#moistpoundcake

A dense and moist pound cake that doesn't use any animal products. This vegan version has the sour taste of buttermilk without any dairy, making a tasty dessert that doesn't hurt animals.

Ingredients: 2 cups all-purpose flour. 1 cup almond milk or any other non-dairy milk. 1 tablespoon apple cider vinegar. 1 cup vegan butter, softened. 1 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/2 teaspoon salt.

Instructions: Preheat oven to 350F 175C. Grease and flour a 9x5 inch loaf pan. In a small bowl, combine almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle, creating vegan 'buttermilk'. In a large mixing bowl, cream together vegan butter and sugar until light and fluffy. Add vanilla extract to the butter-sugar mixture and mix until well combined. In another bowl, sift together flour, baking soda, and salt. Alternately add the flour mixture and vegan 'buttermilk' to the creamed butter-sugar mixture, beginning and ending with the flour mixture. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Prep Time: 15 minutes

Cook Time: 50 minutes

A delightful parfait featuring the flavors of Cranberry Sour Cream Pound Cake. The sweet and tangy cranberry sauce complements the moist pound cake and creamy sour cream layers.

Ingredients: 1 cup cranberries, fresh or frozen. 1/4 cup granulated sugar. 2 cups sour cream. 1 cup unsalted butter, softened. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup powdered sugar, for dusting optional.

Instructions: Preheat the oven to 325F 163C. Grease and flour a bundt pan. In a small saucepan, combine cranberries and 1/4 cup sugar. Cook over medium heat until cranberries burst and mixture thickens. Set aside to cool. In a large mixing bowl, cream together butter and 2 cups sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the butter mixture, alternating with sour cream. Begin and end with the dry ingredients. Fold in the prepared cranberry mixture. Pour the batter into the prepared bundt pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Once cooled, cut the pound cake into cubes. To assemble parfaits, layer the pound cake cubes with dollops of sour cream and additional cranberry sauce. Repeat the layers as desired. Dust the top with powdered sugar if desired. Serve immediately and enjoy your Cranberry Sour Cream Pound Cake Parfait!

Prep Time: 30 minutes

Cook Time: 70 minutes