Vegan Pound Cake
Posted: 08/11/25
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This tender, moist Vegan Pound Cake recipe is perfect for any occasion! With a rich, buttery vanilla flavor and beautiful texture you won’t believe this vegan loaf cake is totally plant based, made with just a handful of pantry ingredients.
Why You’ll Love This Recipe
- This pound cake (which can also be called a vegan madeira cake) has a rich, buttery crumb and the perfect texture of your favorite pound cake recipe, but made vegan with plant-based milk, butter and cream cheese.
- You can serve this cake as it is with a cup of coffee, or add fresh berries and a dollop of vegan whipped cream to serve it for dessert.
Chef’s Tips
- Replace the vanilla for the zest of 2 lemons to make a Vegan Lemon Pound Cake instead!
- If you don’t want to keep this pound cake plain, you can add a simple glaze flavored with vanilla or lemon on top.
- If the crust of your cake is still a little hard even after using a foil tent halfway through cooking, wrapping the cooled cake in food wrap for a couple of hours will help soften it.
More Vegan Baking Recipes
- Perfect Vegan Apple Pie Recipe
- Creamy Vegan Lemon Bars
- Healthy Vegan Oatmeal Chocolate Chip Cookies
- Vegan Strawberry Shortcake Recipe
- Best Vegan Coffee Cake Recipe
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Vegan Pound Cake
A rich, buttery vanilla Vegan Pound Cake made with simple pantry ingredients!
Ingredients
- ½ cup vegan butter softened to room temperature
- 1 Tablespoon apple cider vinegar
- scant 1 cup plant milk
- 1 ½ cups granulated sugar
- 2 Teaspoons pure vanilla extract
- ½ cup vegan cream cheese
- 2 cups cake flour
- 1 ½ Teaspoons baking powder
- ½ Teaspoon baking soda
- ¼ Teaspoon salt
Instructions
- Preheat oven to 325F. Generously grease a loaf pan with vegan butter or nonstick spray.
- Cream vegan butter and cream cheese together in a mixing bowl until smooth. Gradually add sugar and beat until fluffy.
- Whisk together cake flour, baking powder, and salt.
- Add half of flour mix and mix in. Add other half and stir to just incorporate, then Mix in vanilla.
- Pour/spoon batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles.
- Bake in the preheated oven for 60-70, checking for doneness at 1 hour. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. Once toothpick comes out completely clean, the pound cake is done.
- Remove cake from the oven and allow to cool for 2 hours inside the pan. Then invert the slightly cooled pound cake onto a wire rack or serving dish. Allow to cool completely.
Notes
If the crust of your cake is still a little hard even after using a foil tent halfway through cooking, wrapping the cooled cake in food wrap for a couple of hours will help soften it.
Nutrition Information
Calories: 311kcal | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 0.05g | Total Carbs: 50g | Fiber: 1g | Sugar: 31g | Net Carbs: 49g | Sodium: 327mg | Potassium: 31mg | Calcium: 77mg | Iron: 0.4mg
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.
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