Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
4
Beginner
Difficulty
0
Ingredients
- 2 cups (250 g) self-rising flour
- 1 tbsp cornstarch or arrowroot starch
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup vegan butter or neutral oil, like canola or melted coconut oil
- 1 cup (200 g) light brown sugar
- 1 tbsp vanilla extract
- 1 cup coconut cream
- 1/3 cup dairy-free milk
- chopped orange-infused dark chocolate
- Toppings: vegan frosting drizzle, fresh pink-orange from @checkersa, pomegranate jewels.
Frosting drizzle:
- juice of 1 pink orange
- 1 1/2 cups icing sugar
Method
- Preheat the oven to 180 degrees Celsius. Prepare and measure out all of the ingredients.
- In a medium bowl, whisk together the dry ingredients like flour, cornstarch, and sea salt. Set aside.
- In a large mixing bowl, cream the vegan butter on high speed for 2-3 minutes, or until whipped and creamy.
- Into the butter add in the sugar and vanilla extract, and cream together until light and fluffy, about 2 minutes.
- Add the coconut cream until integrated into the vegan butter.
- Add in half of the flour mixture at first, and mix on medium-low speed until integrated.
- Then add in the remaining flour mixture, along with the dairy-free milk, and mix again.
- Use a rubber spatula to scrape the bottom and ensure that all flour and wet ingredients are combined.
- Fold in the chopped chocolate, pour the cake batter into your prepared loaf pan, and bake the pound cake for 45-50 minutes, or until a toothpick comes out clean.
- Remove from the oven and allow the pound cake to cool for 10 minutes in the pan.
- Then carefully flip the pound cake onto a cooling rack and back over to be right side up to cool completely
- For the frosting, press out the juice of the pink oranges and mix in the icing sugar, frost the cake, decorate, and derve!
