Vegan Pound Cake
easyhealthyrecipes.com/vegan-pound-cake/A rich, buttery vanilla Vegan Pound Cake made with simple pantry ingredients!
Recipe makes approximately 10
Ingredients Needed
- 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.
Recipe 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 Info (Approximate)
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