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Healthy Rum-Drenched Almond Pound Cake

Servings: 1 9" cake



  • 240g (2 cups) Whole Wheat Pastry Flour
  • 96g (½ cup) Pure Cane Sugar
  • 2 tbs Arrowroot Starch
  • tsp Double-Acting Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 182g (⅖ package) Lite Silken Tofu (drained)
  • 123g (½ cup) Unsweetened Applesauce
  • 112g (½ cup) Plain, Nonfat Greek Yogurt
  • 42g (3 tbs) Grapeseed Oil
  • 42g (2 tbs) Agave Nectar
  • 2 tsp Liquid Stevia Extract
  • 1 tbs Vanilla Extract
  • tsp Natural Butter Flavor
  • ½ tsp Almond Extract

Rum Glaze:

  • ¼ cup Rum
  • 3 tbs Agave Nectar


For the Cake:

  • Preheat oven to 325 degrees Fahrenheit and spray a 9" cake pan with cooking spray.
  • In a large bowl, whisk together the whole wheat flour, sugar, starch, baking powder, baking soda, and salt.
  • In a blender, add the tofu, applesauce, yogurt, oil, agave, stevia, vanilla, butter flavor, and almond extract. Puree until smooth. Pour over the wet ingredients and fold together until mixed through, being careful not to overmix (batter will be somewhat thick).
  • Pour batter into prepared pan and spread out the surface. Bake for ~1 hour, or until the surface of cake springs back when tapped.

For the Rum Glaze:

  • In a small bowl, whisk together the rum and agave until even.
  • "Stab" the surface of the cake with a toothpick all over and use a basting brush to coat the top of the cake with the glaze. Slice and serve!
Course: Dessert
Cuisine: Cake & Cupcakes