Tofutti Better Than Sour Cream Pound Cake



1/2 cup vegan butter
1 cup sugar
¼ cup soy yogurt
1 cup Tofutti Better Than Sour Cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt


1/4 cup sugar
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup pecans or walnuts, chopped

Glaze (Optional):

1 cup Confectioners Sugar
1/2 t. vanilla extract
1 T. water.
(Stir to combine.)

Preheat oven to 325 degrees F, and grease a Bundt pan.

In a mixing bowl, cream vegan butter and sugar. Add soy yogurt, 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 prepared pan. Combine topping ingredients, and sprinkle half of topping over batter. Add remaining batter and topping. 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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