Mom's Non-Dairy Pound Cake
|Non-dairy pound cake has an irresistible texture - not too dense but not crumbly either.|
Pound cake is the ultimate cake for summer. It’s versatile and stays fresh much longer than most baked goods, especially in warm weather. It slices easily, doesn’t go crumbly and doesn’t need frosting -- a simple dusting of icing sugar is fine.
My dad’s favourite way to eat pound cake was as mocha cakes – leftover pound cake cut into two-inch cubes, frosted with a basic icing and rolled in chopped peanuts.
Mom has three good recipes for pound cake but she considers this one the best. The recipe came out of a Food & Wine magazine back in the 1980s.
The recipe is less expensive than traditional pound cake since it calls for oil instead of butter, which is helpful if you dog ate the butter that was softening on the counter. It also makes it a non-dairy pound cake since non-dairy milk can also be used.Serve thin-ish slices with chopped strawberries and whipped cashew cream (or sweetened Greek yogurt if you're good with dairy).
Mom's Non-Dairy Pound Cake (aka Sarah’s Pound Cake)Ingredients:
- 2 cups sugar
- 1 cup oil (grape seed or canola)
- 2 tsp. vanilla
- 5 eggs
- 3 cups flour, sifted with 2 tsp. double-acting baking powder and ¼ tsp. salt
- 1 cup milk (can use nut or seed milk in place of cow's)
- Preheat oven to 350 F. Grease and flour a 10” tube pan.
- Beat the sugar, oil and vanilla. Add eggs, one at a time. Beat mixture until thick and lemon coloured.
- Add flour, alternating with milk.
- Pour into prepared pan, smooth top with a spatula and bake for 60-70 minutes, until the edge starts to pull away from the side of the pan and a tester comes out clean.
This cake can also be made in two loaf pans.Green tips:
- If you bake and cook with canola oil be sure to use organic canola since most conventional canola is genetically modified.
- Use half whole wheat pastry flour for extra flavour and nutrition.