A dense and moist pound cake that doesn't use any animal products. This vegan version has the sour taste of buttermilk without any dairy, making a tasty dessert that doesn't hurt animals.
Ingredients: 2 cups all-purpose flour. 1 cup almond milk or any other non-dairy milk. 1 tablespoon apple cider vinegar. 1 cup vegan butter, softened. 1 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/2 teaspoon salt.
Instructions: Preheat oven to 350F 175C. Grease and flour a 9x5 inch loaf pan. In a small bowl, combine almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle, creating vegan 'buttermilk'. In a large mixing bowl, cream together vegan butter and sugar until light and fluffy. Add vanilla extract to the butter-sugar mixture and mix until well combined. In another bowl, sift together flour, baking soda, and salt. Alternately add the flour mixture and vegan 'buttermilk' to the creamed butter-sugar mixture, beginning and ending with the flour mixture. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Prep Time: 15 minutes
Cook Time: 50 minutes
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