HOLIDAY RECIPE SERIES-Chef Donna’s Holiday Pound Cake

My absolute favorite dessert is pound cake. I not only love to eat it, it was the only cake I knew how to make. But since I became Vegan, I have not baked nor eaten any pound cake. So I can’t begin to tell you how excited I am to include Chef Donna’s Vegan Pound Cake. Keep scrolling to find recipe details and more about Chef Donna.


3 cups unbleached flour (may mix unbleached and whole wheat pastry) 

2 cups evaporated cane juice crystals or turbinado sugar

4 teaspoons aluminum/baking soda free Baking Powder, heaping

1 teaspoon salt

1 1⁄2 cups your favorite soymilk, plain or vanilla

1⁄2 package silken tofu, firm (blended till smooth)

2 tablespoons your favorite vanilla flavoring, alcohol-free 

1 cup canola oil

2 tablespoons lemon juice-reserved 


  1. Preheat the oven to 350°. 
  2. Mix dry ingredients together in a bowl.
  3. In a blender, blend liquid ingredients, flavoring and tofu together. 
  4. Slowly pour liquid mixture into dry mixture and gently blend together with a spoon or spatula. Be careful not to over-mix. Batter will initially be coarse. 
  5. Add 2 tablespoons of lemon juice to the batter and mix briefly. Batter will become smoother from lemon juice. Pour batter into the prepared Bundt pan. 
  6. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. 
  7. Cool for 30 to 45 minutes before applying frosting or glaze. Serves 20-24

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