Cream Chocolate Pound Cake

The Vegan Cream Chocolate Pound Cake is a simple recipe to make. You can make it in 75 minutes only. Vegans will enjoy this dessert. When we make batter for Vegan Cream Chocolate Pound Cake, it becomes creamy. You can also top this cake with melted chocolate. Make this yummy dessert for gatherings or a simple treat. This cake tastes like a normal pound cake, but with all the easily available vegan ingredients. Every slice of this cake is soft and delicious.

STATS:

• Number of calories: 290 kcal
• Prep duration: Fifteen minutes
• Serving size: 1 slice
• Cook duration: 55-60 minutes
• Cuisine: American
• Serving: 10-12 slices
• Total duration: 70-75 minutes
• Diet: Vegan
• Course: Dessert

EQUIPMENT:

• Oven
• Spatula
• Measuring cups
• Loaf pan
• Measuring spoons
• Whisk
• Mixing bowls

INGREDIENTS:

• 1 ¾ cups all-purpose flour
• One tsp baking powder
• 1 cup sugar
• ½ tsp salt
• Half a cup of cocoa powder
• 1 cup vegan cream
• ½ cup plant milk
• 2 tsp vanilla extract
• ½ cup oil
• 1 tbsp apple cider vinegar
• ½ tsp baking soda

INGREDIENT NOTES:

FLOUR:

• When we include flour in the cake batter, we get a soft surface.

COCOA POWDER:

• Cocoa powder gives the chocolate taste to this cake. You can make use of Dutch-processed cocoa in place as well.

VEGAN CREAM:

• Vegan cream provides moisture to the pound cake. Other vegan options are cashew or coconut cream.

PLANT MILK:

• We use plant-based milk to provide the moisture content in the cake. Any type of plant milk will work, like coconut, soy, almond milk, etc.

OIL:

• Oil helps in keeping the cake soft. Melted coconut oil is also an option.

APPLE CIDER VINEGAR:

• When apple cider vinegar mixes with baking soda, the cake lifts. Lemon juice is another alternative.

SUGAR:

• This ingredient adds a sweet taste to the cake. Use either white or brown sugar.

INSTRUCTIONS:

1. First step is heating your oven to 175°C.
2. Take the loaf pan and grease it up.
3. Whisk all the dry components in a bowl.
4. After that, mix the wet ingredients using another bowl.
5. Slowly incorporate the wet mixture into the dry one.
6. Mix till you form a smooth mixture.
7. After mixing, pour this mixture into the loaf pan.
8. Settle the top of the batter using a spatula.
9. You will need to bake this cake for 55 to 60 minutes.
10. To check, you can also use a toothpick.
11. Cool it down completely.
12. Slice the vegan Cream Chocolate Pound Cake and serve.

SERVING SUGGESTIONS:

• To add fruity goodness to your cake, you can include some fresh berries.
• Use vegan whipped cream to top your cake.
• On top of individual slices of the cake, add some melted dark chocolate.
• Have this cake with some tea.

TIPS:

• Avoid overmixing, as it will result in a dense cake.
• Cut the cake when it’s cooled down so that the slices do not crumble.
• Use good-quality cocoa powder to have a deep chocolaty taste.

STORAGE INFORMATION:

FRIDGE:

• Place the remaining cake slices inside a sealed vessel to keep them soft. Consume them within five days while keeping them chilled in the fridge.

FREEZER:

• We wrap the individual cake slices using cling wrap. Put them in the covered dish and freeze for 2 months.

FAQs:

Can we use a lesser amount of sugar?

• By eliminating ¼ cup of sugar, the cake will become less moist.

What is the substitute for oil?

• Applesauce is an option to use, but then the cake will not have the same richness.

What can we use instead of cream?

• Using thick canned coconut milk will work just fine.

NUTRITIONAL INFORMATION:

Calories: 290 kcal
Net carbs: 36 grams
Total carbs: 40 g
Fiber: Four grams
Protein: 4 g
Fat: Thirteen grams
Sodium: 190 mg
Potassium: 210 milligrams
Iron: 2.1 mg
Serving: 10-12 slices
Calcium: 45 milligrams
Vitamin A: 0 IU