Tofutti Better Than Sour Supreme Pound Cake

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Tofutti Sour Supreme Pound Cake


Ingredients for the cake:

100g vegan butter

200g sugar

50g soy yogurt

200g Tofutti Sour Supreme

1 teaspoon of vanilla extract

400g plain flour

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt



Ingredients for the glaze:

200g icing sugar

½ tbsp. vanilla

1 tbsp. water



Preheat oven to 160°C and grease a Bundt pan.

In a mixing bowl, cream vegan butter and sugar. Add soy yoghurt, Tofutti Better Than Sour Cream and vanilla; mix well.

Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined.

Pour half the batter into a prepared pan.

Bake for 40 to 50 minutes, or until done.

Cool in pan for 20 to 30 minutes, then remove.

Drizzle with glaze.


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