By utilizing plant-based milks, vegan butters, flour and leavening agents instead of eggs or dairy, it results in a cake that tastes deliciously moist and vanilla-driven. This recipe is straightforward and quick, making it ideal for those new to egg-free baking who want to build their confidence.
More specifically, the buttery moistness and tenderness is accomplished without the need for butter or eggs. Meanwhile, the tight crumb achieves an appealing density similar to traditional recipes. Importantly too, its mild sweetness makes vegan pound cake suitable to enjoy at any meal from breakfast to dessert.
You can customize vegan pound cake with fresh berries or a hint of lemon zest for added flavor. Topping it with a glaze or vegan whipped cream makes it even better. This cake satisfies any sweet craving and is perfect for different diets. Both vegans and non-vegans will enjoy its simple, delicious taste. Whether you’re making it for yourself or sharing with others, this versatile cake is a delightful homemade treat.
Vegan Pound Cake Ingredients
Plant-based milk : Provides moisture and richness without dairy. Options include almond, soy and oat milk.
Lemon juice : When combined with non-dairy milk creates a “buttermilk” taste and aids rising
Plant-based yogurt : Such as soy milk, almond milk, and oat milk adds moisture, tanginess and lift without animal products. Coconut, almond or soy varieties work well.
Melted vegan butter: Imparts richness, softness and flavor through non-dairy butter alternatives like coconut oil blends.
Vanilla extract: Intensifies the dessert with its sweet, floral complexity as a classic pound cake component.
All-purpose flour: Gives structure and tenderness through gluten development.
Granulated sugar: Offers sweetness and also yields a finer crumb structure.
Baking powder: Aerates the batter for an even rise and light final product.
Baking soda: Together with powder produces lift and a fine texture.
How To Make Vegan Pound Cake
- Preheat your oven to 350°F (180°C). Prepare a 9-inch x 5-inch loaf pan by lining it with parchment paper and lightly spraying it with cooking oil. Set the prepared pan aside.
- In a separate bowl, mix together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Gradually fold the dry ingredients into the wet mixture using a hand whisk. Be gentle and mix until just combined, resulting in a smooth and glossy batter. Avoid over-mixing to ensure the pound cake remains light and fluffy.
- Transfer the pound cake batter into the greased loaf pan.
- Place the pan on the center rack of the oven and bake at 350°F (180°C) for 40 to 45 minutes. The cake is done when it has risen, turned golden brown on top, and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes. Use a sharp knife to gently loosen the edges, as they can stick due to the melted and cooled sugar.
- Then, lift the pound cake out by pulling on the parchment paper and place it on a cooling rack.
How To Make Icing
- Powdered Sugar
- Vanilla Extract, almond extract, or lemon extract.
- Plant-Based Milk
- Lemon Zest
To prepare the icing, mix powdered sugar, plant-based milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if it’s too thick, or more powdered sugar if it’s too thin.
Drizzle the icing over the completely cooled pound cake and refrigerate for 1 hour to allow the icing to set.
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How To Store
Store the pound cake in the refrigerator on a plate covered with foil. It will stay moist and fresh for up to five days. To keep the cake crumb from drying out, slice it just before serving.
More Pound Cakes
Variations
Flavor variations
Adding fruits or nuts like rum raisins or caramelized pecans provides studded pound cakes. Experimenting with extracts such as almond, lemon or orange extracts allows for innovative new flavor combinations.
Toppings and glazes
A delicious lemon glaze is made combining lemon juice, vegan powdered sugar and non-dairy milk. Fresh berries or other fruits make lovely toppings. Sprinkling with toasted coconut adds delightful flavor and texture.
Ingredient substitutions
All-purpose flour can be swapped for cake flour for a softer, fluffier crumb. Vegan butter substitutes include avocado oil or other dairy-free fats. Various plant-based milks like soy, almond or oat may be used interchangeably.
Vegan Pound Cake
Ingredients
- 1 ¼ cup Plant-Based Milk
- 1 tablespoon Lemon Juice
- ⅓ cup Vegan Yogurt of Choice
- ½ cup Melted Vegan Butter Unsalted
- 2 teaspoons Vanilla Extract
- ¾ cup Cane Sugar
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- Vanilla Glazing
- 1 cup Icing Sugar
- ½ teaspoon Vanilla Extract
- 2-3 tablespoons Plant-Based Milk
Instructions
- Preheat your oven to 350°F (180°C). Prepare a 9-inch x 5-inch loaf pan by lining it with parchment paper and lightly spraying it with cooking oil. Set the prepared pan aside.
- In a separate bowl, mix together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Gradually fold the dry ingredients into the wet mixture using a hand whisk. Be gentle and mix until just combined, resulting in a smooth and glossy batter. Avoid over-mixing to ensure the pound cake remains light and fluffy.
- Transfer the pound cake batter into the greased loaf pan.
- Place the pan on the center rack of the oven and bake at 350°F (180°C) for 40 to 45 minutes. The cake is done when it has risen, turned golden brown on top, and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes. Use a sharp knife to gently loosen the edges, as they can stick due to the melted and cooled sugar.
- Then, lift the pound cake out by pulling on the parchment paper and place it on a cooling rack.
- Allow the cake to cool for a minimum of 3 hours before applying the glaze.
- How To Make Icing
- To prepare the icing, mix powdered sugar, plant-based milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if it’s too thick, or more powdered sugar if it’s too thin.
- Drizzle the icing over the completely cooled pound cake and refrigerate for 1 hour to allow the icing to set.