Healthy Vanilla Bean Pound Cakes
As a kid, I absolutely adored pound cake — dense, moist and buttery rich pound cake. I mean, c’mon, what’s not to love?
But as I grew older, I found plenty of things to not love of my beloved pound cakes. For starters, the astronomical fat and calorie content! Despite that though, I still caved in at bakeries and the line at Starbucks for the perfectly displayed slices, knowing full well that I’d endure a sugar-rush and sugar-crash shortly after.
I always knew pound cake had sugar in it, and yeah, they were a little fatty, but they were treats! It was only when I discovered the real nutrition facts that I stopped purchasing the cakes.
Since everyone has heard of Starbucks, I thought I would share the nutrition facts of their Iced Lemon Pound Cake. One slice has 490 calories, 23g of fat (13g saturated) and 46g of sugar. No fiber, and only a tiny speck of protein.
^^ See the pretty vanilla bean speckles?
So I made my own pound cake — Healthy Whole Wheat Vanilla Bean Pound Cakes (slightly adapted from this one). I removed the extracts, added in vanilla paste and changed up a few ingredients for the ultimate pound cake — moist, decadent, and spewing vanilla essence.
With a soft texture and tender crumb, this cake is absolutely perfect! Not unbearably sweet so that your teeth will ache later, but just enough to satisfy your cravings. The focus of this cake is the warming, comforting vanilla flavor backed up with nutritional support 😉
These aren’t made with the typical “pound” of butter, “pound” of sugar, and “pound” of bleached, processed flour. These Healthy Whole Wheat Vanilla Bean Pound Cakes are made with whole wheat pastry flour, a small amount of sugar, and a few protein sources to keep you fuller for longer.
Healthy Vanilla Bean Pound Cakes
- 240g (2 cups) Whole Wheat Pastry Flour
- 48g (¼ cup) Granulated Erythritol (or dry sweetener of choice)
- 32g (¼ cup) Arrowroot Starch
- 30g (1 scoop) Unflavored Whey Protein Powder
- 1½ tsp Double-Acting Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 185g (¾ cup) Unsweetened Applesauce
- 182g (⅖ package) Lite Firm Tofu (drained and pressed of excess liquid)
- 112g (½ cup) Plain, Nonfat Greek Yogurt
- 42g (2 tbs) Agave Nectar
- 28g (2 tbs) Grapeseed Oil
- 2 tbs Vanilla Paste
- 2 tsp Liquid Stevia Extract
- 1 tsp Natural Butter Flavor
- ¾ tsp White Vinegar
- ⅓ cup Agave Nectar
- 1 tbs Vanilla Paste
For the Pound Cakes:
- Preheat the oven to 325 degrees Fahrenheit and spray two mini loaf pans with cooking spray.
- In a small bowl, whisk together the whole wheat pastry flour, erythritol, arrowroot starch, whey protein, baking powder, baking soda, and salt.
- In a blender, add the applesauce, tofu, yogurt, agave, oil, vanilla paste, stevia extract, and butter flavor. Puree until smooth. Pour into a large bowl.
- Add the dry ingredients to the wet ingredients and fold together until ALMOST mixed through.
- Add the vinegar and finish mixing, being careful not to overmix. Scoop batter into prepared pans and spread out the surface. Bake for ~33 minutes at 325 degrees, then reduce temperature to 275 and bake for ~10 minutes. When the surface of the cakes spring back when tapped, they are ready. Remove cakes from the pans and let cool completely. Slice each loaf.
For the Glaze:
- Stir together the ingredients in a small bowl and drizzle a bit over each slice before serving. Enjoy!
Did you see the nutrition label??
OH. My. GOSH.
120 calories for a slice of pound cake?! 2.5g of fat for this buttery decadence?! Um, feel free to take two (or even three) slices. This pound cake is also a great breakfast option, just omit the glaze and top with a dollop of nonfat greek yogurt, some chopped strawberries and a drizzle of agave.
Why have cereal when you can have cake?
With love and good eats,