Chef Joeys Dairy Free Pound Cake Recipes

CHEF JOEY'S DAIRY FREE POUND CAKE

Steps:

• Zest the lemons and set aside. Do this before juicing as its easier.
• Set oven to 325'F.
• Grease a 16 cup tube pan. Dust with flour by swirling it around the bottom and sides. Then flour the tube as well. Tap out the excess.
• Sift the spelt, baking powder and salt together in a medium bowl and set aside.
• In the bowl of a stand mixer cream the margarine until it's light and fluffy.
• Add in the sifted sugar and beat for about 5 minutes making sure the sugar is well incorporated.
• Add the egg replacer in 1/4 cup increments until all added and make sure this is well mixed.
• Beat in the lemon zest and juice.
• With a good rubber spatula add in the sifted dry ingredients until well mixed.
• Mix in the vegan sour cream.
• Put the batter into your prepared tube cake pan.
• Bake for about 1 1/2 hours. Using a wooden kabob skewer test for done-ness. I stuck the skewer a few times near the middle as this is the thickest part. If it comes out clean then the cake is done.
• Cool on a metal rack for 15-20 minutes. Then run a knife around the outside of the cake.
• Turn the cake onto the metal cooling rack and then put it right side up. Let the cake cool completely.
• You can make this a few days ahead.
• Wrap in tin foil and store in the fridge.
• Remove what you're going to eat before serving and let come to room temperature.
• Bon Appetit!

MIMI'S POUND CAKE

Steps:

• Cream butter and sugar.
• Drop in eggs one at a time, stirring after each.
• Fold in flour and mix well.
• Add vanilla.
• Bake in 350 degree Fahrenheit oven for about 50 minutes.

DAIRY-FREE GINGERBREAD CAKE

Steps:

• Lightly oil a 9-inch square baking pan.
• In a large bowl, sift together both types of flour, baking powder, ground ginger, cinnamon, nutmeg, salt, cloves, and allspice, and set aside.
• In a medium bowl, whisk together the remaining ingredients until well combined.
• Add the wet ingredients to the dry ingredients and whisk until blended.
• Pour the mixture into baking pan.
• Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.
• Allow to cool before serving.
• Serve with a scoop of soy ice cream!

RUM POUND CAKE

Steps:

• Preheat the oven to 325°F; spray or grease a bundt pan and sprinkle brown sugar on the bottom then pecans.
• Mix all other ingredients together until well blended and add to bundt pan.
• Bake for about one hour, depending on your oven, make sure you check the cake to make sure it is done.
• Invert on a cake plate and cool until just warm.
• Meanwhile make the glaze by melting the butter in a pot and add in the water and sugar. boil for about 5 minutes stirring constantly, remove from heat and stir in the rum.
• When the glaze is cooled brush it over the cake. I usually end up pouring it. enjoy!