This one is great because the variations are almost endless. Think almond thyme, lemon basil, coconut lime-basil, vanilla mint… Of course, the best thing to do with a pound cake is to top it with fresh seasonal fruit from your local farmers market or your very own garden. It’s summer, so I take the lazy route whenever possible. Instead of topping it with vegan whipped cream I use So Delicious Vanilla Yogurt.
|1||⁄2 cup (112 g) non-dairy butter (like Earth Balance)|
|¼||cup fresh herb (mint, thyme, basil, etc.)|
|1||cup (200 g) sugar|
|1||box (12.3 ounce/349 g) silken tofu|
|1||teaspoon extract of your choice (lemon, vanilla, coconut, almond, rum, etc.)|
|2||cups (240g) unbleached flour (or Bob’s Red Mill Gluten-free Baking Mix)|
|2||teaspoons baking powder|