The Best Vegan Pound Cake
Introducing the best vegan pound cake! It is so rich and tender that you will never believe this pound cake is entirely eggless and plant-based. Complemented by a hint of vanilla, this classic dessert has a dense yet delicate crumb that will leave you asking for an extra slice!
Equipment
Ingredients
- 260 g all-purpose flour
- 220 g granulated white sugar
- 1 and 1/4 tsp baking powder
- 1/4 tsp salt
- 130 g melted vegan butter
- 130 g unsweetened plant-based yogurt or silken tofu
- 45 ml oil
- 30 ml unsweetened almond milk
- 15 ml vanilla extract
Instructions
- Preheat the oven to
350 °F (175°C) and line an 8×4-inch loaf pan with parchment paper. - Whisk together the dry ingredients. Add the flour, sugar, baking powder, and salt to a large mixing bowl. Whisk until combined.
- Melt the butter. Melt the vegan butter over low heat until just melted. You do not want the butter to be hot. Otherwise, it will activate the baking powder. If the butter is too hot, let it cool for a few minutes.
- Whisk in the wet ingredients. Pour the melted vegan butter, yogurt, oil, almond milk, and vanilla extract into the dry ingredients. Whisk until combined. The batter will be very thick. This is normal.
- Transfer to a cake pan. Once the batter is smooth, transfer it to the loaf pan and spread the top into a smooth and even layer.
- Make a split. Dip a spatula in oil or melted butter and draw a line in the middle of the batter, lengthwise. This will allow the cake to crack precisely in the middle. Creating that line of oil or butter in the middle of the batter is the magic trick to give your cake an aesthetic look.
- Bake. Finally, bake the pound cake for 50-60 minutes or until golden brown. You can test the doneness by pricking the pound cake with a toothpick. If it comes out with a few crumbs, it’s done.
- Let the pound cake cool completely before slicing. This pound cake will keep for up to 5 days stored at room temperature.
Notes
- Measure ingredients using a kitchen scale. As cup measurements can be inaccurate, I am sharing the measurements in metrics. A kitchen scale is essential in baking, as it yields the most consistent results.
- Do not make substitutions. I do not recommend making any substitutions as this recipe is not versatile.
- Ensure your ingredients are at room temperature. Before mixing the ingredients together, make sure the yogurt, melted butter, and almond milk are at room temperature. If your butter is too hot, it will activate the baking powder and your cake won’t rise well during baking.
- Soften the crust. The crust tends to be slightly crispy straight out of the oven. Cover your pound cake with plastic wrap after baking if you want it to be soft all the way through. It will keep the moisture and soften the crust.
- Allow the cake to cool completely. Let the cake cool for at least 30 minutes before transferring to a cooling rack. Then, let it cool completely before slicing.
Nutrition
Serving: 1 serving | Calories: 319 kcal | Carbohydrates: 42.4 g | Protein: 3.4 g | Fat: 15.3 g | Saturated Fat: 7.3 g | Sodium: 79 mg | Potassium: 35 mg | Fiber: 0.8 g | Sugar: 22.4 g | Calcium: 40 mg | Iron: 1 mg