Yesterday was my baby sister’s birthday – she’s TWENTY now! I can hardly believe it; it seems like she was born yesterday. Anyway, much to my sister’s dismay, her body doesn’t handle dairy very well. Her birthday cake request? Dairy-free pound cake. Our dad found this recipe and it was a winner!
4 cups all-purpose flour
3 cups sugar
2 cups dairy-free margarine, softened (I used Earth Balance Vegan Buttery Sticks)
3/4 cup unsweetened plain almond milk
6 large eggs, at room temperature
2 tsp. vanilla extract
Preheat oven to 325*F. Place flour, sugar, margarine, almond milk, eggs, and vanilla (in that order) in the bowl of a heavy duty electric stand mixer. Beat at low speed for 1 minute, stopping to scrape down the sides. Beat at medium speed for 2 minutes.
Pour into a greased and floured 10 inch (16 cup) tube pan (I used a beautiful bundt pan), and smooth. I suggest placing the pan on a cookie sheet in case it bakes over like mine did. 🙂 Bake for 1 hour and 30 minutes, or until a long wooden pick inserted in the center comes out clean – mine took about 2 hours. Cool the cake in the pan on a wire rack for about 10 minutes, then remove the cake from the pan to the wire rack and cool completely. If you want the best flavor, make this cake 24 hours before you’re going to serve it. I don’t know why, but it really develops if you let it sit!
You can top it with ice cream, strawberries, hot fudge, whatever you like. It’s just so good.