Vegan Maple Yogurt Pound Cake

Playing around on one of my favorite websites,  Food 52 I stumbled upon a gem of a recipe. Maple yogurt pound cake, everything about this recipe sounded amazing. Moist and thick sweet dough mixed with olive oil to give the crust a thick savory texture. Given the fact that Almond Breeze yogurt just started showing up on my grocery shelves this recipe was prime for a vegan makeover. I replaced the eggs with cornstarch and use plan almond breeze yogurt. One of the best parts about this is that there is no required rise time and for the most part you might already have these ingredients at home.  The recipe turned out amazing and I literally could not stop eating it. I might have used a bit too much lemon zest because the lemon taste is quite strong, but I’m ok with that. If you don’t like lemon then omit the lemon zest. Luckily I have a bunch of hungry co-workers and the cake was gone by noon!   

Maple-Yogurt Pound Cake

1/2 cup Grade B Maple Syrup

3/4 Cup Almond Plain Yogurt

1/4 Cup Sugar

6 Tablespoons Cornstarch

1 Teaspoon Vanilla

1/2 Teaspoon Lemon Zest

1.5 Cups Flour

2 Tablespoons Baking Powder

1/4 Teaspoon Salt

1/2 Cup Oil

Directions:

1) Pre-heat your oven to 350 degrees. Grease a 8.5 by 4.5 baking pan well. Wisk your maple syrup, yogurt, cornstarch, sugar, vanilla and lemon zest together until incorporated well.

2) In a separate bowl combine your flour, baking powder and salt. (NO oil yet!)

3) Slowly combine the flour mixture with the liquids making sure to mix well. At this point the dough will be pretty thick and I found it easier to mix with a fork.

4) Add the oil bit by bit until it is incorporated well. The dough will be very greasy! See the picture below

5) Spread dough evenly in your greased baking pan and pop in the oven for 50-60 minutes. At 50 mins use the old toothpick trick to see how done it is.

 

This pound cake/ bread is amazing so make sure to have someone to share it with! You could eat it for breakfast crumbled in some oatmeal or dolip some yogurt on top of it! The hint of lemon mixed with the creamy texture of maple syrup and yogurt is literally to run for… I’m off for my 8 mile training run tonight.

I’m so happy its Friday by the way. This weekend is going to be a good one. Lots of time with friends and I’ll be going for another solid long run. Sunday I’m running the 18 miler NYRR Tune-Up race. I’m aiming to stay with the 10 min mile pace group for the first 15 miles then try to pull ahead for the finish. The course is 3 laps in Central Park, BRUTAL! I’ll let you know how it goes.

Today is the last day of Summer get out and enjoy! Tell me all about your weekend plans!!!!!!!

After all the oil has been added

 

And Vola!

 

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About rebacox

Pseudo athlete and vegan, learning to love all the imperfections in life. Follow me in my journey, training for races (a half marathon in all 50 states to be exact) and my adventures in the kitchen!
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