Connoisseurus Veg · by Alissa★ 5.0 (2)
Rosemary Lemon Vegan Pound Cake
NUTRITION · PER SERVING65M COOK
CAL 11%·PRO 10%
CARBS 38G71% OF CAL
3G FIBER16G OTHER19G TOTAL SUGAR
FAT 4G17% OF CAL
3G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, tender pound cake flavored with rosemary and lemon, made vegan with tofu and coconut milk. It's a sophisticated dessert that surprises with fresh, aromatic flavors.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 3/4 cups all-purpose flour ((whole wheat pastry flour works too))
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces (1 cup by volume) silken tofu
- 3/4 cup organic granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup full-fat coconut milk ((from a can))
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons finely chopped fresh rosemary
At a glance
PER SERVING · TIME 65M
CAL 11%·PRO 10%
CARBS 38G71% OF CAL
3G FIBER16G OTHER19G TOTAL SUGAR
FAT 4G17% OF CAL
3G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 55m
- Sodium
- 191mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 176mg
- Calcium
- 20mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 191MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.