This might be the greatest pound cake I’ve ever made. The fact that it is both vegan and gluten-free blows my mind. The recipe makes two loaves and they were GONE in less than 24 hours. My family was like a pack of wild hyenas circling the cutting board and stealing slices. If you want to make everyone you know love you, I highly suggest baking a couple of these to share.
This recipe was yet another feedfeed discovery, from Stephanie Salvatore (@calisalvi on the feedfeed). Hers was gluten-free, and I adapted it to be vegan. You’ll note that I’m again using aquafaba, because I am clearly obsessed with it’s magical egg-like powers. And despite the fact that there are a few different layers, this is actually a pretty easy one, plus you get two cakes for your trouble. Ok, what are you waiting for? Go make these now.
P.S. If you need something to do with your aquafaba chickpeas, you could toss them in some olive oil and salt, roast them at 400° for about 20 minutes, and throw them on salads or things. Just a thought. You won’t hate it.