Vegan Red Velvet Pound Cake

Vegan Red Velvet Pound Cake

What's better then pound cake? Not much...a moist and buttery cake all in one. A perfectly old fashion dessert that has been served for as long as I can remember. It strikes a nerve in our hearts for the memories we have with it. Whether you enjoyed it shortcake style with strawberries or by itself while standing in front of the fridge...What? Oh you know you have do that too! This recipe shows you how to make that old fashion dessert, but with a new spin. This new pound cake recipe combines the love of red velvet, with the moist and rich taste with a creamy glaze all over. You will be going back for seconds and wondering if it's okay to eat it for breakfast...I won't tell if you do, I promise. Don't forget that this recipe makes two loaves, great to share with a loved one or as a nice homemade gift. Serve after dinner with an adult beverage or serve to the kiddos with vegan milk. However you serve it, you will be sure to walk away from your plate happy tummy. Enjoy!

Ingredients

1 cup vegan butter or shortening, at room temperature
1/3 cup vegan sour cream
2 Tablespoons vegan cream cheese, softened
2 1/2 cups organic cane sugar
2 teaspoons The Vegg with 1/2 cup hot water (Equal to 4-5 Eggs)
3 cups flour
1/3 cocoa powder

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 3/4 cup vegan milk with 1 3/4 tsp vinegar
1 teaspoon pure vanilla extract

Vegan friendly red food coloring (beet juice), to desired color

Glaze
2 cups organic confectioner sugar 

4 Tablespoons vegan milk

2 Tablespoons vegan cream cheese, softened

Directions

Hear the oven to 350 degrees.

Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.

Cream the vegan butter and 2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 3-5 minutes.



With the mixer on medium speed, add the vegg, vegan sour cream, and cream cheese .





Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine the vegan buttermilk mixture and vanilla. Add the flour and vegan buttermilk mixtures alternately to the batter, beginning and ending with the flour.







Only you have it mixed, add in the red coloring and cocoa powder and mix well to combine.

Once you are ready to bake, divide the batter evenly between the pans, smooth the tops.

Bake for 45 minutes to 1 hour, until a cake tester comes out clean. Let them cool before removing them from the pan. Once cooled down, let them cool completely on a rack.

Glaze
Combine the confectioners' sugar and the vegan milk in a bowl, mixing with a wire whisk until smooth. 

Pour over the tops of the cakes and allow the glaze to drizzle down the sides. Set to rest and let the glaze harden. 



Once the cakes are set up, cut to serve. Pair with an adult beverage or a big glass of vegan milk. Refrigerate and enjoy again and again. Enjoy! 

Ready to Serve Pound Cake