Pescatarian Vegan Almond Pound Cake

Total time1 hr 35 min

Prep time20 min

Cook time55 min

4.7

(25)

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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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