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Vegetarian pound cake: Ditch the eggs, try flaxseed for sweets recipes

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Chicagoans who can work from home or use vacation days may be taking notes from bears. Hibernating in the winter makes sense. Hibernating during a snowstorm followed by a temperature of 13 degrees below zero (wind chill factor 37 degrees below zero) is pretty obvious.

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But with Chicagoans hiding out and sitting close to a refrigerator, it's too easy to discard New Year's resolutions of losing weight and eating healthier. The cakes, pies and cookies from Christmas haven't been eaten yet, and you may have received even more goodies as Christmas gifts. And who doesn't deserve a treat after shoveling all that snow? Trying to eat them in portions is a good idea, but while you're already hanging out at home, why not try vegan or vegetarian versions of your favorite sweets?

My latest project: Vegatarian pound cake (a mix of three different recipes combined with what was left in my refrigerator and had no desire to go to the store). Here are the recipes I took notes from before getting creative: Pound cake recipe 1, Pound cake recipe 2, Pound cake recipe 3.

Serving Size:

16 servings of 2 x 2 squares

Nutrition Information: 4.7 grams fat; 2.6 grams protein; 14 carbohydrates; .6 grams dietary fiber (113 calories per square)

Total cake: 75.5 grams fat; 42 grams protein; 224 carbohydrates; 9 grams dietary fiber (1812 calories total) (Note: Average calories for pound cake, according to USDA's SuperTracker recipe for no-icing pound cake is 348 to 351 calories.)

Weight Watchers members: 3.5 points per square (Note: Average points for pound cake, according to USDA's SuperTracker recipe for no-icing pound cake is 10 pts per slice for both bundt and loaf cake.)

Final ingredients:

1 cup of Silk soy milk

4 tablespoons of flaxseed with 3/4 cup of water (used as an egg replacement per measurement instructions from EgglessCooking)

2 cups of flour

1/2 teaspoon of baking powder

1/4 teaspoon of Morton's light salt

1/2 cup of Country Crock's Original Shedd's Spread

1 1/4 cups of granulated sugar

1 teaspoon of vanilla extract


1. Melt the Country Crock's Original Shedd's Spread in a pot on the stove.

2. Pour the flaxseed and water into a food processor until it's sticky and resembles translucent glue.

3. Mix the soy milk, flaxseed mixture, flour, baking powder, light salt, Shedd's Spread, sugar and vanilla extract into a bowl. Blend well for 3 to 4 minutes.

4. Spray 9 x 9 pan with spray.

5. Bake in oven at 365 degrees for 1 hour 5 minutes.

6. Let cool. Makes 16 squares.

Follow Shamontiel on Pinterest for all her latest Chicago vegetarian entries, or subscribe to her Chicago Vegetarian channel at the top of this page. Also, follow her "Diet & Exercise" and "Vegetarian World" Pinterest boards. She's on Twitter @BlackHealthNews.