Fresh Ginger Pound Cake


  • 2 1/4 cups (360 g) whole wheat flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (120 g) plain low fat yogurt
  • 1/4 cup (60 ml) soy milk or low fat milk
  • 3/4 cup (180 ml) egg substitute or 3 large eggs
  • 3/4 cup (170 g) heart-healthy butter spread
  • 1 cup (200 g) granulated sugar
  • 1-inch x 1/2-inch (2.5 cm x 1.3 cm other) strip of lemon peel
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons chopped fresh ginger root or Ginger Paste (see recipe)


  1. Preheat oven to 350°F (180°C). Lightly coat a 9-inch x 5-inch (23cm x 13cm) loaf pan with cooking spray.
  2. Combine flour, baking powder and salt in a medium-size mixing bowl. Set aside.
  3. Place remaining ingredients into the Vitamix container in the order listed and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase speed to Variable 10, then to High.
  6. Blend for 45 seconds.
  7. Pour wet ingredients into dry and mix by hand until thoroughly combined.
  8. Pour into prepared loaf pan and bake for 1 hour and 15 minutes or until knife inserted in center comes out clean.

Use 2 cups (400 g) of wheat berries in place of whole wheat flour. Grind berries into flour using a Vitamix Dry blade container for 1 minute on High prior to using in recipe.

This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.