Rosemary Orange Pound Cake

Vegan Pound Cake

There is so much going on on social media, including this recipe you’re right, that makes instagram hungry of more content and I try not to fall into being a slave of it and of course it affects if you want to build your brand and/or grow your business it’s really all a big ball of addiction so for the few who will view this recipe thank you for being here and I hope this tiny part of my life helps you bring an extra smile out on your family.

I’ve heard so many people say “when we get back to normal” and honestly I really don’t think everything will be back to normal; one thing is certain that I would love for some things to be the new way of living like most people smiling on streets and cars aren’t racing through neighborhood streets it really makes the day so much better; so if you are reading this remember to smile to that person walking across the street don’t be glued to your phone (reading this HA!) remember the new “back to normal” can only be better if you make little changes in ourselves.

I know you are probably expecting a more traditional pound cake recipe with 1 pound of each but this vegan version is a tad different and yet it’s dense and moist like a traditional pound cake; if you keep the frosting for another day it can be frozen into pieces, wrapped individually in plastic.

Rosemary Orange Pound Cake

Vegan

Makes: 8 servings

Prep time: 20 mins

Cook time: 1 hr 5 min

2 cups flour

1 ½ tsp baking soda

3/4 tsp cream of tartar

1 cup sugar

1/8 tsp salt

1/3 cup vegetable oil

3/4 cup milk

1/3 cup orange juice

1 tsp vinegar

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1 Tbsp fresh rosemary, finely chopped

1 ¾ Tbsp orange zest

1 tsp lemon zest

FROSTING

1 cup powdered sugar, sifted*

2 Tbsp orange juice**

Instructions:

1. Preheat your oven at 350F and prepare your loaf pan (mine was 4.5” by 8.5”; butter (I use soft coconut butter) and place parchment paper for easy unmolding
2. Combine milk, vinegar and juice let rest for a couple of minutes; in a separate bowl combine all dry ingredients but sugar and set aside.
3. With an electric mixer, mix sugar and milk mixture until sugar is slightly dissolved; slowly add the dry ingredients and mix for a couple of minutes until everything is throuhgly combined and finally add in the zests and rosemary and beat for about 15 extra seconds to quickly mix them in.
4. Pour over mold and bake for 1 hour and 5 minutes; once is out of the oven let rest 10 minutes in it’s mold and then leave out on a cooling rack for full cooling.
5. For the frosting simply mix the sugar and orange juice and pour over your cake, wait about 10 minutes so it sets to serve. Share and enjoy!

*You can simply put your regular granulated sugar in a blender and pulverize it.

** you can add more if you like a runnier frosting.