Morah Bahtshevah's Moist and Delicious Vegan Pound Cake

This recipe focuses on achieving a tender, moist crumb without any eggs or dairy.

Yields: 8-10 servings

Prep time: 20 minutes

Cook time: 50-60 minutes

Ingredients:

• 1 ½ cups (190g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup (170g) granulated sugar
• ½ cup (113g) vegan butter, softened to room temperature (stick butter works best)
• ½ cup (120ml) unsweetened plant-based milk (almond or oat work particularly well for moisture)
• ¼ cup (60g) plain vegan yogurt or sour cream (adds moisture and tenderness)
• 1 ½ teaspoons vanilla extract

Optional Glaze:

• 1 cup (120g) powdered sugar
• 2-3 tablespoons plant-based milk
• ½ teaspoon vanilla extract or a squeeze of lemon juice

Equipment:

• 9x5 inch loaf pan
• Parchment paper
• Mixing bowls
• Electric mixer (handheld or stand mixer)
• Spatula

Instructions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly with vegan butter and line the bottom with parchment paper, leaving an overhang on the sides for easy removal.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
   
3. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened vegan butter and granulated sugar until light and fluffy. This should take 2-3 minutes. Scraping down the sides of the bowl occasionally ensures everything is well combined.
4. Add Wet Ingredients: Beat in the plant-based milk, vegan yogurt or sour cream, and vanilla extract until just combined. The mixture might look slightly curdled at this point, which is normal.
5. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix, as this can lead to a tough cake. Mix until no streaks of flour remain.
6. Pour into Pan: Pour the batter evenly into the prepared loaf pan.
7. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached. The top of the cake should be golden brown.
8. Cool in Pan: Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
9. Make the Glaze (Optional): Once the cake is completely cool, whisk together the powdered sugar, plant-based milk (start with 2 tablespoons and add more until you reach your desired consistency), and vanilla extract or lemon juice in a small bowl until smooth.
10. Glaze the Cake: Drizzle the glaze evenly over the cooled cake. Allow the glaze to set for a few minutes before slicing and serving.

Tips for a Moist Cake:

• Room Temperature Ingredients: Ensure your vegan butter, plant-based milk, and vegan yogurt/sour cream are at room temperature. This helps them emulsify properly, resulting in a smoother batter and a more tender cake.
• Don't Over-mix: Over-mixing the batter develops the gluten in the flour, which can make the cake tough. Mix just until the ingredients are combined.
• Use Fat Wisely: Vegan butter and vegan yogurt/sour cream contribute significantly to the moisture content. Don't skimp on these.
• Proper Baking Time: Avoid over-baking the cake, as this will dry it out. Check for doneness using a toothpick.
• Cool Completely Before Glazing: Glazing a warm cake will cause the glaze to melt and become runny.

Enjoy your delicious and moist vegan pound cake!