Best Vegan Sour Cream Poundcake
Ingredients:
3/4 cup (1 1/2 sticks) vegan butter, softened to room temperature
3/4 cup vegetable oil
2 1/2 cups granulated sugar
1 tablespoon pure vanilla extract
Optional: 1 tablespoon pure almond extract or a little more vanilla extract
1 1/4 cups non-dairy milk
1 tablespoon apple cider vinegar
3/4 cup Tofutti Better Than Sour Cream
2 1/2 cups + 2 tablespoons flour (spooned & leveled)
1/4 cup + 2 tablespoons cornstarch
1 tablespoon baking powder
1/4 teaspoon salt (only if using unsalted butter)
Directions:
Preheat oven to 350°F. Generously grease and flour a 10-cup Bundt pan or spray with baker’s spray. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes, scraping down sides of bowl as necessary.
Add oil, sugar, and extracts, and beat at medium speed only until well combined and creamy, another minute or two. Do not overbeat. Meanwhile, in a medium bowl, whisk together non-dairy milk and vinegar. Allow to curdle for a couple of minutes. Whisk in Tofutti Better Than Sour Cream until completely combined.
In another medium-large bowl, whisk together flour, cornstarch, baking powder and salt (if using). With mixer on very low speed or, preferably, folding by hand with a rubber spatula, add flour mixture, approximately one-fourth at a time, alternating with milk mixture, beginning and ending with flour mixture. Be sure to combine completely but avoid any excess beating. The batter will be thick and creamy with a slight grain from sugar. Transfer to prepared pan, gently smoothing top. Rap on counter a couple times to remove any air bubbles. Bake 70 to 80 minutes or until a wooden pick inserted in center comes out clean, top is golden brown, and edges are pulling away slightly from sides of pan.
Cool for 20 to 30 minutes in pan, then invert onto wire rack or serving plate, and cool completely, covered lightly with a dish towel if desired. Tightly cover any leftover cake and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.
