Vegan Cream Cheese Pound Cake

Ingredients

Wet:

• 1/2 cup vegan cream cheese., or you can use silken tofu + 1 tsp lime juice or cashew cream
• 3/4 cup non dairy milk
• 2 tbsp thick cashew cream or coconut cream or non dairy yogurt, I use non dairy yogurt
• 2/3 cup sugar, 1 tbsp more for sweeter
• 1 to 1.5 tsp vanilla extract
• 1/4 tsp almond extract
• 1 tsp lemon or lime juice
• 3 Tbsp oil

Dry:

• 2 cups flour, I use 1 cup Spelt + 1 cup unbleached white(ap flour)
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

For chocolate layer:

• 2 tbsp non dairy milk
• 2 to 3 tbsp cocoa powder

Steps

1. Bring the oven up to 350 degrees F / 180ºc.
2. Use a blender to combine all the wet ingredients.
3. Whisk all the dry ingredients together in a bowl until evenly mixed. Add the wet mixture from the blender.
4. Mix everything well to make a thick batter. Divide it between 2 bowls. Stir the cocoa powder and 2 tbsp non dairy milk into the batter in one bowl.
5. Drop the plain batter into a parchment-lined loaf pan and smooth it out. Drop the chocolate batter on top and level it as well.
6. At 350 degrees F / 180ºc, bake for 50 to 60 minutes or until a toothpick comes out clean when inserted near the center.
7. Let the loaf cool for 5 to 10 minutes before taking it out of the pan. Leave it on a cooling rack until completely cool. Slice and serve or store.
8. Keep it covered on the counter for the day, or refrigerate it in an airtight container for up to 4 days. Warm it before serving.