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Libby’s Vegan Pudding Pound Cake

Posted on by Alisa Fleming in Dairy Free Desserts with 0 Comments
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Libby’s Vegan Pudding Pound Cake
 
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This recipe was a runner-up in the Go Dairy Free / ZenSoy Recipe Contest in January 2011. The recipe and photos are by Libby of The Allergic Kid.
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Ingredients
  • 1-3/4 C all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ¼ C nondairy margarine, softened
  • ¾ C granulated sugar
  • 8 oz (2 x 4 oz cups) of ZenSoy vanilla pudding [about ¾ cup of prepared pudding]
  • 1 tsp vanilla extract

Instructions
  1. Preheat oven to 350F.
  2. Prepare an 8″ x 4″ loaf pan with margarine and flour to prevent sticking.
  3. Measure dry ingredients into a medium bowl and whisk together.
  4. Cream margarine and sugar until light and fluffy. Reduce blender speed to slow and add pudding and extract.
  5. Once completely combined, gradually add dry ingredients and mix until smooth.
  6. Pour into prepared loaf pan and smooth top of batter with a spatula.
  7. Bake 40 to 45 minutes until crust is brown and a toothpick comes out clean.
  8. Variation: Use banana pudding instead of vanilla and add a pinch of ground nutmeg.

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry. Follow me on Google+.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

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