Vegan Pound Cake
Original recipes use eggs and butter, but this vegan pound cake bakes to a trademark dense crumb, with a moist center and a mild, sweet glaze on top. I use vegan butter, almond milk, and vanilla extract for a vegan take on a centuries-old classic that comes together in just 1 hour, and stands up to the original.
Servings: 16
Calories: 228kcal
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.
Notes
- My #1 Secret Tip for this vegan pound cake recipe is to stop mixing the batter as soon as there is no more visible flour. This keeps the crumb soft and prevents the cake from having a tough texture.
- Room temperature ingredients: I let the sour cream and milk sit out briefly so they can blend and emulsify easily when making the batter.
- Line with parchment: I always line my loaf tin with parchment so I can remove the cake easily without any breaking or sticking.
- Use good-quality vegan butter: I use solid vegan butter sticks rather than vegan margarine, as it has a high water content, which could make the cake soggy.
- Mix well: When mixing the wet ingredients, use a hand mixer on low to incorporate a bit of air into the liquid.
Nutrition
Serving: 1slice | Calories: 228kcal | Carbohydrates: 37g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 141mg | Potassium: 71mg | Fiber: 0.5g | Sugar: 21g