Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Healthier take on pound cake; indulge with no regrets!

Recipe Summary

1 hr
10 mins
1 hr 30 mins
20 mins
1 8x5-inch loaf


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.

  • Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.

  • Mix soy milk and vinegar together in a small bowl. Let stand until curdled.

  • Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.

  • Pour batter into the prepared loaf pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.

  • Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.

  • Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.

Cook's Note:

Mixing cornstarch with the flours acts as a substitute for cake flour.

Nutrition Facts

398 calories; protein 6g; carbohydrates 63.4g; fat 14.6g; cholesterol 56mg; sodium 45.7mg. Full Nutrition