Lemon Pound Cake (Tofu for extra protein) *Vegan

This recipe is light, moist & soft. It has around 1/2 the sugar content of most Lemon Pound cakes yet is still a treat. I usually prefer to use almond, oat or coconut flour; however most advised against this for the best texture. 

*Loaf is still yummy without the glaze if you're avoiding excess sugar. 

Recipe inspiration: Murielle Banakissa with modifidations


(I did Organic ingredients for all)


  • 2 cups Organic all-purpose flour  
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 baking soda
  • 1 cup unsweetened almond milk 
  • 1/2 cup coconut sugar
  • 150g extra firm tofu (a little less than half a pack)
  • 1/4 cup melted EV coconut oil
  • 1 tbsp lemon zest
  • 3 tbsp lemon juice (you'll need either 3-4 small lemons or 2 large for recipe)



  • 1/2 cup powdered sugar
  • 1 1/2 tsp lemon juice
  • Lemon zest (garnish)



  1. Preheat oven to 350 degrees F. Oil loaf pan with coconut oil
  2. Add flour, baking powder, salt and baking soda to large bowl. Mix and set aside.
  3. Add almond milk, coconut sugar, tofu, coconut oil, lemon zest, and lemon juice to blender and blend until smooth.
  4. Pour wet mixture into bowl of dry ingredients. Mix just until combined. Don't over mix.
  5. Transfer batter to loaf pan and bake 35-40 min, or until toothpick comes out clean. 
  6. Make glaze by combining ingredients in small bowl, stir until smooth
  7. Remove loaf from oven and cool
  8. Pour glaze over cake once cool and let it set/dry
  9. Garnish with lemon zest