Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Tuesday, December 20, 2011

Vanilla-Yogurt Poundcake.

I was in my dessert nesting phase, got all the ingredients to make this... and ran out of time to make it before I had Quinnlet. I totally made this the Sunday after she was born (yes, I cooked because I'm that inlove with good food!) when my family and in-laws were off at church. They came home to a heavenly smell.... and had to wait to finish their dinner before they had some. This stuff is scrumptious! And who'd a thought there was tofu in it!

The second time I made it was when my side of the family was over for dinner 2 weeks after Quinnlet was born. Made syruped berries* and drizzled it with whipped cashew cream. Holy Heavenly! We were all licking our plates. And that's allowed with the Vests.

1/2 cup vanilla soy yogurt
1/2 cup blended silken tofu (blend the tofu first, then measure it out)
3/4 cup vanilla or plain soy milk
1 1/4 cups sugar (i used 3/4 cup maple syrup or 1 cup coconut sugar)
1/2 cup canola oil (i've use coconut oil)
2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest, or 1/2 teaspoon lemon extract
1/2 teaspoon grated orange zest, or 1/2 teaspoon orange extract
2 cups all-purpose flour
3 tablespoons arrowroot powder or cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt

PREHEAT the oven to 325*F. Lightly grease and flour a 9 x 5-inch loaf pan. A metal pan with a dark finish is the best choice for this cake.

In a large bowl, combine the soy yogurt, blended silken tofu, soy milk, sugar, oil, and extracts. Use and electric mixer to beat until everything is smooth, about 2 minutes.

Sift in the flour, arrowroot powder/cornstarch, baking powder, baking soda, and salt. Stir with a rubber spatula to combine, then beat with electric beaters for 1 1/2 to 2 minutes, until a very thick batter forms. Don't overmix.

Pour the batter into the prepared loaf pan. Use the rubber spatula to scrape all of the batter out of the bowl and smooth the top of the loaf. Bake for 60 to 65 minutes, until a toothpick or thing sharp knife inserted into the center comes out clean (a little moisture is okay). Don't open the oven to peek for at least the first 45 minutes!

Remove from the oven and let cool in the pan 10 minutes, then carefully transfer the loaf to a wire rack to cool completely before slicing. Store the cake in an airtight container.

*Syruped Berries: are my technical term for berries cooked on the stove with a little bit of maple syrup until they've thickened and look like syrup. :)

VARIATIONS I have yet to try...
Stir in 1/2 cup to 1 cup of any of the following.... toasted chopped walnuts, chocolate chips, raisins, dried sweetened cranberries, dried chopped cherries (omit the citrus and use 1 teaspoon of almond extract instead).

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