Friday, May 31, 2013

Lemon Pound Cake With Blueberry Sauce & Coconut Whip Cream

Sometimes it's hard to give up certain foods when you go plant based/vegan.  But not this one....Pound Cake. I come across recipes that included  luscious, thick pound cake. Not anymore. This is a healthier version!

Lemon Pound Cake With Blueberry Sauce & Coconut Whip Cream

2 c. white cake flour
4 tsp. baking powder
1 tsp. extra fine sea salt
1 16 oz package soft silken tofu
1/2 c. pure maple syrup
1 1/4 tsp. pure lemon extract
1/2 tsp. vanilla

2 c. fresh/frozen blueberries
1/3 c. turbinado sugar
3 TBSP. lemon juice
2 tsp. corn starch or arrowroot

Coconut Whip Cream
1 13.66-oz. can unsweetened full fat coconut milk (let sit in refrigerator overnight to seperate)
1/3 c. powdered sugar
1/8 tsp. pure lemon extract

Preheat oven to 350 degrees. Lightly spray a bread/loaf pan with non-stick cooking spray.

For the Cake:
-Sift all the dry ingredients in a large bowl.
-In a blender add the tofu, maple syrup, lemon & vanilla extract. Blend until smooth.
-Add the wet ingredients to the dry ingredients. Stir until combined
-Pour into the prepared pan. Bake for 35 minutes or until toothpick comes out clean.
-Remove from oven and let cool.

For the Sauce:
-In a medium saucepan, add the blueberries and sugar. Stirring and smashing berries, bring to a simmer until juices are releasing.
-In a small bowl whisk together lemon juice and cornstarch. Add to the saucepan and stir until thicken.
-Turn off heat. If too thick, can stir in a little water.

For the Coconut Whip Cream:
-Put a medium size bowl and your mixer beaters in the freezer for 10 minutes to get good and cold.
-Remove bowl and beaters from freezer.
-Remove can from refrigerator. Avoid shaking it.
-Carefully open the lid and remove all the thick coconut solids and put in the bowl you had in the freezer, without getting any of the coconut water mixed in. Little scoops at a time. Save or dump the coconut water.
-Beat the coconut solids on medium speed for 30 seconds.
-Add powder sugar and beat for a minute.
-Add lemon extract and beat on low until incorporated and somewhat fluffy. It will be thick.
-Store in a container in the refrigerator.

Cut yourself a nice thick piece of cake and pour it with blueberry sauce and top with coconut cream!

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