7 years ago1,000+ Views
The focus of this cake is the warming, comforting vanilla flavor backed up with nutritional support ;) These aren't made with the typical "pound" of butter, "pound" of sugar, and "pound" of bleached, processed flour! These are made with whole wheat pastry flour, a small amount of sugar, and a few protein sources to keep you fuller for longer. So this a special pound cake, where the extracts are removed, added in vanilla paste and changed up a few ingredients for the ultimate pound cake--moist, decadent, and spewing vanilla essence. With a soft texture and tender crumb, this cake is absolutely perfect! Not unbearably sweet so that your teeth will ache later, but just enough to satisfy your cravings. Start: Vanilla Bean Pound Cakes: [eggless, low fat, low sugar, high fiber, high protein]-(makes 2 mini pound cakes) Dry: 240g (2 cups) Whole Wheat Pastry Flour 48g (1/4 cup) Granulated Erythritol* (or other dry sweetener) 32g (1/4 cup) Arrowroot Starch (or cornstarch) 30g (1/4 cup + 2 tbs) Whey Protein Concentrate 1+1/2 tsp Baking Powder 1/2 tsp Baking Soda 1/4 tsp Salt Wet: 112g (1/2 cup) Plain, Nonfat Greek Yogurt 182g (2/5 package) Lite Firm Tofu, drained/rinsed/pressed 185g (3/4 cup) Applesauce (unsweetened) 42g (2 tbs) Agave Nectar 28g (2 tbs) Walnut Oil (or any other neutral oil) 2 tbs Vanilla Paste (not extract) 2 tsp Stevia Extract 1 tsp Butter Extract 3/4 tsp White Vinegar Glaze:* 1/3 cup Agave Nectar 1 tbs Vanilla Paste (not extract) *If not making glaze, increase stevia extract to 3 teaspoons and vanilla paste to 3 tablespoons --or-- use Truvia baking blend (which contains sugar, but is sweeter than erythritol) and 3 tablespoons of vanilla paste. Another topping option is this amaaazing white icing, just add 1 teaspoon of vanilla paste for more vanilla flavor! Directions: 1. Adjust oven rack to middle of the oven, and preheat to 325 degrees Fahrenheit. Spray two mini loaf pans with cooking spray and set aside. 2. In a large blender, add all the wet ingredients except the vanilla paste, stevia and butter extract. Puree until tofu is completely liquified. Pour into a large mixing bowl and stir in the vanilla paste, stevia, butter extract and vinegar. 3. In a medium bowl, whisk together the dry ingredients. Add 1/3 of this mixture to the wet ingredients and gently fold with a rubber spatula until barely mixed (there should be clumps of the dry ingredients, it is very important not to overmix this batter). Add another 1/3 of the dry and gently fold again. Add the rest of the dry and fold on last time. 4. Scoop the batter into the loaf pans (it should reach close to the top of the sides of the pans), flatten the surface with the spatula and put into the center of the oven (not too close to the door, it needs to be in the center! I know, what a fussy cake). Bake for 33 minutes at 350 degrees, then reduce temperature to 275 and bake for 10 minutes. When surface of cake springs back when touched and surface has browned, remove from oven and let cool in the loaf pans for 30 minutes. 5. Take the cakes out of the pans, put on a plate, cover and refrigerate overnight (you can eat it fresh too, I just baked it at midnight and didn't want to eat the whole cake a slice of cake right before bed). Slice cake when completely cooled. 6. For the glaze, stir together the glaze ingredients in a small bowl and drizzle a bit over each slice before serving.