Best 4 Chef Joeys Dairy Free Pound Cake Recipes
Indulge your sweet cravings with a slice of Chef Joey's delectable Dairy-Free Pound Cake, a culinary masterpiece that caters to those with dairy sensitivities or those seeking a plant-based treat. This classic pound cake is carefully crafted with a symphony of almond milk, coconut oil, and a hint of lemon zest, resulting in a moist and flavorful cake that rivals its traditional counterpart.
Unveiling the secrets behind this delightful creation, this article presents a collection of recipes that guide you through the process of crafting the perfect dairy-free pound cake. From the essential ingredients to the detailed step-by-step instructions, each recipe is designed to empower home bakers of all skill levels to recreate this irresistible dessert in the comfort of their own kitchens.
Explore variations of the classic pound cake with tempting flavors and textures. Discover the zesty Lemon Pound Cake, bursting with citrusy goodness, or the indulgent Chocolate Pound Cake, a rich and decadent treat for chocolate lovers. For those seeking a healthier alternative, the Gluten-Free Pound Cake offers a delightful balance of taste and nutrition.
Whether you're a seasoned baker or just starting your culinary journey, these recipes provide all the guidance you need to create a delectable dairy-free pound cake that will impress your taste buds and leave you craving more. Embrace the joy of baking and embark on a culinary adventure that celebrates the beauty of plant-based desserts.
CHEF JOE'S BAKED MACARONI AND CHEESE
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.
- In a large bowl, beat the eggs with the milk, 1/4 cup melted butter, the cayenne pepper, and a teaspoon of salt.
- Put half the macaroni into a buttered 2-quart casserole and top with half the Cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.
- In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm.
CHEF JOEY'S DAIRY FREE POUND CAKE
I love pound cake. It has been a favorite with me since I was a small child. But, I don't like all the calories most of them have, so I've come up with this and as you can see from the photos it turned out great. The taste is really nice and I love the hint of lemon that shines through this recipe. This would be delicious with your favorite syrup, fresh fruit or a dollop of non-dairy whipping cream...Yum!
Provided by Chef Joey Z.
Categories Dessert
Time 1h55m
Yield 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Zest the lemons and set aside. Do this before juicing as its easier.
- Set oven to 325'F.
- Grease a 16 cup tube pan. Dust with flour by swirling it around the bottom and sides. Then flour the tube as well. Tap out the excess.
- Sift the spelt, baking powder and salt together in a medium bowl and set aside.
- In the bowl of a stand mixer cream the margarine until it's light and fluffy.
- Add in the sifted sugar and beat for about 5 minutes making sure the sugar is well incorporated.
- Add the egg replacer in 1/4 cup increments until all added and make sure this is well mixed.
- Beat in the lemon zest and juice.
- With a good rubber spatula add in the sifted dry ingredients until well mixed.
- Mix in the vegan sour cream.
- Put the batter into your prepared tube cake pan.
- Bake for about 1 1/2 hours. Using a wooden kabob skewer test for done-ness. I stuck the skewer a few times near the middle as this is the thickest part. If it comes out clean then the cake is done.
- Cool on a metal rack for 15-20 minutes. Then run a knife around the outside of the cake.
- Turn the cake onto the metal cooling rack and then put it right side up. Let the cake cool completely.
- You can make this a few days ahead.
- Wrap in tin foil and store in the fridge.
- Remove what you're going to eat before serving and let come to room temperature.
- Bon Appetit!
JOHNNYCAKES
Provided by Bobby Flay
Time 25m
Yield 10 to 12 (3-inch) johnnycakes;
Number Of Ingredients 7
Steps:
- Combine sugar and salt with meal in large mixing bowl. Scald with boiling water and stir well. Thin immediately with milk to a mixture that will drop easily from spoon (additional milk may be necessary: mixture should be consistency of thin mashed potato).
- Drop by the spoonful onto medium hot griddle greased with 1 to 2 tablespoons of bacon grease or corn oil (do not let griddle get dry). Cook 5 to 6 minutes on each side until a brown, crunchy crust is formed and inside is soft. Serve hot with butter.
CHEF JOEY'S DAIRY FREE BREAKFAST SANDWICH (FOR ONE)
We all know how important it is to have a good breakfast. Not only does it get your motor running but keeps you from eating more then you should during the day. This morning I wanted to get my motor running because I have a lot to do to get ready for the holidays. I love this breakfast sandwich and eat it a few times a week. I use Alvarado Bakery Sprouted Buns. These buns don't get dry and have a wonderful taste. Serve with your favourite hot beverage. Mine is a steaming cup of Rooibos Tea.
Provided by Chef Joey Z.
Categories Breakfast
Time 16m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Put the coconut oil in a small saute pan and heat.
- When hot add the egg.
- Break the yolk before the white totally cooks.
- Sprinkle the grilling season on the egg.
- Flip the egg and cook on the other side.
- Lightly toast the sprouted bun. Spread on the horseradish. Put the slice of cheese on the bun and add the egg.
- Bon Appetit!
Nutrition Facts : Calories 208.4, Fat 7.8, SaturatedFat 3, Cholesterol 186, Sodium 324.1, Carbohydrate 23.3, Fiber 1.4, Sugar 4.1, Protein 10.5
Tips:
- Before starting, ensure all your ingredients are at room temperature to ensure they blend smoothly and evenly.
- Use a light hand when mixing the ingredients to prevent over-mixing, which can result in a dense cake.
- For a richer flavor, use high-quality, real vanilla extract rather than artificial vanilla flavoring.
- To achieve a moist and fluffy texture, cream the butter and sugar thoroughly until light and fluffy.
- Gradually add the eggs one at a time, beating well after each addition, to prevent the batter from curdling.
- Incorporate the dry ingredients gradually, alternating with the liquid ingredients, to prevent lumps.
- Bake the cake in a preheated oven to ensure even cooking and prevent the cake from sinking.
- Use a toothpick or cake tester to check if the cake is done; it should come out clean when inserted into the center of the cake.
- Allow the cake to cool completely in the pan before inverting it onto a wire rack to prevent it from breaking.
- For a special touch, dust the cake with powdered sugar or decorate it with fresh berries or a simple glaze.
Conclusion:
Chef Joey's Dairy-Free Pound Cake offers a delightful combination of classic pound cake flavors and a rich, moist texture without any dairy products. By following these tips and tricks, you can create a delicious, allergy-friendly cake perfect for any occasion. Remember to use high-quality ingredients, mix carefully, and bake with love for the best results. Whether you're serving it as a simple dessert or dressing it up for a special event, this dairy-free pound cake is sure to impress and satisfy everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
