Vegan Pound Cake

As if Chocolate Fondue isn’t enough of a treat, I like to pair it with homemade pound cake. At its best, pound cake is light, crumbly, and buttery which makes it perfect for the bitter richness of dark chocolate. You’ll find that everyone gathered around your fondue pot has a different favorite combination. For me, it’s a square of pound cake topped with a slice of strawberry. For others it’s just one clean raspberry. Or orange and pineapple. Whatever it is, the real joy of fondue is the “do-it-yourself” aspect, where everybody gets exactly what they want. And pound cake is the perfect addition to the table.

Pound cake is also great because it is so versatile. Add some blueberries and you have a simple breakfast bread; top it with an orange glaze and you have a light summer dessert; spread a slice with your favorite jam for a perfect tea snack; the possibilities are endless!

Vegan Pound Cake

Adapted from “A Vegan for Dinner”

1/2 cup non dairy butter
1 1/2 cups sugar
6 ounces of silken tofu, blended until smooth
2 cups all purpose flour
1/2 cup water
2 teaspoons vanilla extract
2 teaspoons baking powder

Heat the oven to 350º F. Grease a 5” x 9” pan. In the bowl of a mixer, beat the butter until smooth and creamy. Add the sugar, and beat until fluffy, about 1 minute. Add the silken tofu, and mix until combined. Add 1 cup flour, and mix until just incorporated. Add the water and vanilla, and mix. Add the remaining cup of flour and the baking powder, and mix on medium for 2 minutes. Pour the mixture into the pan, and bake for 55 to 65 minutes, or until a toothpick inserted comes out clean. Allow to cool before removing from the pan. Cut up into 1” cubes for fondue.