Swirly Pound Cake

Swirly Pound Cake (3)

This cake is true to its name, with a full cup (pound) of vegan butter, but it’s well worth the indulgence. Consider this your family’s social distancing reward of the week!

Ingredients:

  • 1 and 1/3 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup Earth Balance butter, softened
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 2 Ener-G eggs
  • 3/4 cup sweetened condensed coconut milk
  • 1 tablespoon cocoa powder
  • 2 tablespoons hot water
  1. To prepare the batter, mix the flour, baking powder, and salt in a large bowl. Set aside.
  2. In the bowl of a stand mixer, beat the butter, sugar, and vanilla until creamy. Add the Ener-G eggs and beat until combined.
  3. Add the flour and condensed milk, beating just until combined.
  4. In a small bowl, whisk together the cocoa powder and hot water. Spoon 1 cup batter into a clean bowl and add the cocoa mixture, whisking until combined.
  5. Alternate adding the vanilla and chocolate batters to a greased 9×5-inch loaf pan, beginning and ending with the vanilla. Use the tip of a knife to swirl through a few times for a marbled effect.
  6. Bake at 350 degrees F for 60 minutes; a wooden pick inserted in the center should come out clean. Transfer to a wire rack and cool completely.

Swirly Pound Cake (1)

 

3 thoughts on “Swirly Pound Cake

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