Vegan Sour Cream Pound Cake

Better Than Sour Creamdessert
Written By Tofutti Brands, Inc.

Ingredients:

1/2 cup vegan butter

1 cup sugar

1/4 cup soy yogurt

1 cup Tofutti Better Than Sour Cream

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

Powdered sugar

Directions:

Preheat oven to 325 degrees. Grease a Bundt pan.

In a mixing bowl, cream vegan butter and sugar. Add soy yogurt, sour cream, and vanilla. Mix well.

Combine flour, baking powder, baking soda, and salt. Add to creamed mixture and beat until combined. Pour batter into prepared pan. Bake for 40 to 50 minutes, or until done. Cool in pan for 20 to 30 minutes.

Remove from pan. Sprinkle with powdered sugar.

vegan sour cream pound
Tofutti Brands, Inc.
Previous

Savory Cream Cheese Waffles
Next

Gluten-Free Spinach Pie