A perfectly soft and fluffy pound cake that tastes so much like the classic version no one will guess it’s vegan. With just a handful of simple ingredients you can make this delightful loaf. Serve it with fresh berries, vegan whipped cream, or a scoop of dairy-free ice cream for an extra-special treat.
What Makes This Recipe So Good
- All the classic pound cake flavor and texture, but entirely plant-based. This recipe replaces eggs and dairy without sacrificing the tender, light crumb that makes pound cake irresistible.
- Perfectly balanced sweetness. The cake is sweet enough to satisfy dessert cravings but not overpowering—making it a crowd-pleaser, even for non-vegans.
- Simple to make. Mix the wet ingredients, whisk the dry ingredients, combine into a smooth batter, then bake. It’s straightforward and reliable.
Key Ingredients
Plant-based Milk – Use any unsweetened plant milk such as almond, soy, oat, cashew, or coconut. Unsweetened milk keeps the cake from becoming overly sweet and lets the other flavors shine.
Vegan Butter – Choose your favorite vegan butter, or substitute melted coconut oil. If you aren’t strict about being dairy-free, regular melted butter can be used instead.
Chef’s Tips
- Allow the cake to cool completely before adding any glaze. If the cake is warm, the glaze will run off. Cool at room temperature for at least 30 minutes and up to an hour before glazing.
- Customize the flavor: add lemon zest and a lemon glaze for a bright lemon pound cake, or use orange zest and a little fresh orange juice for an orange variation.
- Freezer-friendly. Once cooled, wrap the whole loaf or individual slices tightly and freeze for up to three months. Thaw before serving.
More Vegan Recipes You Must Try
- Vegan Key Lime Pie
- Vegan Cottage Cheese
- Instant Pot Applesauce
- Vegan Lemon Bars
- Easy Vegan Lemon Curd (Dairy Free, Egg Free)
- Vegan Crème Brûlée
- Vegan Pecan Pie
If you enjoyed this recipe, please leave a review below.
Follow Easy Healthy Recipes on social media for more simple, delicious plant-based recipes.
Vegan Pound Cake
Cheryl Malik
Ingredients
- 1 cup plant-based milk (unsweetened, e.g. soy or almond)
- 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 ensure sugar is vegan
For the Glaze (Optional)
- 1 cup powdered sugar
- 2 tablespoons plant-based milk or lemon juice for a lemon glaze
Equipment
-
Two large bowls
-
9×5-inch loaf pan
-
Wire cooling rack
Instructions
-
Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
-
Whisk the plant-based milk and lemon juice in a small bowl and set aside to slightly thicken.
-
In a large bowl, combine the all-purpose flour, baking powder, and salt.
-
Add the melted vegan butter and sugar to the milk mixture and whisk until combined.
-
Pour the wet ingredients into the flour mixture and whisk gently until the batter is smooth and well combined.
-
Pour the batter into the prepared loaf pan and bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Remove from the pan and cool on a wire rack.
For the Glaze (Optional)
-
Whisk the powdered sugar with plant-based milk or lemon juice until smooth, then drizzle over the cooled cake.
Notes
- Sugar: Verify the sugar you use is processed without bone char if you need it to be fully vegan.
- Gluten-free option: Substitute a 1:1 gluten-free all-purpose flour blend.
- Lower-sugar option: Replace granulated sugar with a vegan sugar substitute such as allulose or erythritol that measures 1:1, adjusting as needed for other sweeteners.
Nutrition Information
Serving counts and nutrition are approximate and depend on portion size and exact ingredients used.