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Original recipes use eggs and butter, but this vegan pound cake bakes to a trademark dense crumb, with a moist center and a mild, sweet glaze on top. I use vegan butter, almond milk, and vanilla extract for a vegan take on a centuries-old classic that comes together in just 1 hour, and stands up to the original.
A cake of this nature has always been known for its rich texture and basic ingredient list, and I have done my best to keep the same energy for this vegan pound cake. I treat this recipe in a similar way to my vegan olive oil cake, and make use of pantry staples and plant-based swaps to make a loaf that slices neatly and holds its shape. If you enjoy simple cakes without numerous flavors and ingredients, this is the one for you.
For too long, I had been making my vegan pineapple upside down cake when hosting parties, thinking that a vegan pound cake would never stir up as much excitement. The first time I made it to a friend’s work event, I doubted myself and even called her asking if I should try something more elaborate. And then she said the most amazing thing, “In for a penny, in for a pound cake.” I had to stick with it. Of course, it was a huge hit, and I had nothing to worry about.
This vegan pound cake stays true to the simplicity that made the original so unforgettable. Traditionally, a pound cake filled a 1:1:1:1 ratio of flour, butter, sugar, and eggs, hinging on technique rather than leavening for structure. And while I may use plant-based alternatives and adjusted ratios, I have kept that same basic approach with accessible ingredients, which I appreciate as a mom and health coach.
When making this vegan pound cake, I keep to a reliable and straightforward method. I whisk the dry ingredients first to ensure the baking powder is well distributed, then combine the wet ingredients separately to create a smooth base. Once everything comes together, I mix lightly until just combined to keep the crumb soft.
I remember reading an archived article from the New York Times from the 1960s, about traditional 12th Night cakes, which usually feature a pound cake! A single bean or pea is baked inside the cake, and whoever gets it in their slice is crowned king for the evening. The king is required to pay for the refreshments or throw a party in the near future. Since this falls on the 6th of January, I fully intend on doing this next year with this vegan pound cake, and I recommend you do too.
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🥘 Ingredients
This vegan pound cake uses standard ingredients with a few plant-based swaps. This is exactly what I use:
All-purpose flour: I use this for a stable structure and a dense crumb. If needed, I swap in gluten-free flour or oat flour, but the texture may change slightly.
Baking powder: This gives my cake just enough lift to prevent it from seeming too heavy.
Sugar: For this recipe, I use granulated sugar, coconut sugar, or brown sugar.
Salt: A pinch of salt enhances the flavors and complements the sweetness.
Vegan butter: I use melted vegan butter for a plant-based richness, which helps create a soft crumb.
Vanilla extract: This simple flavoring is all I need for a warm and classic cake flavor.
Vegan sour cream: This is my key ingredient for adding moisture and a subtle tang. I use store-bought or make my own vegan sour cream.
Almond milk: I use unsweetened almond milk to keep the batter smooth.
Glaze: I mix powdered sugar and milk to create a smooth and pourable glaze.
🔪 How To Make
These are the steps I follow to ensure my vegan pound cake bakes perfectly each time:
Preheat, and mix dry ingredients: First, I preheat the oven to 320F, and line my 9×5-inch loaf tin with parchment paper. Then, in a large mixing bowl, I whisk together the flour, baking powder, sugar, and salt.
Mix wet ingredients: In a separate bowl, I whisk my melted vegan butter, vanilla extract, vegan sour cream, and almond milk.
Combine wet and dry: Then I pour the wet ingredients into my dry ingredients and use a whisk to mix until just combined. You could also use an electric hand mixer on medium speed for this step.
Bake cake: I transfer the batter to the loaf pan and bake for 50-50 minutes. At the 30-minute mark, I cover the top loosely with foil to prevent burning.
Allow to cool: Once cooked, I allow the cake to cool in the loaf pan for 10 minutes before removing the cake and placing it on a wire rack to cool completely.
Prepare glaze: While the cake cools, I mix the powdered sugar with 1 tablespoon of almond milk and whisk until smooth. I adjust the thickness by adding a bit more milk for a thinner glaze.
Drizzle glaze: Once the cake is completely cool, I drizzle the glaze over the top and serve it immediately.
My #1 Secret Tip for this vegan pound cake recipe is to stop mixing the batter as soon as there is no more visible flour. This keeps the crumb soft and prevents the cake from having a tough texture.
Other Tips To Keep In Mind:
- Room temperature ingredients: I let the sour cream and milk sit out briefly so they can blend and emulsify easily when making the batter.
- Line with parchment: I always line my loaf tin with parchment so I can remove the cake easily without any breaking or sticking.
- Use good-quality vegan butter: I use solid vegan butter sticks rather than vegan margarine, as it has a high water content, which could make the cake soggy.
- Mix well: When mixing the wet ingredients, use a hand mixer on low to incorporate a bit of air into the liquid.
📖 Variations
I have made subtle changes to elevate this vegan pound cake, and these 3 always go down well:
Lemon loaf: I add 1 tablespoon of lemon zest and 1 tablespoon of fresh lemon juice to the batter for a bright citrus taste. I also keep 1 teaspoon of zest and lemon juice aside for the glaze. I love making this for summer birthday parties.
Chocolate chip: I fold in 1/2 cup of dairy-free chocolate chips for pockets of melted sweetness. When I make this, I usually skip the glaze and serve it slightly warm. This is my kids’ favorite.
Berry mix: For something a bit more colorful, I add 1/2 cup of finely chopped strawberries or whole blueberries into the batter. This may require a few extra minutes of baking due to the extra moisture.
🍽 Serving Suggestions
Pound cake has its roots in ancient British confectionery, and I like serving this vegan pound cake with a few other food items that are essential to classic tea parties. Next time you make this cake as part of a spread, serve it with a few of my vegan gluten-free drop biscuits, a bowl of my vegan whipped cream, and of course, some strawberry chia seed jam. These treats plate up elegantly with a few fresh strawberries and a hot cup of tea.
The simplicity of this vegan pound cake means it can be enjoyed with an array of beverages featuring unique and funky flavors. My kids used to love the more familiar pairings, such as my vegan strawberry milk, but recently they have been enjoying their cake with my lavender milk tea instead. I have tried this, and there is something strangely calming about this combination, and I recommend trying it.
🧊 Storing And ♨️ Reheating
Refrigeration: I store the cooled cake in an airtight container in the fridge for up to 5 days.
Freezing: I slice the cake and freeze it without glaze in a sealed container for up to 2 months.
Reheating: I let frozen slices thaw in the fridge, or bring refrigerated slices to room temperature before serving. If I want it slightly warm, I place slices in the oven at 300F for a few minutes.
❓Recipe FAQs
This has happened to me, and it is usually due to the cake still being warm underneath or inside. Instead of ruining a perfectly good pound cake, I like to give it a full hour to cool down on the wire rack before I go anywhere near it with icing. If you are in a hurry, you can let the cake come to room temperature, then refrigerate it for 20 minutes. This will help your glaze stay in place when you add it.
If my oven heat is a bit too strong, and the top of my cake begins to darken while the interior is still raw, I rely on a piece of foil to avoid any further browning. I loosely place a piece of foil over the cake halfway through baking, which protects the surface, while still allowing enough dry heat to circulate and bake the rest of the cake.
If I do not have vegan sour cream, I use unsweetened dairy-free yogurt or even blended silken tofu. The key is choosing a substitute with enough thickness and a slight tang, as that helps create the tender crumb. Using just thin liquids like plant milk will not give the same result.
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📋 Recipe Card
Vegan Pound Cake
Original recipes use eggs and butter, but this vegan pound cake bakes to a trademark dense crumb, with a moist center and a mild, sweet glaze on top. I use vegan butter, almond milk, and vanilla extract for a vegan take on a centuries-old classic that comes together in just 1 hour, and stands up to the original.
Servings: 16
Calories: 228kcal
- My #1 Secret Tip for this vegan pound cake recipe is to stop mixing the batter as soon as there is no more visible flour. This keeps the crumb soft and prevents the cake from having a tough texture.
- Room temperature ingredients: I let the sour cream and milk sit out briefly so they can blend and emulsify easily when making the batter.
- Line with parchment: I always line my loaf tin with parchment so I can remove the cake easily without any breaking or sticking.
- Use good-quality vegan butter: I use solid vegan butter sticks rather than vegan margarine, as it has a high water content, which could make the cake soggy.
- Mix well: When mixing the wet ingredients, use a hand mixer on low to incorporate a bit of air into the liquid.
Serving: 1slice | Calories: 228kcal | Carbohydrates: 37g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 141mg | Potassium: 71mg | Fiber: 0.5g | Sugar: 21g