TOFU in CAKE? I’m really living up to the stereotypical “vegan” right now….buu…

TOFU in CAKE? I’m really living up to the stereotypical “vegan” right now….buuuuut when I tell you that you can’t taste it…I truly mean it🤝

This lemon pound cake is really giving Starbucks a run for their money. It’s soooo moist and has the PERFECT amount of citrusy tang. Couldn’t help but have a lil photo shoot with it. It’s gluten free AND loaded with protein thanks to the tofu. Gimme allll the citrusy flavours for spring please + thanks! 🌸🌼🌺

DRY INGREDIENTS:
– 1/2 package of silken tofu
– 1/4 cup coconut oil
– 1 cup plant milk
– 1 cup sugar of choice
– zest from 1 full lemon
– 3.5 TBSP of lemon juice
– 1 tsp vanilla extract

DRY INGREDIENTS:
– 2 cups oat flour
– 1/2 tsp salt
– 2 tsp baking powder
– 1/4 tsp baking soda

LEMON ICING:
– 1 cup powdered sugar
– 1 tbsp plant milk
– 2 tbsp lemon juice
– 1 tsp vanilla

Preheat oven to 350. Blend all of the wet ingredients. Whisk the dry ingredients together and then combine the wet and dry. Don’t over mix! Pour into a prepared pan with parchment paper and bake for 40-45 minutes until golden brown. Let cool and combine icing ingredients in a bowl. Drizzle with lemon glaze and you’re done!! 🌱🤍 recipe inspo: nora_cooks_vegan_