— Shante Howard

So fat is a huge question. Um, pound cake's, an interesting poundcake actually was first recorded as a recipe in the mid 17 hundreds. And the reason it's called poundcake, it was a pound of sugar, a pound of flour, a pound of eggs. It served a lot of people and it was very heavy and very dense. And over time it has been lightened up to be a more delicate cake. Or maybe it's not so delicate but less heavy. And um, it still has a very tight crumb. It gen often baked in a loaf pan. Um, egg replacement isn't something that is, and my students and my followers have heard me say this all the time, it, there is no one size fits all. So in a pound cake recipe, and I think the more modern ones would have four eggs, that isn't something that I would try to make. I would make a vegan cake with a kind of a pound cake texture, meaning, uh, not quite as light as the vanilla cake in the coarse, something a little heavier. Um, some, some people use, well some of my early, some of my cakes were the egg replacement wasn't really an egg replacement because there was no, there were no commercial egg replacements 30 years ago. There was no, nobody was talking about flex gel or chia or applesauce and cakes. So baking powder, baking soda and vinegar, the depression cakes only. I used better ingredients and better technique make a beautiful cake. The best egg replacer for a cake that you're trying to adapt would be generally speaking, a combination. So you can go ahead and do a Google search for vegan pound cake and look at several different ones and only look at recipes by reliable recipe developers, cookbook authors and so on. There's a lot of really crazy stuff out there. And um, that's what I would say. I don't really have an answer on how to specifically make a poundcake. I know some people are using vegan sour cream or yogurt and uh, and some flax and some leavers or chemical leavers, baking powder and baking soda to make the poundcake. But I would, you know, I think it's absolutely doable. I generally don't try to make, I mean make a cake that has where I'm subbing more than two eggs. There are very few things I haven't been able to adapt, but I'm certainly not making angel food cake, for example. I haven't seen anybody do that yet because that cake is 100% egg whites is what's making the angel food cake rise. And um, aquafaba isn't doing it thinking of angel food cake just jogged, um, a Thanksgiving memory. So my mother wasn't a good cook and she always said, go ahead and say it, but my mother-in-law is a fabulous cook. And baker, I have some of her recipe courts and one of her, I haven't thought about this tradition in a long time, but she made angel food cake, she might have bought it and then she cut a channel inside of it and filled it with chocolate whipped cream. And that was our Thanksgiving dessert.