Italian Cream Pound Cake

This delicious vegan homemade strawberry-flavored Italian Cream Pound Cake mimics the regular Italian cake perfectly without using even a trace amount of animal-derived products. The cake features regular cake/all-purpose flour with vegan butter, milk, sugar, baking soda & powder, coconut, walnuts, essence of almond & vanilla, and pureed strawberries. The glaze is made of vegan milk & vegan cream cheese along with sugar & vanilla essence. All items are carefully chosen to make the cake purely vegan. This vegan homemade strawberry-flavored Italian Cream Pound Cake is as delicious, nutritious, & packed with fiber as the regular one.

NUMERICAL REVIEW:

• Diet: Vegan
• Course: Dessert
• Cuisine: American-Italian
• Time for prep: Twenty mins
• Fifty-five mins for cooking
• Working time(in total): 75 minutes
• Size/serving: A slice
• Yield in total: 12 slices
• Mode of cooking: Baking
• Level of difficulty: Intermediate

TOOLS:

• Toothpick
• A bundt pan/loaf pan(9 by 5 inch)
• Food processor/blender(To puree the strawberries)
• An electric mixer/hand whisk
• Wire rack for cooling
• Bowls for mixing
• Spatula(rubber)

INGREDIENTS:

FOR THE CAKE:

• 0.5 tsp. of baking soda
• All-purpose/cake flour, two cups
• 1/2 cup of pecans/walnuts
• One tsp. of baking powder
• 0.5 cup of shredded coconut, unsweetened
• One cup of granulated cane sugar
• 1/2 tsp. of almond essence
• Salt, 0.25 tsp
• 2 tsp. of almond essence
• Puree of fresh strawberries, one cup
• 1 tbsp. of apple cider vinegar
• Canned milk of coconut(full-fat), 3/4th cup
• Half cup of soft vegan butter

VEGAN GLAZE:

• 2 tbsp. of coconut cream/cream cheese(vegan)
• Vegan milk, ~2 tbsp.
• 1/2 tsp. of vanilla essence
• Half a cup of sugar. powdered
• Red food color, a bit

INSTRUCTIONS:

1. We would set the oven temperature at one-seventy-five degrees F & get to work.
2. Coat a loaf/bundt pan with a thin layer of oil & dust using the flour.
3. Add the flour, powder sugar, baking soda, & salt in dish.
4. Add the puree of strawberry, essence of vanilla & almond, coconut milk, apple cider vinegar, & melted butter in another bowl.
5. Mix to combine the liquid items well.
6. Now, add the dry mix to the liquid mix in portions & fold in between.
7. When all the dry mix & liquid mix combine to form a batter, add the chopped nuts & shredded coconut.
8. After folding the add-ins properly, transfer the batter into the bundt/loaf pan(prepared).
9. Place the pan inside the oven(already hot) till the knife you inserted comes out without any traces of cake.
10. It may take ~fifty-five mins, then transfer the cake from the oven to the counter.
11. Demold the cake & keep it on the wired rack.
12. Meanwhile, mix the cream cheese(vegan), vegan milk, powdered sugar, & vanilla essence.
13. When the cake comes to the surrounding temperature, drizzle the vegan cream glaze you just made.
14. Garnish the cake with fresh strawberries/a dollop of whipped cream.
15. Now, your vegan strawberry Italian Cream Pound Cake is ready to serve & slice!

TIPS:

• To get the finest crumbs, one must sift the dry items in the proper way.
• The universal rule for perfect baking is to use all items at normal room temperature.
• Before drizzling the glaze, allow the cake to come at ambient temperature. Otherwise, the glaze start melting.

HOW TO PRESERVE(LEFTOVERS):

CHILLING:

• Save the slices of cake(leftovers) in a container with a sealed lid. Refrigerate them for ~five days.

FREEZING:

• We can cover the slice of cake in plastic wrap and preserve the dish for 60 days.

FAQs:

What may be a substitute for coconut milk?

• If you don’t have the coconut milk available, then soy cream/oat cream(unsweetened) will work.

Is glazing the cake necessary?

• Glazing the cake is not mandatory. You may skip it if you want, but we glaze the cake to mimic the regular Italian Cream Cake.

May we use the flour of almonds?

• No, this recipe doesn’t favor the almond flour. Stick to the cake flour/all-purpose flour.

NUTRITIONAL FACTS/SERVING:

Size/serve: One slice(1/12th of total yield)

Calories: ~215 kcal

Carbs in total: Twenty-eight grams

Fiber: 2 grams

Net carbohydrates: Twenty-six grams

Fats: 10 g

Sugar: Twelve grams

Proteins: 3 grams

Sodium: 150 mg