Description
A rich, buttery pound cake using plant-based egg replacement, halal ingredients, and maple syrup. This gluten-free option boasts a tender, substantial crumb and a golden hue.
Ingredients
1 cup unsalted butter, softened
1 cup caster sugar
4 tablespoons all-purpose yogurt
1 cup all-purpose flour (gluten-free option available)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon halal-certified vanilla extract
1 cup unsweetened almond milk
Instructions
Preheat oven to 325°F (160°C)
Get 10-inch tube pan with non-stick coating
In a separate bowl, whisk together flour, baking powder, and salt
Cream butter and sugar together until light and fluffy
Add all-purpose yogurt in 2 batches, beating well after each
Stir in vanilla and 1/2 cup unsweetened almond milk
Alternate adding flour mixture and remaining almond milk in pan
Scrape down sides frequently with rubber spatula
Turn batter into prepared pan evenly
Bake for 45 minutes, cooling on wire rack for 1 hour before slicing
Notes
Room temperature butter ensures best emulsion.
Use halal-certified vanilla extract.
Opt for ceramic skewers to test doneness.
Replace butter with vegan butter for fully plant-based version.
Cool completely before slicing to avoid crumbliness.
- Prep Time: 30
- Cook Time: 45
- Category: Desserts
- Method: Baking
- Cuisine: American Traditional