Vegan Desserts
A-1 Something Sweet
Apple Tart
Banana Bread
Basic Vegan Sugar Cookie
Biscoff Cookies
Cappuccino Coffee
Coconut Ice Cream
Chocolate Ganache Frosting
Chocolate Pudding
Chocoolate Mousse on the Loose
Chocolate Mousse Raspberry Parfait
Coconut Cupcakes
Coconut Sugar Cookie
Crustless Pumpkin Pie
Deliriously Decadent Double
Chocolate Torte
Dessert Spring Rolls
Espresso Chocolate
Shortbread Cookies
Fired Pineapple Rounds
Fresh Peach Vegan Ice Cream
Frozen Desserts
Gluten-Free Almond Flour
Chocolate Chip Cookie
Go Bananas
Kona Joe
Double Coffee Ice Cream
Lemon Coconut Pound Cake
Lime Bars
Missionary Chocolates
- Vegan Truffles
Mousse on the Loose
Poires au Chocolat
"Chocolate Covered Pears"
Pina Colada Carrot Cake
Ruby Poached Pears
Rhubarb Sweet Sour Crispy Tart
Soyatoo Soy Whip
Store Bought Desserts
Sugar Cookie Crust
Apple Tart
Tapioca Pudding
Vanilla Cupcakes
Vanilla Bean Frosting
Vegan Royal Icing
NEW Vegan Tea Time Treats


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All-Clad Stainless Steel
Measuring Cups

These beauties are 18/10 stainless steel All-Clad Measuring Cups... they weigh in with quality and can stand up to my dropping them on the floor. It like a mini All-Clad classic sauce pan. It's so easy to get precision measurements with the stainless steel 1/4-cup, 1/3-cup, 1/2-cup, 2/3-cup, and 1-cup measuring set.

Great for cooking or baking with dry ingredients. Each cup features easy-to-read size markings on the handle.


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All-Clad Stainless
Measuring Cup Set


All-Clad Stainless Steel
Measuring Spoons

The quality that goes into their cookware is equally applied to their cooking tools - the hallmark of All-Clad's high standards. With measurements of 1/4-, 1/2-, 1-teaspoon, and 1-tablespoon, these sturdy, stainless steel spoons hold precise measurements of flour, sugar, spices and more. Each spoon is clearly marked; the handles slope inward so you have a better grip while scooping and pouring.


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Vegan Desserts
Vegan Lemon Coconut Pound Cake
Vegan Lemon Coconut Pound Cake with Fresh Strawberries and SoyaToo Whipped Topping
Vegan Lemon Coconut Pound Cake, Fresh Strawberries, SoyaToo Whipped Topping

Vegan Lemon Coconut Pound Cake is moist, flavorful and perfect for slicing and packing in lunches. The recipe is a lot like my Coconut Cupcake recipe and I think would make a perfect cupcake with lemony frosting added. If you want a moist Tea Time sweet treat, then bake this up today.

I took this to our latest ski retreat for 8 hardy appetites and pre-sliced the servings and wrapped them in cute wax paper bags and taped them shut. Everyone wanted to know where I BOUGHT the pastry! Now that was a compliment. The non-vegans would not believe that it was VEGAN! Try a slice with fresh organic strawberries and raspberries this spring!

Lemon Coconut Pound Cake Ingredients
The Oven
Preheat the Oven to 350 degrees F.

The Pan
Spray the pan of choice with a spray oil and dust with unbleached organic flour.
A loaf or bundt pan provides the perfect shape for slicing once the cake is cooled.

The Wet
2/3 cup Jarrow's Extra Virgin Coconut Oil
1 2/3 cup organic cane sugar
1/4 cup Wildwood Soy Creamer or Trader Joe's Soy Creamer
1-14-ounce can of Trader Joe's Lite Coconut Milk
Flavorganics Organic Coconut Extractzest of two organic lemons
1 teaspoon organic pure vanilla extract
3 teaspoons Flavorganics Coconut Extract
(Flavorganics Ingredients:
distilled water, organic alcohol, organic agave syrup, organic coconut milk)
BUY Flavorganics Organic Coconut Extract, 2-Ounce (Pack of 3)

The Dry
3 cups Bob's Red Mill Organic Unbleached Flour
try 2 cups flour and 1 cup spelt
2 teaspoons Bob's Red Mill Baking Powder
1 teaspoon Bob's Red Mill Baking Soda
1 teaspoon sea salt

1 cup organic shredded coconut

The Lemon Drizzle Syrup
1 cup organic can sugar
1/3 cup lemon juice

2 tablespoons Limoncello, optional for adult taste (Trader Joe's)
Nordic Ware Bundt Pan
bundt pan, (non-stick is best)
BUY the Nordic Ware Platinum Collection Original Bundt Pan
12 squares loaf pan works well or 12 - 3.25 ounce paper souffle cups
Cuisinart Food Processor
Cuisinart Knife Blade Attachment
measuring spoons and cups
small sauce pan
wooden or metal kebab skewer
serrated knife
microphone grater/zester

The Oven
Make sure your oven is preheated to 350 degrees F. before mixing the cake.

The Pans
Spray the pan of choice with an oil spray and dust the surface with a tablespoon of unbleached organic flour to coat the entire surfaces.

The Wet Batter
With the Knife Blade attached to the Cuisinart Food Processor, process the coconut oil and sugar until combined.

Add the coconut milk, soy creamer, vanilla and coconut extract and process till blended thoroughly.

The Dry Ingredients
To the work bowl, add the flour, baking powder, baking soda and sea salt and pulse till combined, but don't over beat.

Add the shredded organic coconut and pulse till distributed evenly in the batter.

The Bake
Remove the work bowl from the Cuisinart and use a spatula to distribute the batter evenly in the pan of choice.

HINT: I love a bundt pan for this cake, but one of the new 12 rectangle pans or even paper souffle cupcake cups would work well for this cake.

Set the pan on top of an insulated cookie sheet and bake for one hour.

Test for doneness by inserting a toothpick into the cake and if it comes out clean it is DONE!

The Lemon Drizzle Syrup
While the cake bakes, create the Lemon Drizzle Syrup.

In a heavy bottomed sauce pan over medium heat pour the sugar and lemon juice and stir till the sugar is totally dissolved.

Remove from heat and add the Limoncello if you like… this is an adult taste.

Use a kabob skewer and poke holes all over the warm cake's top while it is still in the pan.

Very slowly drizzle the hot lemon syrup over the top of the cake to allow it to soak into the loaf.

The Cooling
Place the hot baked cake pan on top of a wire cake rack and let cool in the pan for 10-15 minutes BEFORE inverting onto the cake rack. This allows the cake to pull away from the sides and makes a clean release when inverted.

Cooling Lemon Pound Cake
Once the cake is completely cooled, use a serrated knife to slice and serve.

Excess Lemon Syrup Dripping from Lemon Coconut Pound Cake
Paper Bags for Lemon Coconut Pound Cake Slices
Individual Pastry Bags for a Professional Touch to Lemon Coconut Pound Cake Slices

Freezer Full of Lemon Coconut Pound Cake Filled Bags
Freezing the Pastry Bags Keeps Them From Getting Crushed During Transport
For a weekend ski trip for eight persons, I cut the Lemony Coconut Pound Cake into serving slices and slipped them into cute dessert bags, folded to close and sealed with a small piece of clear tape. I then froze the cake bags so they would not be crushed during transport.

Everyone wanted to know what bakery I purchase the cake from. It took some convincing that I had prepared it all and that it was VEGAN!

Just set out the cake bags in a basket and see them disappear. Make the Lemony Coconut Pound Cake on the weekend, create wrapped individual servings, freeze and pull out as needed for lunches or a quick afternoon tea time.
Soyatoo Whipped Topping
SoyaToo, Whipped Topping
For those who loved whipped cream, I just tried a new whipped soy topping, SoyaToo, on top of my tapioca! It tasted good and made a great presentation. It deflates soon, so put the SoyaToo on just before serving. It's in the refrigeration case at Whole Foods... ask your health food store to carry it if they don't have it in stock. Soyatoo comes in an aseptic box like tofu and soy milk and you can whip it yourself... read and see how well it whips for those desserts that call for whipping cream. Now vegans can create any dessert that calls for whipped cream with Soyatoo as the healthy alternative!

Update 12.12
Whipped Full Fat Coconut Milk
Thai Kitchen Organic Coconut Milk, Full Fat

Rather than using SoyaToo Whipped Topping, use a full-fat organic coconut milk. Chill the can overnight in the refrigerator, scoop the thick fatty part out of the can and save the liquid at the bottom for another recipe. Add 2 or 3 tablespoons of agave nectar or sugar and whip on high speed till fluffy and smooth. Scoop into a pastry bag fitted with a large noozle of choice and pipe onto the top of your servings. Soooooo goooooooooood!
Betty Morgan, Chez Bettay, the Vegan Gourmet
Chez Bettay

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"Lemon Coconut Pound Cake, They Won't Believe It's Vegan or Homemade!"


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