bowl from the Cuisinart and use a spatula to distribute the batter evenly in the pan of choice.
HINT: I love a bundt pan for this cake, but one of the new 12 rectangle pans or even paper souffle cupcake cups would work well for this cake.
Set the pan on top of an insulated cookie sheet and bake for one hour.
Test for doneness by inserting a toothpick into the cake and if it comes out clean it is DONE!
The Lemon Drizzle Syrup
While the cake bakes, create the Lemon Drizzle Syrup.
In a heavy bottomed sauce pan over medium heat pour the sugar and lemon juice and stir till the sugar is totally dissolved.
Remove from heat and add the Limoncello if you like… this is an adult taste.
Use a kabob skewer and poke holes all over the warm cake's top while it is still in the pan.
Very slowly drizzle the hot lemon syrup over the top of the cake to allow it to soak into the loaf.
Place the hot baked cake pan on top of a wire cake rack and let cool in the pan for 10-15 minutes BEFORE inverting onto the cake rack. This allows the cake to pull away from the sides and makes a clean release when inverted.
Once the cake is completely cooled, use a serrated knife to slice and serve.
For a weekend ski trip for eight persons, I cut the Lemony Coconut Pound Cake into serving slices and slipped them into cute dessert bags, folded to close and sealed with a small piece of clear tape. I then froze the cake bags so they would not be crushed during transport.
Everyone wanted to know what bakery I purchase the cake from. It took some convincing that I had prepared it all and that it was VEGAN!
Just set out the cake bags in a basket and see them disappear. Make the Lemony Coconut Pound Cake on the weekend, create wrapped individual servings, freeze and pull out as needed for lunches or a quick afternoon tea time.
SoyaToo, Whipped Topping
For those who loved whipped cream, I just tried a new whipped soy topping, SoyaToo, on top of my tapioca! It tasted good and made a great presentation. It deflates soon, so put the SoyaToo on just before serving. It's in the refrigeration case at Whole Foods... ask your health food store to carry it if they don't have it in stock. Soyatoo comes in an aseptic box like tofu and soy milk and you can whip it yourself... read and see how well it whips for those desserts that call for whipping cream. Now vegans can create any dessert that calls for whipped cream with Soyatoo as the healthy alternative!
Whipped Full Fat Coconut Milk
Rather than using SoyaToo Whipped Topping, use a full-fat organic coconut milk. Chill the can overnight in the refrigerator, scoop the thick fatty part out of the can and save the liquid at the bottom for another recipe. Add 2 or 3 tablespoons of agave nectar or sugar and whip on high speed till fluffy and smooth. Scoop into a pastry bag fitted with a large noozle of choice and pipe onto the top of your servings. Soooooo goooooooooood!
"Lemon Coconut Pound Cake, They Won't Believe It's Vegan or Homemade!"
Copyright © 2004-2013 Betty A. Morgan |