Lemon Coconut Pound Cake (Vegan)

Name: Lemon Coconut Pound Cake (Vegan)
Ingredients: 1 cup tofu (use Mori-nu silken tofu firm style-I blended it before mixing it with the wet ingredients); 3/4 cup coconut milk; 1 cup sugar; 1/3 cup canola oil; 2 teaspoons vanilla; 1 teaspoon lemon extract (or 1/4 tsp. lemon essential oil); 1/2 teaspoon coconut extract (optional); 2 cups flour (I used white spelt); 3 tablespoons arrowroot; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt

12 ingredients

9 steps

Ingredients

1 cup tofu (use Mori-nu silken tofu firm style-I blended it before mixing it with the wet ingredients)
3/4 cup coconut milk
1 cup sugar
1/3 cup canola oil
2 teaspoons vanilla
1 teaspoon lemon extract (or 1/4 tsp. lemon essential oil)
1/2 teaspoon coconut extract (optional)
2 cups flour (I used white spelt)
3 tablespoons arrowroot
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions

1

Preheat oven to 325'F.
2

Oil and flour a 9 x 5 inch loaf pan.
3

Take a cup of the silken tofu and blend it until smooth.
4

In a medium bowl, using a hand mixer, blend the smooth tofu, coconut milk, sugar, oil, vanilla and lemon extract (and the coconut if using) until completely smooth.
5

In a separate bowl, sift together all the dry ingredients. Fold the wet into the dry using a spoon (I used a spatula) and mix until just combined. Then using a hand mixer on low mix for 15-20 seconds, just to remove the lumps -- do not over mix!
6

Pour the batter into your prepared loaf pan and smooth the top.
7

Bake for 60-70 minutes until a skewer comes out clean in the center.
8

Let cool in the pan about 10 minutes before removing. Then cool completely on a wire rack before slicing -- it will fall apart if you don't.
9

Bon Appetit!