Perfect Vegan Pound Cake
Posted: 01/27/22
Updated: 02/10/23
This post may contain affiliate links. Please read our disclosure policy.
A perfectly soft and fluffy pound cake so delicious no one will ever guess it’s vegan! A few simple ingredients is all you’ll need to make this incredible dessert. Enjoy it with a side of fresh berries, some vegan whipped cream, or even a scoop of vegan ice cream – yum!
What Makes This Recipe So Good
- It tastes identical to traditional pound cake, but is entirely vegan! We omit the eggs and dairy in this plant-based dessert. Though we still achieve that irresistibly soft and light pound cake texture.
- It’s perfectly sweet and totally delicious! This cake is a crowd-pleaser, even non-vegans will go crazy for it. It’s the perfect treat to bring to a potluck or dinner party.
- It’s super easy to make! Simply mix together the wet ingredients, then the dry ingredients. Combine both the wet and the dry before transferring to a cake pan and baking then cooling!
Key Ingredients
Plant-based Milk – Any plant milk will work in this vegan pound cake recipe. I used almond milk, but soy, coconut, cashew, or oat milk will all bake up perfectly in this cake. Though I highly recommend using an unsweetened plant milk! This cake has the perfect amount of sweetness, any more could make it too sweet.
Vegan Butter – Feel free to use your favorite vegan butter for this dessert. However, if you’re not vegan, you can use regular melted butter in its place. Also, melted coconut oil will work in this vegan pound cake too!
Chef’s Tips
- Let the cake cool completely before spooning over any glaze. If it’s still at all warm, the glaze will melt and drip down and off the sides of the cake. Leave your vegan pound cake to cool at room temperature for at least 30 minutes and up to 1 hour before glazing!
- Have fun with the flavors in this cake! Make it a lemon pound cake with the addition of lemon zest in the batter and glaze. Or, use a bit of fresh orange juice and zest to turn it into an orange cake!
- Make this cake ahead of time and store it in the freezer for up to 3 months! To do this, let it cool completely then either leave it as a whole loaf or slice it before wrapping it in plastic. Then, place the loaf or slices in an airtight container or zip-top bag and keep in the freezer before defrosting and enjoying.
More Vegan Recipes You Must Try
- Vegan Key Lime Pie
- Vegan Cottage Cheese
- Instant Pot Applesauce
- Easy Vegan Lemon Curd (Dairy Free, Egg Free)
- Vegan Crème Brûlée
- Vegan Pecan Pie
If you loved this recipe as much as we did, don’t forget to leave us a review below. ★ Follow Easy Healthy Recipes on Pinterest, Facebook, and Instagram, too!
For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Vegan Pound Cake
A perfectly soft and fluffy pound cake so delicious no one will ever guess it's vegan! A few simple ingredients is all you'll need to make this incredible dessert. Enjoy it with a side of fresh berries, some vegan whipped cream, or even a scoop of vegan ice cream – yum!
servings
Ingredients
- 1 cup plant-based milk i.e. soy or almond milk
- 1 tablespoon lemon juice
- 2 cups all-purpose flour see Notes
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup vegan butter melted
- 1 cup granulated sugar see Notes
For the Glaze (Optional)
- 1 cup powdered sugar see Notes
- 2 tablespoons plant-based milk or lemon juice for a lemon glaze
Equipment
- Large bowls (2)
- 9×5-inch Loaf pan
- Wire cooling rack
Instructions
- Preheat oven to 350° Fahrenheit and grease a 9×5-inch loaf pan.
- Whisk together the plant milk and lemon juice in a small bowl then set aside.
- In a large bowl, mix together the all purpose flour, baking powder, and salt.
- Add melted vegan butter and sugar to the milk mixture, and whisk until combined.
- Transfer wet ingredients into the flour mixture, and whisk together into a smooth batter.
- Transfer batter to prepared loaf pan and bake for 1 hour or until a toothpick inserted down the center comes out clean. Remove cake from pan and let cool on a wire cooling rack.
For the Glaze (Optional)
- Whisk ingredients together in a bowl then drizzle over cooled pound cake.
Notes
- Sugar: Make sure your sugar is 100% vegan. Some sugars are processed with bone char!
- Make it Gluten Free: Use 1:1 gluten-free all purpose flour.
- Make it Added-Sugar Free: Use a vegan sugar substitute like Swerve or allulose. Note that Swerve and allulose would both sub at a 1:1 ratio, but other sugar alternatives may not.
Nutrition Information
Serving: 1serving | Calories: 285kcal | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Total Carbs: 52g | Fiber: 1g | Sugar: 32g | Net Carbs: 51g | Vitamin C: 1mg | Sodium: 292mg | Potassium: 32mg | Calcium: 105mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
the cake looks a lil flat, is it dense at all? or any advice on avoiding that? Making my first vegan dessert!
Nope, it’s light and fluffy!
Can you substitute oil instead of vegan butter?
We didn’t test that so can’t say for sure how it would turn out, but if you try it please let us know! Theoretically it should work fine.
Wanting to try this but curious about why there is no vanilla in it. I haven’t had any luck at all with GF/DF baking and I’m desperate for something that won’t be a gummy soggy mess. I fully plan on making the recipe but most pound cakes call for vanilla or almond or lemon or something. Do you think it would mess something up for me to add vanilla?
We used lemon juice! We haven’t tested it out, so I can’t say for sure, but adding vanilla should be fine!
Good recipe. I did add 1 teaspoon of vanilla extract and 1 1/2 tablespoons of lemon juice. The cake was very good and moist.
So glad you enjoyed it, John!
Hi I made this cake it didn’t taste good, the color was very light and the swerve sugar tasted terrible, can you suggest another that more eatable
Sorry to hear that, Dolly. Did you need to specifically make it sugar-free? If not, we just suggest a regular granulated sugar (that’s vegan).