Miso Cinnamon Kabocha Pound Cake

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

subheading: Kabocha:

280 g kabocha squash, cut into 1.5 to 2 cm chunks

½ cup (100 ml) soy milk

2 tbsp ( 40 g) maple syrup

1 tbsp ( 15 g) butter, I use non-dairy unsalted butter

1 tsp cinnamon

2 tsp ( 12 g) white miso

subheading: Pound Cake:

½ cup (112 g) soft tofu

2 ½ tbsp ( 37 ml) soy milk

1 tsp ( 10 ml) vanilla

1 tsp ( 5 ml) lemon juice or vinegar

1 tsp ( 5 ml) mirin

1 tsp ( 6 g) white miso paste

¾ cup + 3 tablespoon (128 g) cake flour

2 tbsp ( 14 g) fine almond flour

2 tsp ( 8 g) corn starch

6.5 tbsp ( 82 g) granulated cane sugar

1 tsp ( 4.8 g) baking powder

6 tbsp ( 84 g) butter

Directions at okonomikitchen.com

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