Breastfeeding Friendly Vegan Almond Pound Cake
Total time1 hr 35 min
Prep time20 min
Cook time55 min
4.7(25)
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Learn more →Ingredients
10 servings
For the flax eggs
- 3 tbsp ground flaxseed
- 9 tbsp water
For the cake
- 1 cup vegan butter, softened
- 1 cup organic cane sugar
- 1 ½ tsp almond extract
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ cup plant-based milk
For the glaze
- 1 cup powdered sugar, sifted
- 2–3 tbsp plant-based milk
- ¼ tsp almond extract
For serving
- 2 tbsp sliced almonds (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides.
- 2
In a small bowl, stir together the ground flaxseed and 9 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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