Veganizing Pound Cake?
Has anyone ever done this before? I can seem to find a recipe on here. I was thinking of veganizing this Martha Stewart Recipe though I'm not exactly sure what to replace the eggs for. I was thinking a mixture of silken tofu and chickpea flour. I was also thinking of using some oil instead of margarine for the butter, but butter is one of things that seems essential in pound cake. Does anyone one else have some ideas?
that's a hell of a lotta eggs to replace! it looks like a standard plain pound cake recipe, so why don't you try searching for a vegan recipe instead?
I have the same problem with Spekulaas. It starts with a pound each of butter and eggs!!
I think that a mix of silken tofu and mimiccream would work for the eggs, use EB buttery sticks, omit the salt and add a leavening agent. I'd use baking powder and maybe a little bit of straight cream of tartar in the 'egg/butter' beating phase. Maybe even sub cake flour for the AP?
I wonder if this would work for madeleines!!
I didn't try it yet though.