Vegan Pound Cake

5 from 7 votes

This vegan pound cake is sweet, rich, dense, and so delicious! The comforting vanilla flavor, buttery cake, and simple glaze compliment each other perfectly. With only 10 minutes of prep, you can whip up this easy snack or dessert recipe in no time. Share it with friends at your next party or have a slice for an afternoon pick me up or evening treat!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Brunch, Dessert

Cuisine: American, Vegan

Diet: Vegan, Vegetarian

Servings:

Calories: 228kcal

Author: Anjali Shah

Equipment

Ingredients

2 cups all purpose flour
2 tsp baking powder
1 cup sugar
⅛ tsp salt
½ cup melted vegan butter
2 tbsp vanilla extract
1 cup vegan sour cream
⅓ cup unsweetened almond milk
1 cup powdered sugar
1-2 tbsp unsweetened almond milk

Instructions

Preheat the oven to 320 degrees F / 160 C. Line a 9” x 5” loaf pan with baking paper.
Whisk together the flour, baking powder, sugar and salt. Set aside.
In a separate bowl whisk together the melted vegan butter, vanilla extract, vegan sour cream and almond milk.
Pour the wet ingredients into the dry and mix until combined. Do not over mix the batter.
Transfer the batter to the prepared tin and bake in the oven for 50-60 minutes or until an inserted skewer comes out clean. After cooking for 30 minutes place a sheet of foil over the top of the cake to stop it from browning too quickly.
When cooked, remove and allow to cool in the tin for 10 minutes before cooling completely on a cooling rack.
To prepare the glaze, mix the powdered sugar and 1 tbsp almond milk together in a small bowl until smooth. Adjust thickness by adding more almond milk if you’d like a thinner glaze.
Once the cake is completely cold drizzle the glaze over top.
Store the cake in an airtight container in the fridge for up to 5 days.

Video

https://youtu.be/AJgu0QPKRII

Notes

Coconut yogurt can be substituted for vegan sour cream if desired.
Any plant based milk will work in this recipe.
Do not over mix the batter as this will cause the cake to be very tough.
The glaze is completely optional however it does add another delicious layer to this scrumptious cake.
Ensure the cake is completely cold before drizzling the glaze over top, if the cake is still warm ,the glaze will melt.
Vegan pound cake can be sliced and frozen without the glaze in an airtight container for up to 2 months.
To make this recipe gluten free substitute the all-purpose flour for gluten free flour.
Placing a sheet of foil over the cake halfway through cooking helps to prevent the cake from burning.

Nutrition