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Slow Cooker Vegan Pound Cake

  • 1 loaf
  • Mins
    Prep Time
  • Mins
    Cook Time

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

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