This Vegan Pound Cake Recipe will make you forget all about traditional pound cakes! This recipe yields a tender, moist, and incredibly flavorful cake that is sure to impress everyone, vegan or not.
What Makes This Vegan Pound Cake So Special?
Traditional pound cakes get their dense, rich texture from using a pound each of butter, eggs, sugar, and flour. This vegan version recreates that magic without any animal products, relying instead on plant-based alternatives that deliver incredible flavor and texture.
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour (or a gluten-free blend for a gluten-free option)
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup vegan buttermilk (1 tbsp apple cider vinegar + enough plant milk to make 1/2 cup, let sit for 5 mins)
- 1/4 cup vegetable oil
- 2 tsp vanilla extract
- Zest of 1 lemon (optional, for added freshness)
Vegan pound cake ingredients arranged on a table
Step-by-Step Instructions:
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a separate bowl, whisk together the sugar, applesauce, vegan buttermilk, oil, vanilla extract, and lemon zest (if using).
- Combine Wet & Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Pour & Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Pouring batter into a loaf pan to make vegan pound cake
- Cool & Enjoy: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Golden brown vegan pound cake cooling on a wire rack
Tips for the Best Vegan Pound Cake:
- Room Temperature Ingredients: Like traditional baking, using room-temperature ingredients helps to create a smoother batter, resulting in a more even rise.
- Don’t Overmix: Overmixing can lead to a tough cake. Mix the batter until the ingredients are just combined.
- Test for Doneness: Always test for doneness with a toothpick. If it comes out with a few moist crumbs attached, it’s perfectly done.
- Storage: Store your vegan pound cake in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.
“The beauty of this vegan pound cake recipe lies in its simplicity. The ingredients are pantry staples, and the steps are straightforward, making it a perfect recipe for even novice bakers.” – Chef Emily Carter, Plant-Based Pastry Chef
Flavor Variations:
- Citrus Burst: Add the zest of an orange or a grapefruit along with the lemon for a more vibrant citrus flavor.
- Berry Delight: Fold in 1/2 cup of your favorite berries (fresh or frozen) to the batter for a burst of fruity flavor and beautiful swirls in the cake.
- Chocolate Dream: Add 1/2 cup of vegan chocolate chips to the batter for a decadent chocolate chip pound cake.
Slices of moist vegan pound cake with berries
FAQs About Vegan Pound Cake:
1. Can I use a different type of oil?
Yes, you can use melted and cooled coconut oil or canola oil instead of vegetable oil.
2. Can I make this recipe gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free all-purpose baking blend.
3. Can I make this cake ahead of time?
This cake is perfect for making ahead of time. It can be stored at room temperature for up to 3 days or frozen for longer storage.
4. What can I top this cake with?
This vegan pound cake is delicious on its own, but you can also top it with a simple glaze, fresh fruit, or a dusting of powdered sugar.
This vegan pound cake recipe is sure to become a favorite in your household. Enjoy!
