Pound Cake (Milk-Free)
パウンドケーキ（乳なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is a very simple pound cake, the kind we bake for afternoon snack time in the preschool kitchen. Using Japanese pancake mix (hotcake mix) means the flour, leavening and a little sugar are already blended, so the batter comes together in a couple of minutes with just a bowl and a whisk. Sweetened soy milk and vegetable oil stand in for the milk and butter, which keeps the cake dairy-free while still giving it a soft, moist crumb that children love. Mix the batter gently rather than vigorously so the cake bakes up tender instead of tough.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 37.5 gpancake mixJapanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
- 37.5 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Seasonings
- 3.8 gsugar
- 5.7 gvegetable oil
About the Japanese ingredients in this recipe
- pancake mix (ホットケーキミックス)
- Japanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Put the pancake mix and sugar in a bowl and stir together with a whisk.
- 2
Add the soy milk and vegetable oil and fold gently with a rubber spatula until just combined.
- 3
Pour the batter into a loaf pan lined with parchment paper and bake in an oven preheated to 170°C (340°F) for about 30 minutes.
- 4
Cut into slices.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 223.5 kcal | 447 kcal | 223.5 kcal |
| Protein | 4.2 g | 8.4 g | 4.2 g |
| Fat | 8.6 g | 17.1 g | 8.6 g |
| Carbohydrates | 33.5 g | 66.9 g | 33.5 g |
| Fiber | 1.2 g | 2.4 g | 1.2 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 49.5 mg | 99 mg | 49.5 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 151.5 mg | 303 mg | 151.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 223.5 kcal | 4.2 g | 8.6 g | 33.5 g | 1.2 g | 0.5 g | 49.5 mg | 0.6 mg | 151.5 mg |
| 1 adult serving | 447 kcal | 8.4 g | 17.1 g | 66.9 g | 2.4 g | 0.9 g | 99 mg | 1.2 mg | 303 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
