Today we'll show you how to make this vegan keto lemon pound cake, a moist and spongy dessert recipe that bursts with flavour and nutrition.
The cake batter is prepared with almond meal, erythritol, silken tofu, and almond milk, then gently baked into a super soft lemony treat.
To prepare this dessert, we went all out, and we made it dairy-free, gluten-free, and sugar-free, suitable for both vegan and ketogenic diets.
Almon meal is made from grounded almonds, and it's the perfect wheat flour replacement in gluten-free and keto-friendly diets. This low-carb flour adds a rich, nutty flavour to any bakes, and it also provides healthy unsaturated fats and vitamins.
Erythritol is a zero-calorie natural sweetener that tastes as sweet as sugar, but it doesn't get digested. So, it won't add any sugars and calories to this pound cake. This ingredient is perfect for low-carb diets like ketogenic and diabetes-friendly eating regimens.
When you blitz silken tofu in a food processor, you get a smooth and creamy vegan replacement to butter. Also, as tofu packs plenty of plant-based proteins, each slice of this lemon cake provides almost 20% of your recommended daily intake for proteins. Not bad for a dessert!
We have used arrowroot starch to help to bind the ingredients and give structure to this flourless cake. It's the secret ingredient for perfect gluten-free baking as it reduces crumbling and adds thickness to the cake.
Let's get started!