Vegan Pound Cake with Vanilla - best little vegan cake

#chattingwithchops #vegancake #veganpoundcake

Welcome to Chatting with Chops
My name is Karen and I make fun and entertaining videos that might teach you something. I love to make vegan recipes, baking for two and low calorie bakes.

I also have a travel channel called Karen Norwood Travel. Go check it out if you want to see some simple, low budget, camping and other travel adventures. We do some cooking there too.

Vegan Angel Food Cake with Vanilla
original recipe - beplantwell.com with a few changes
Makes about 12 slices

Ingredients
2 Cups All-Purpose Flour
1/4 Cup Cornstarch
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/3 Cup Vegan Butter, soft
1 Cup White Sugar
2 Tbsp Olive Oil
2 Tsp Vanilla bean powder
1 Cup almond milk
2 Tsp Vinegar
Instructions
Preheat oven to 350F degrees. Mix together the almond milk and vinegar, set aside.
In a bowl, mix together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
In another bowl, add the soft vegan butter, sugar, oil and vanilla, and mix with an electric mixer until very light, creamy and fluffy (this may take a few minutes).
Gradually add the dry mixture to the butter mixture, alternating between the milk and vinegar (about 2-3 additions each), mixing well in between. The batter should be light and smooth.
Add to an ungreased angel food cake pan*, and bake for 35-45 minutes, or until the cake springs back up when gently pressed (can also test by inserting a toothpick--if it comes out clean without any wet batter on it, it's done).
Let cool for 1 hour in the pan, then transfer to a cooling rack. Once fully cooled, top with vegan whipped cream and mixed berries, enjoy!


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