Mini Almond Poundcakes

Description

These cakes are just lovely and darling. The crumb is somehow both dense and fluffy. The edges are crispy and sweet. And the almond flavor is simply divine!
 
You can make a cute little bite-sized dessert out of these, that might be perfect for spring holiday snacking. Slice a few of the loaves 1/4 inch thick, and top with a dollop of vegan cream and a sliced strawberry. Now you’ve got a great little sweet that’s easy to grab.
 
This recipe is another delicious creation of Jewish Veg supporter Isa Chandra Moskowitz and her Post Punk Kitchen

Summary

Yield
mini poundcakes
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

7 ounces
almond paste
6 ounces
extra firm silken tofu (vacuum packed kind, like Mori-nu)
1 cup
almond milk (or your favorite non-dairy milk)
1 cup
granulated sugar
1 teaspoon
pure vanilla extract
1⁄2 cup
refined coconut oil (melted)
2 cups
all-purpose flour
1 1⁄2 teaspoon
baking powder
1⁄2 teaspoon
salt

Instructions

Preheat oven to 350 F. Lightly grease an 8-loaf mini-loaf pan. Break almond paste up into smaller pieces and drop into a blender. Add the tofu, almond milk, and sugar. Blend until smooth, scraping down the sides with a rubber spatula to make sure you get everything. Add the vanilla and stream in the melted coconut oil and blend again.
 
Transfer mixture to a large mixing bowl. Sift in flour, baking powder and salt and whisk until smooth. An electric hand mixer will work best because the batter is quite thick, but a strong metal whisk will get the job done, too. Fill mini-loaf compartments about 3/4 full, this should be about 1/2 cup of batter.
 
Bake for for 30 minutes, then lower heat to 325 F and bake for 10 more minutes, until lightly browned and firm to the touch. Remove from the oven and let cool for a few minutes, then transfer to a cooling rack to cool completely. Serve with vegan cream and strawberries.

Notes

It’s totally worth it to get a mini-loaf pan, but if you have a 9×5 loaf pan, you can use that instead. The baking time will be more like 50 minutes to an hour, lowering the heat to 325 F after 40 minutes.
 
You can also make these as cupcakes by using a muffin tin. Baking time will probably be around 24 minutes. Top each cake with vegan cream and a sliced strawberry.
 
A few good suggestions for premade vegan whipped cream are SoyAToo in a box (not the can), and Healthy Top. The fine people at So Delicious also make a dairy free whipped cream called Coco Whip.
 
Marzipan and almond paste are different things, believe it or not. Will marzipan work here? Maybe it would, but proceed at your own risk.

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