vegan pound cake aquafaba
Feel free to add in other things according to your dietary needs like nuts dried fruit or other types of chocolate. This recipe gave me a great base to work from and the result was wonderful.
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Adding an egg to the batter will make it more cake-like but not vegan.
. Red wine chocolate cake mocha chocolate cake. Use 3 Tbsp AF per egg so about 12 c 1 Tbsp for the 3 eggs. You can use your favorite nut butter just make sure its all natural.
This is easy to remember from the saying- a pints a pound the world around. Cake keeps at room temperature for a day or two or in the fridge up to a week or so Ive heard but never tested out. And as a bonus I was able to make it vegan by substituting vegan butter and using aquafaba instead of the eggs.
I made it in a bundt pan cut it into three sections took one section to Christmas dinner ate most of a second section at home by myself and wrapped and froze the third piece so Ill have fruitcake later in the year. Since there are 16 ounces in a pound and there are two cups in a pint that means there are 8 fluid ounces in a cup. You could replace the buttermilk in full with yogurt or sour cream thinned with a little milk or water with red wine or replace 12 cup of it with strong.
Here are my substitutions. Incidentally the equivalency of a pound unit of weight to a pint unit of volume holds for water but does not hold for other substances of different densities than water. I made several changes because I wanted to make a VEGAN figgy pudding.
No one even commented on the difference. I used aquafaba chickpea water for egg. Coconut oil instead of butter.
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