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    You are in: Home / Dairy-free / Chef Joey's Dairy Free Pound Cake Recipe
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    Chef Joey's Dairy Free Pound Cake

    Chef Joey's Dairy Free Pound Cake. Photo by Chef Joey Z.

    1/2 Photos of Chef Joey's Dairy Free Pound Cake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 55 mins

    25 mins

    1 hrs 30 mins

    Chef Joey Z.'s Note:

    I love pound cake. It has been a favorite with me since I was a small child. But, I don't like all the calories most of them have, so I've come up with this and as you can see from the photos it turned out great. The taste is really nice and I love the hint of lemon that shines through this recipe. This would be delicious with your favorite syrup, fresh fruit or a dollop of non-dairy whipping cream...Yum!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Zest the lemons and set aside. Do this before juicing as its easier.
    2. 2
      Set oven to 325'F.
    3. 3
      Grease a 16 cup tube pan. Dust with flour by swirling it around the bottom and sides. Then flour the tube as well. Tap out the excess.
    4. 4
      Sift the spelt, baking powder and salt together in a medium bowl and set aside.
    5. 5
      In the bowl of a stand mixer cream the margarine until it's light and fluffy.
    6. 6
      Add in the sifted sugar and beat for about 5 minutes making sure the sugar is well incorporated.
    7. 7
      Add the egg replacer in 1/4 cup increments until all added and make sure this is well mixed.
    8. 8
      Beat in the lemon zest and juice.
    9. 9
      With a good rubber spatula add in the sifted dry ingredients until well mixed.
    10. 10
      Mix in the vegan sour cream.
    11. 11
      Put the batter into your prepared tube cake pan.
    12. 12
      Bake for about 1 1/2 hours. Using a wooden kabob skewer test for done-ness. I stuck the skewer a few times near the middle as this is the thickest part. If it comes out clean then the cake is done.
    13. 13
      Cool on a metal rack for 15-20 minutes. Then run a knife around the outside of the cake.
    14. 14
      Turn the cake onto the metal cooling rack and then put it right side up. Let the cake cool completely.
    15. 15
      You can make this a few days ahead.
    16. 16
      Wrap in tin foil and store in the fridge.
    17. 17
      Remove what you're going to eat before serving and let come to room temperature.
    18. 18
      Bon Appetit!

    Ratings & Reviews:

    • on September 19, 2011

      55

      Excellent cake! I loved this cake! I was trying to make a dense vegan cake without soy, so I subbed Mimic-creme (a cashew cream) for the sour cream. It worked great, but made the cake really dense and moist. So I might cut back a little next time. I also use 1/2 all purpose flour in place of the spelt. For the egg replacer, I used 7 tablespoons of Ener-G plus enough water to make 1.5 cups. This cake is great, and I'm definitely going to make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chef Joey's Dairy Free Pound Cake

    Serving Size: 1 (66 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 176.8
     
    Calories from Fat 0
    88%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 123.7 mg
    5%
    Total Carbohydrate 42.6 g
    14%
    Dietary Fiber 0.0 g
    0%
    Sugars 42.3 g
    169%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    spelt flour

    Earth Balance margarine

    vegan sour cream

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