Chef Joeys Dairy Free Pound Cake Recipes

DAIRY-FREE GINGERBREAD CAKE

Steps:

• Lightly oil a 9-inch square baking pan.
• In a large bowl, sift together both types of flour, baking powder, ground ginger, cinnamon, nutmeg, salt, cloves, and allspice, and set aside.
• In a medium bowl, whisk together the remaining ingredients until well combined.
• Add the wet ingredients to the dry ingredients and whisk until blended.
• Pour the mixture into baking pan.
• Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.
• Allow to cool before serving.
• Serve with a scoop of soy ice cream!

CRUNCHY POUND CAKE

Steps:

• Preheat oven to 325º.
• Grease and flour bundt pan.
• Combine butter and shortening in mixer bowl.
• Add eggs and blend well.
• Add other ingredients.
• Beat on medium speed for 10 minutes.
• Pour into pan.
• Bake 70 minutes or until golden brown.
• Cool in pan 10 minutes.

DAIRY FREE FRUITCAKE (FRUITCAKE W/ NO EGGS, NO MILK BUT YUMMY)

Steps:

• Mix fruit and orange juice and soak overnight.
• Next day add 2 cups self raising flour.
• Put in tin and bake for 1 or 2 hrs at 140-150°C.
• (Scrumptious) (Use skewer to test finish time. When skewer comes out clean cake is done).

EGG FREE DAIRY FREE MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 and grease or spray a 13 x 9 pan with cooking spray.
• Sift together dry ingredients. Add remaining ingredients and mix until combined and smooth.
• Pour into prepared pan and bake for 35-40 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan before removing. Frost if desired.

THE BEST PEACHY POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs one a a time, beating well after each addition.
• Stir in vanilla and almond extracts.
• In a small bowl, combine dry ingredients. Add to creamed mixture.
• Fold in sour cream and peaches.
• Pour batter into prepared pan.
• Bake 75-85 minutes until toothpick inserted into center comes out clean.
• Dust with powdered sugar.

CHEF JOEY'S DAIRY FREE POUND CAKE

Steps:

• Zest the lemons and set aside. Do this before juicing as its easier.
• Set oven to 325'F.
• Grease a 16 cup tube pan. Dust with flour by swirling it around the bottom and sides. Then flour the tube as well. Tap out the excess.
• Sift the spelt, baking powder and salt together in a medium bowl and set aside.
• In the bowl of a stand mixer cream the margarine until it's light and fluffy.
• Add in the sifted sugar and beat for about 5 minutes making sure the sugar is well incorporated.
• Add the egg replacer in 1/4 cup increments until all added and make sure this is well mixed.
• Beat in the lemon zest and juice.
• With a good rubber spatula add in the sifted dry ingredients until well mixed.
• Mix in the vegan sour cream.
• Put the batter into your prepared tube cake pan.
• Bake for about 1 1/2 hours. Using a wooden kabob skewer test for done-ness. I stuck the skewer a few times near the middle as this is the thickest part. If it comes out clean then the cake is done.
• Cool on a metal rack for 15-20 minutes. Then run a knife around the outside of the cake.
• Turn the cake onto the metal cooling rack and then put it right side up. Let the cake cool completely.
• You can make this a few days ahead.
• Wrap in tin foil and store in the fridge.
• Remove what you're going to eat before serving and let come to room temperature.
• Bon Appetit!