Ingredients for Chef Joey's Dairy Free Pound Cake
- Spelt Flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- Earth Balance Margarine
- Raw Sugar
- Egg Substitute
- Lemon Juice
- Vegan Sour Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chef Joey's Dairy Free Pound Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chef Joey's Dairy Free Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together oil, lemon zest, lemon juice, dairy-free milk, vanilla extract, and softened vegan butter.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar (optional) and serve with your favorite toppings.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
169g
Fat
0g
Carbs
14g