1/3 cup vegan butter or neutral oil, like canola or melted coconut oil
1 cup (200 g) light brown sugar
1 tbsp vanilla extract
1 cup coconut cream
1/3 cup dairy-free milk
chopped orange-infused dark chocolate
Toppings: vegan frosting drizzle, fresh pink-orange from @checkersa, pomegranate jewels.
Frosting drizzle:
juice of 1 pink orange
1 1/2 cups icing sugar
Method
Preheat the oven to 180 degrees Celsius. Prepare and measure out all of the ingredients.
In a medium bowl, whisk together the dry ingredients like flour, cornstarch, and sea salt. Set aside.
In a large mixing bowl, cream the vegan butter on high speed for 2-3 minutes, or until whipped and creamy.
Into the butter add in the sugar and vanilla extract, and cream together until light and fluffy, about 2 minutes.
Add the coconut cream until integrated into the vegan butter.
Add in half of the flour mixture at first, and mix on medium-low speed until integrated.
Then add in the remaining flour mixture, along with the dairy-free milk, and mix again.
Use a rubber spatula to scrape the bottom and ensure that all flour and wet ingredients are combined.
Fold in the chopped chocolate, pour the cake batter into your prepared loaf pan, and bake the pound cake for 45-50 minutes, or until a toothpick comes out clean.
Remove from the oven and allow the pound cake to cool for 10 minutes in the pan.
Then carefully flip the pound cake onto a cooling rack and back over to be right side up to cool completely
For the frosting, press out the juice of the pink oranges and mix in the icing sugar, frost the cake, decorate, and serve!
Photo Gallery
I hope you love this beautiful yummy citrus cake!!
